Morning Buns

1. Stage

In the bowl of a stand mixer, whisk together milk, yeast, and rye until fully combined.

2. Stage

Cover with plastic wrap and let stand until doubled in size and porous, 1 to 2 hours.

3. Stage

To the bowl with the sponge mixture, add remaining ½ packet yeast, buttermilk (or evaporated milk), flour, sugar, salt, egg, and oil. Fit mixer with a dough hook and mix on low until a cohesive dough forms, scraping down the bowl halfway through to incorporate all dries, 2 to 3 minutes.

4. Stage

Cover with plastic wrap again and let stand until dough doubles in size, 1 hour to 1 hour 30 minutes.

5. Stage

Brush two long pieces of plastic wrap with more oil. Cut dough into 2 equal halves, place each on a piece of oiled plastic wrap, and use wrap to shape doughs into squares. Rewrap each piece once more with more un-oiled plastic wrap.

6. Stage

Transfer to refrigerator to chill overnight, or at least 4 hours.

7. Stage

The next day: On a lightly floured surface, working with one piece of dough at a time, roll square out into a 16”-x-10” rectangle. Working as quickly as possible, use your index finger and thumb to gently smush and flatten 6 to 8 tablespoons thinly sliced butter and place in an even layer into the bottom two-thirds of the rectangle. Using your palms, gently press down on butter to secure onto dough.

8. Stage

Create a letter fold with dough: Fold top third of rectangle (without butter) down over the middle third, then fold the bottom third over the middle third. Press down on the sides of the dough to seal open edges. Turn dough 90° and roll dough out to a larger rectangle again, then repeat the letter fold. Turn dough 90° again and repeat rolling and letter fold for a third and final time. Repeat with remaining dough and butter.

9. Stage

Rewrap each piece of laminated dough in plastic and let rest in fridge for at least 4 hours, up to overnight.

10. Stage

In a small sauce pan over medium heat, combine all ingredients and simmer until liquid is mostly absorbed, about 10 minutes. Remove from heat, set aside, and let cool to room temperature.

11. Stage

In a small sauce pan over medium heat, combine all ingredients and simmer until foam subsides, about 2 minutes. 

12. Stage

Let cool to room temperature.

13. Stage

In a large bowl, rub brown sugar and citrus zests together. Add nuts, cinnamon, and salt and toss to combine.

14. Stage

In a medium bowl, whisk together coffees until instant granules are dissolved. Whisk in powdered sugar until smooth, then whisk in condensed milk until fully combined.

15. Stage

In a medium bowl, combine sugar and cinnamon.

16. Stage

Preheat oven to 375°. Grease two muffin pans with cooking spray.

17. Stage

On a lightly floured surface, working with one piece of laminated dough at a time, roll dough out to a 12”-x-10” rectangle. Brush an even layer of maple bourbon butter across on top and sprinkle evenly with half the nut mixture.

18. Stage

Starting with the long side, roll dough into a tight log. If necessary, push ends of rolled log toward each other to maintain a 12” log. Cut log into eight 1 ½”-wide pieces, then place each roll into a muffin pan. Cover with plastic and let rest until doubled in size, about 1 hour 30 minutes to 2 hours.

19. Stage

Repeat with remaining dough, butter mixture, and nut mixture.

20. Stage

When proofed, bake until buns are deeply golden, about 25 to 28 minutes.

21. Stage

Let cool for 5 to 10 minutes, then roll in cinnamon sugar. 

22. Stage

If desired, drizzle coffee glaze on top.