Tartine Bakery's Morning Buns

subheading: Ingredients (approximately 12 Morning Buns):

note: Note: As mentioned under "Recipe Tips", the Tartine croissant recipe yields 5 lbs of dough which makes 12 monster morning buns with some dough left over. This recipe uses 2 ½ pounds of dough to make 12 good-sized morning buns. Size doesn't make them any more or less delicious, it's just a matter of personal preference.

note: 2 ½ pounds Tartine croissant dough Note: Cut the cookbook's quantity in half.

½ cup (3 ½ oz/100 grams) brown sugar Note: I have started using 50 grams muscovado sugar and 50 grams dark brown sugar. Using all dark brown sugar definitely works.

½ cup (3 ½ oz/100 grams) granulated white sugar

Finely grated zest of 2 to 3 medium oranges (2 teaspoons or 8 grams)

2 tablespoons ground cinnamon

¼ teaspoon Diamond kosher salt

4 ounces unsalted butter, melted and cooled

Extra granulated white sugar for coating muffin tins and dusting the finished buns

This dough baked up to look like the round buns at the bottom.

Directions at chiceats.com

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