Morning Buns

[vc_row][vc_column][mk_fancy_title size=”20″ font_weight=”900″ font_family=”none”]MORNING BUNS[/mk_fancy_title][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1460793677186{margin-bottom: 30px !important;border-top-width: 1px !important;border-bottom-width: 1px !important;padding-top: 20px !important;padding-bottom: 20px !important;border-top-color: rgba(227,159,34,0.5) !important;border-top-style: dashed !important;border-bottom-color: rgba(227,159,34,0.5) !important;border-bottom-style: dashed !important;}”][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-clock-5″ title=”Preparation Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]20 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-clock” title=”Cooking Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]150 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-pie-5″ title=”Serves” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]20 Buns[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-love” title=”Difficulty” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]Medium[/mk_icon_box][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Ingredients[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][mk_custom_list icon_color=”#d64c4f” align=”left” animation=”left-to-right”]
  • 4 tablespoons unsalted butter, room temperature, plus more for pans, plastic wrap, and brushing
  • 1/2 cup Sugar India’s granulated sugar, plus more for pans and tossing
  • 1/2 cup Sugar India’s brown sugar
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon coarse salt
  • Buttery Yeast Dough
  • All-purpose flour, for dusting
[/mk_custom_list][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Method[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][vc_column_text animation=”left-to-right”]
  • Butter 20 cups of 2 standard muffin tins; dust with Sugar India’s granulated sugar, tapping out excess. In a bowl, combine both sugars, zest, cinnamon, and salt.
  • Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cinnamon mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 10 disks. Place, cut-side down, in prepared tin. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 2 hours.
  • Preheat oven to 375 degrees. Bake until golden brown, about 13 minutes. Brush tops with butter; toss rolls in granulated sugar. Let cool slightly on a wire rack before serving.
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