Like not just putting frozen french fries in your home fryer or buying frozen chocolate croissants from Trader Joe's and baking them yourself. Okay, you get the point.
So, now that you understand the backstory of my morning bun adventure, onto the adventure.
Nate found this recipe. It's entitled Morning Buns for Slackers. There may be a shortcut, creating cheater croissant dough, but this recipe is not for slackers. Buying morning buns at a bakery is what slackers do.
So I started on Tuesday and let the dough rest until Wednesday. Here's what it looked like on Wednesday afternoon, after rolling and folding four times:
Even though there's yeast in the dough, I was surprised by how much it grew in the refrigerator that first night. Sorry you can't see that - I forgot to take before and after pictures. So then this folded dough went back into the refrigerator for about six hours, increasing even more in size. On Wednesday night, I completed the next step - rolling it flat, adding tons of butter and sugar...and then more butter and more sugar, to get to this point:
They needed to rise for 45 minutes in this state before baking for 20 minutes, so I covered them with plastic wrap and put them in the fridge, calculating at what time I would need to wake up in order to: 1) give a fresh bun to Nate before work, and 2) have buns ready to take to my newly founded Apple Moms group. Verdict: 7:15 am. Not bad, as Louisa usually wakes us up between 7:15 and 8 am anyways.
So the rest of the adventure is pretty straightforward:
- Wake up at 7:15
- Put the buns on the top of the pre-heating stove with the under-microwave light ON (extra-warmth in our 58 degree house)
- Go back to sleep, mumbling to Nate, asking him to bake them for 20 minutes while giving Louisa breakfast
- Pop them out of the tins and roll them in sugar.
|Next time, I'll roll the dough thinner for a tighter roll|
|Nate wondered/hoped I would roll them in sugar, admitting that it seemed "extravagant"|
|No surprise, Louisa approved|