Name: Morning Buns With A Middle Eastern Touch
Cuisine: International
Ingredients: 1 1/4 cups whole milk, at room temperature; 2 1/2 teaspoons active dry yeast; 3/4 cup granulated sugar; 2 3/4 cups all-purpose flour; 1/2 teaspoon kosher salt; 2 tablespoons (1 ounce) unsalted butter, chilled and cut into 1/4-inch cubes; 2 sticks (8 ounces) unsalted butter, at room temperature; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cardamom; 1 egg; 1 cup confectioners' sugar; 1/4 cup freshly squeezed orange juice (from about 2 large oranges); 2 teaspoons orange blossom water; 2 tablespoons grated orange zest

Ingredients

1 1/4 cups whole milk, at room temperature

2 1/2 teaspoons active dry yeast

3/4 cup granulated sugar

2 3/4 cups all-purpose flour

1/2 teaspoon kosher salt

2 tablespoons (1 ounce) unsalted butter, chilled and cut into 1/4-inch cubes

2 sticks (8 ounces) unsalted butter, at room temperature

2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

1 egg

Method

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1.
Lightly flour a work surface. Combine the milk and yeast in the bowl of a stand mixer and whisk well by hand. Add 1/4 cup of the granulated sugar, the flour, and salt. Add the cubed butter and, using a dough hook, mix on low speed until a soft dough forms, 2 to 3 minutes. Transfer the dough to the work surface and finish kneading by hand until it forms a smooth, soft ball. Line a baking sheet with parchment paper. Lightly dust it with flour and place the ball of dough on it. Cut two slits 1 inch deep into the ball in an X pattern. Wrap the baking sheet with plastic wrap and refrigerate overnight. Put the room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until smooth. Scrape the butter onto a piece of parchment or plastic wrap and shape into a 6 by 8-inch rectangle. Wrap in parchment paper or plastic wrap and refrigerate overnight. The next day, remove the butter block from the refrigerator to soften for 15 for 20 minutes before starting to roll out the buns. It is important that the butter and the dough have similar consistencies. Lightly flour a work surface. Put the dough on the prepared work surface. Roll the dough into a 10-inch square. Unwrap the butter and place in the center of the dough. Starting with the left side, fold the dough over the butter, stretching it slightly if needed to reach the center of the butter; repeat with the other corners of the dough to completely enclose the butter block. Take your rolling pin and gently press down on the top. It is very important to seal in the butter completely. Turn the dough 90 degrees. Roll the dough into a 12 by 10-inch rectangle. Brush off the excess flour. Take the left side of the dough and fold it into the center, then take the right side and fold it into the center to form a rectangle. This is the first tri-fold. Roll the dough again into a 12 by 10-inch rectangle. Brush off the excess flour and fold the dough into thirds again. Put the dough back on t

Morning Buns With A Middle Eastern Touch

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