Description

Blitz puff pastry. Helps to make flakey dough. Its important to keep the dough cold throughout the whole process. Americas Test Kitchen recipe.

Ingredients

Dough
3 Cups All purpose flour
3/4 tsp Table Salt
2 1/4 tsp Yeast
1 Tbsp Granulated Sugar
24 Tbsp Butter (Sliced and chilled)
1 Cup Sour Cream
1/4 Cup fresh squeezed Orange Juice
3 Tbsp Ice Water
1 Egg Yoke

Filling
1/2 Granulated Sugar
1/2 Light Brown Sugar
1 Tbsp Grated Orange Zest
2 tsp Cinnamon
1 tsp Vanilla

Directions

In a large zip lock bag add flour, salt, yeast and sugar. Combine in the bag. Add butter cubes to bag, remove most of the air in the bag and seal. Coat it in the dry ingredient mix.

With a rolling pin roll out the butter inside the bag to create long streaks of butter, re-shaking the bag often. Empty bag into bowl and add sour cream, orange juice, ice water, and egg yoke. Mix until it becomes a solid mass. Knead the dough to bring it together briefly. Roll the dough out to 12" x 20" square and then tightly roll it up and flatten the roll to about 4" wide. This will help to create the layers within the dough. Place on a baking sheet and cover with plastic and place in freezer for 15 minutes.

To make the filling mix together ingredients listed.

After removing the dough from the freezer you will want to work fast to keep the dough cold. Work the dough out with a rolling pin to a 12" x 20" square. It might be hard at first but will get easier as it warms.

Sprinkle filling on dough leaving a 1/2" border. Roll up the dough keeping it pretty tight. Once fully rolled you can stick the last edge to the dough, if it has trouble sticking use your finger with water to help stick the dough together.

Line a cupcake tin with foil liners and spray with oil to prevent sugar from sticking when cooking. Take the roll and trim the ends off each side. This will make 12 buns so you can cut the roll in half, and then each half in half. From their each section can be cut into thirds and place them into the tins with the cut side up. Cover with plastic and refrigerate at least 4 hours but up to 24 hours.

When ready to cook, place tin in over completely off with three cups of boiling water placed in a pan below the tin. This will help the buns to double in size and rise with perfect humidity and heat. Leave for about 30 minutes.

When ready preheat over to 425 degrees and bake for about 5 minutes and then lower the oven to 325 degrees for 40 to 50 minutes. Let cool for about 5 minutes and then remove from pan and the liner so they don't get soggy.