George is getting in. George is just going just going for it. Soon enough.
Hi Bold Bakers. I love going through the effort on the weekends to make breakfast pastries like
croissants, cinnamon rolls, sticky buns. A really popular recipe that I'm seeing out
there a lot in bakeries right now and online is a morning bun. It is a lovely soft Danish with
a cinnamon swirl on the inside. It is a recipe that is a little bit more involved than normal,
but don't worry, I am here to help you bake with confidence. We're going to break it down,
just do as few steps as possible and have amazing results. So we're going to start
by making the dough. We're going to add into our bowl our flour, sugar, little bit of salt,
and yeast. And then just mix all these ingredients together. So to our flour we're going to add our
butter. Butter is a really important ingredient here. Just cut it in with a knife. You could also
use a pastry blender. And then go in with your hands and then just rub it in until it resembles
pretty coarse bread crumbs. You want to have big lumps of butter here and small lumps of
butter. That is exactly what we're going for. I get asked a lot what kind of butter do I use? I
use good quality butter Irish butter if I can. I always use salted because it has had a little
bit of extra favor and just makes everything lovely. So there you go. As you can see there's
big lumps of butter in here, and there's some small lumps. This is exactly what I was going for.
Here in my jug I have a little bit of milk. Into this we’re going to add in an egg,
if you don't eat eggs, you can use a flax egg here. And then a little bit of vanilla extract,
and then just whisk all those together. And then go ahead and add your wet into your dry.
And then just give it a quick mix to bring together your dough. So I
just bring the dough together with a fork. You can see it's a little bit of a wet. Oh, that's
totally fine in a few seconds it comes together. Then I'm going to lay out a piece of cling wrap.
And then I'm just going to wrap up my dough nice and tight,
and I want to kind of shape it into somewhat of a rectangle. Not sure what that is. So here's
the deal, we're going to chill this now. You can chill with anywhere from 3 hours
up to three days. You can get this step ready in advance. I'm going to put this into the fridge and
just like this, I have one that I made yesterday. It's nice and cold. And we're
going to continue with this step. So like I said, three hours up to three days. Take out your dough.
It's nice and chilled. I'm going to put a little bit of flour on my countertop, so we're going to
roll this out into a big rectangle. 8 inches by around 15 inches, get in and around there,
and you'll be doing good. You can see just by looking at this, the big lumps of butter. You
want to work fast 'cause you don't want those to start warming up. You want them to stay cold.
OK, lovely, so here's what we're going to do. We're going to fold it super easy. You go 1,
2, done folded like an envelope. So as simple as that, I don't want you to overthink this
process. It's actually quite easy. Now turn your dough and we're going to roll again.
Same 8 by around 15. And if you need more flour on your surface, then absolutely go for
it. So you'll notice that the butter is kind of spreading out and getting bigger. That's
exactly what we want. There's our rectangle once again, do your envelope folds 1, 2,
done. So this is our third time. Roll it out again to your rectangle. Fold it.
Now cover it in cling wrap, and we're going to pop it into the fridge to chill for an hour.
Then take it out again, and we're going to do it three more times. Roll, fold, and turn. Now
chill your dough for two hours or you can leave it in the fridge for up to two days. So it's
been 2 hours. My dough is nice and cold. I'm just gonna dust my countertop with a little bit
of flour. And then we're going to take our rolling pin, and we're going to roll the rectangle out now
to around 12 inches by 18 inches. So a little bit bigger. OK, so we have a nice big rectangle there
we go. This is why a ruler is really important for a baker in the kitchen. Now here I have some
softened butter. I put this in the microwave. Just let it get a little bit soft. I don't let
it get melted and what we're going to do is just take a spatula and smear this all over the top,
leaving a little bit of a border. We don't want you to go all the way in. nice and generous with
this butter. I know it looks like a lot. So here I have a little bit of cinnamon sugar.
This is in the recipe. It's Brown sugar, white sugar, a little bit of salt, super important
and cinnamon. So just mix those together and then we're just going to sprinkle this on top of our
butter. Be generous with this, 'cause you want that feeling to really stand out.
And just like the butter, almost all the way to the edge. Gorgeous, now we have a beautiful blank
canvas. This is like just the way you would make cinnamon rolls. Here's what we're going to do.
We're going to take the long length part and we're going to roll that. And we're going to create just
like a cinnamon roll. Here we go and just keep on rolling. Rolling until you have a nice big log.
OK, so now we have to cut them. Now I see this a lot in recipes, make sure you use a serrated knife
on your dough. Don't use a chopping knife. You want the teeth to kind of work with the dough. You
don't want to rip it, so cut this log in to around 12 pieces. It’s going to make 12 morning buns. So
those are all ready to go here. I have a cupcake tin that has been well buttered. I'm just going to
place each cinnamon bun into a well. This is why it's really useful that it makes 12 'cause we've
got 12 wells. Then I'm gonna simply do is cover this with some clingwrap, set it
over to the side at room temperature and you want to let it rise and proof for around 45 minutes to
an hour. It all depends, but you're going to see them get nice and big and puffy. So it's
been an hour. These have risen up to the top of the well. They're nice and
puffy and they've kind of rounded out, so now it's time to get these bad boys into the oven.
These buns look gorgeous. You can see how flaky they are on the top. That's all our
hard work of folding and rolling paying off. They’re absolutely gorgeous. These look so
good. I strongly recommend while they're still warm, I'm going to taste them with Kevin. Kevin
Come on in here. We are here. I'm going to give you your own bun. Oh man, look at this look at
the bottom how it’s almost caramel. Oh my gosh, I can't wait to start my day with one of these.
Oh my gosh. Oh man listen. Caramel, pastry, do you smell that guy? Oh my, Oh my gosh. Yeah, I know
it's a lot of hard worl, but this is definitely well worth it. Is amazing Oh my gosh, gorgeous.
Not that hard. Absolutely delicious. Going to be a huge hit when you have friends over
family. It's the holiday is definitely try them out and I hope you liked recipe recipes on the
website and I'll see you again really soon. George is getting in now, George is just going for it.
Soon enough.