Today I tried the King Arthur morning buns recipe for the first time. The recipe uses a croissant dough which I’ve made a few times before, though my lamination still needs work. The recipe called for 1-1.5 hour proofing in a room less than 75 degrees Fahrenheit. I should have trusted my gut — they already seemed ready after 15 minutes but I waited so they became super sized. Probably could have rolled a little tighter too.
Taste-wise, I’m incredibly pleased. The orange zest is a perfect addition.
by myopticmycelium
5 Comments
[Recipe for the buns](https://www.kingarthurbaking.com/recipes/fruit-filled-morning-buns-recipe).
[Recipe for the dough](https://www.kingarthurbaking.com/recipes/bakers-croissants-recipe).
I rested the croissant dough overnight.
Would absolutely eat.
damn boi they thicc
I need these
