September 1, 2014 - 4:03pm
Tartine "morning bun"
We were recently in San Francisco, so of course I made a pilgrimage to Tartine bakery. They have something called a morning bun (or it might be "morning roll"), which appears to be a long piece of dough that is coated in cinnamon sugar and coiled up. Simple, but really good—it seems to be a staple in SF cafés.
Is there a recipe for this in any of the Tartine books?
Janet
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Hi Janet, The morning bun sold at Tartine Bakery is their croissant dough rolled with cinnamon sugar and orange zest. I've made it at home a few times and mine are almost the same as the ones they sell at the bakery. I use this recipe: http://www.7x7.com/recipes/tartines-heavenly-morning-buns-recipe. You can use Tartine's croissant dough recipe or any other croissant recipe.
Happy baking,
Mary
I haven't had Tartine's version, but the ones I've encountered are basically just cinnamon buns made with croissant dough. I'm on the east coast though, so maybe it's different out in California.
If you have made laminated dough before, you can probably use the same recipe you've done before, and once the dough is made, coat it with cinnamon sugar, roll it up, and cut into rounds, then proof and bake.
If you haven't made laminated dough before, you may want to look at txfarmer's page - there's some really beautiful work over there.
We made these at a former job. At my former job the owner liked to copy Tartine to a point that it felt wrong. But yes you roll out laminated croissant dough into a rectangle as if for making cinnamon buns. Egg wash the dough. Make a cinnamon sugar filling which, if I remember correctly, was mostly if not all brown sugar. Then mix in some orange zest. Spread a nice layer over dough and press down lightly. Roll up tightly like a jelly roll and cut into desired thickness (they and we make them rather large but your muffin tin will decide this). place in a greased muffin tin and proof. Bake until deep golden. As soon as they come out while still hot/warm roll in more cinnamon sugar.
Season 2 of "The Mind of a Chef" which is now on Netflix actually visits Tartine and films Chad making these.
Cheers
Josh
Before the brown sugar, cinnamon mix goes on with a little walnuts and chocolate chips because she isn't human and can eat anything, anytime and never gains an ounce of weight. I think it is an illness but she pays me no mind whatsoever and even brags about it!
The Tartine croissant recipe calls for active dry yeast. Can I use the same amount of instant yeast? Somewhere I read that "active dry" contains a larger proportion of dead yeast, which seems to indicate that less instant yeast should be used.
I assume (but am not certain) that, once hydrated, the two yeasts leaven at the same rate, so timing of the recipe will not be affected.
if ADY is called for in the recipe. I only make poolishes with a pinch of yeast anyway and one packet lasts me a whole year. Supposedly better flavor that way too I hear .....if your pallet is good enough to distinguish between the two - mine is not though.
Our local pastry shop now carries kouign amann. It seems to be a laminated yeast dough rolled in sugar, some of which turns crunchy during baking. I made only one visit to Tartine, so details of their morning bun are a little hazy. Are they pretty much the same sort of pastry?
Janet