Morning Buns
Brioche, Anise, Citrus, Orange Blossom Glaze
Baker Erica Caputo De-Walt of The New Old Standard Baking Co. | Savannah, GA
Yield: 9 buns
Adapted by StarChefs | November 2024
INGREDIENTS
Brioche:
670 grams all-purpose flour
78 grams granulated sugar
15 grams kosher salt
15 grams dry active yeast
110 milliliters whole milk
330 grams whole eggs
250 grams sourdough starter
½ teaspoon vanilla extract
749 grams butter
Anise-Citrus Sugar:
100 grams granulated sugar
1½ teaspoons anise seeds
Zest of 4½ oranges
Kosher salt
Buns:
3 tablespoons melted butter
Orange Blossom Glaze:
1 pound powdered sugar
½ cup orange juice
2 tablespoons lemon juice
1 tablespoon orange blossom water
¼ teaspoon kosher salt
METHOD
For the Brioche:
In a mixing bowl fitted with a dough hook attachment, combine flour, sugar, salt, and yeast. Add milk, eggs, sourdough starter, and vanilla extract. Mix 5 minutes on medium speed. Add 295 grams butter and mix additional 10 minutes, or until dough is smooth and elastic. Transfer dough to a greased, nonreactive container. Cover and refrigerate overnight. On a work surface, roll out remaining 454 grams butter into a 12-inch square. Wrap butter in plastic wrap and refrigerate overnight. The next day, on a lightly floured work surface, roll dough into a 12-inch by 24-inch rectangle. Place butter square on one half of the dough rectangle. Fold the other half over and seal edges. Roll dough into a long rectangle, then fold into thirds. Refrigerate 30 minutes. Repeat process additional two times, making sure to chill 30 minutes between each fold. Cover dough and refrigerate.
For the Anise-Citrus Sugar:
In a food processor, pulse to combine all ingredients. Transfer to an airtight container and reserve.
For the Buns:
Remove Brioche from refrigerator. Let sit 15 minutes at room temperature. On a lightly floured work surface, roll Brioche into an 11-inch by 18-inch rectangle. Brush with melted butter. Sprinkle with Anise-Citrus Sugar. Starting from the bottom, roll Brioche upwards into an 18-inch log. Slice into nine 2-inch rolls. Transfer rolls, swirl-side-up, into greased muffin tins. Let sit 3 hours at room temperature, or until puffed up.
For the Orange Blossom Glaze:
In a mixing bowl, combine all ingredients. Transfer to a mixing bowl and set aside.
To Assemble and Serve:
Heat oven to 425°F. Bake Buns 20 minutes. Reduce heat to 350°F. Rotate tins and make additional 40 minutes. Transfer Buns to wire rack and let cool. Once cooled, dip into Orange Blossom Glaze.
