Homemade morning buns may not be easy to make from scratch—traditionally, the buns are made with croissant dough, which require skill and time—but the process can certainly be simplified. Our streamlined version is well within reach of any home baker because we developed an easier technique to get the same signature flaky layers.
How to make easier morning buns, starting with a faux puff pastry:
1. Toss slices of butter with flour in a zipper-lock bag and shake until the butter is coated with the flour.
2. Flatten the butter into long flakes by pressing the air out of the bag, sealing it, and rolling over it a few times with a rolling pin.
3. After you’ve dumped the butter-flour mixture into a bowl, stir in the sour cream, orange juice, water, and an egg yolk.
4. Knead the mixture briefly on a floured surface, form it into a ball, and roll the dough into a rectangle.
5. Starting at a short end of the rectangle, roll up the dough into a tight cylinder.
6. Flatten the cylinder gently, freeze for 15 minutes, and then again roll the chilled dough into a rectangle and fill.
7. Sprinkle the dough rectangle with the filling. Starting at a long edge, roll the filled dough back into a cylinder.
8. To form buns of equal size, divide the cylinder into quarters, then cut each quarter into thirds to make a total of 12 buns.
9. Place the buns in lined, lightly greased muffin tins. Chill to firm up the butter (which will result in flakier buns). Let the buns rise, then bake them.
MAKE IT NOW: Our recipe for Morning Buns is free through August 1, 2013.