Magic Buns
Magic Buns: Buttery, flaky rolls covered full of cinnamon sugar. If a pie crust, and a cinnamon roll had a baby it would be these tasty bad boys! Disclosure: I was sent a free copy of this book.
I'm sure you've heard of Butterscotch, but what about Butter & Scotch: Recipes from Brooklyn's Favorite Bar and Bakery
Butter & Scotch? Butter & Scotch: Recipes from Brooklyn's Favorite Bar and BakeryButter & Scotch is a hybrid Bar & Bakery in Brooklyn. Whatttt I mean seriously, can I move in now?
Luckily for those of us not in the city they've just released a Butter & Scotch: Recipes from Brooklyn's Favorite Bar and Bakerycookbook. The book is divided into these sections
a. Basics
b. Brunch
c. Happy Hour
d. Night
e. Late Night
The book is full of unique ideas. Other recipes I'm dying to try are:
1. Apple Cheddar Turovers
2. Pepsi Milk
3. Tequila King Cake
The recipe that immediately caught my attention was Magic buns. The original recipe calls for all spice, but I chose to use cinnamon instead. They remind me a cinnamon roll, but much flakier.
They're not as hard as they look/sound to bake. Most of the time is spent waiting on dough that is chilling ,or rising. Sip on a coffee or latte while you wait!
More Breakfast Goodies
📖 Recipe
Magic Buns
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Ingredients
For the Dough
- 1 ¾ Cups Whole Milk
- 2 ¼ Teaspoons Active Dry Yeast
- 6 Cups All Purpose Flour
- 5 Tablespoons White Sugar Plus More For Dusting
- 2 Eggs
- 4 Sticks Unsalted Buter Plus 2 Tablespoons Melted
- 2 Tablespoons 1 Teaspoon Kosher Salt Divided
- 2 Teaspoons Vanilla Extract
For the Filling
- 1 ½ Cups Light Brown Sugar Packed
- 1 ½ Tablespoons Cinnamon
- Zest of 1 Orange
- 1 ½ Tablespoons Triple Sec
- Pinch of Salt To Taste
Instructions
For the Dough
- In a large microwave safe bowl, heat milk. Stir in yeast. Allow to sit for 5 minutes.
- Stir in eggs, 2 tablespoons of sugar, and 3 cups of flour until just combined. Cover with plastic wrap or a kitchen towel, and set aside.
For the Butter Mixture
- In a separate large bowl, combine butter, ½ cup of flour, and 1 teaspoon of salt until just combined. Place in plastic wrap, and form into an 8x8 inch square. Refrigerate for 30 minutes.
For the Dough
- Return to yeast mixture. Add remaining 3 tablespoons sugar, 2 ½ cups flour, 2 tablespoons salt, vanilla, and 2 tablespoons melted butter until well combined.
- Knead on a floured surface for 5 minutes. Form into a square, wrap in plastic, and refrigerate for at least 30 minutes.
- Then roll dough into a 20x20 inch square. Lay butter mixture into the center of the 20x20 inch square. Fold inward over butter. Press edges to seal, and refrigerate for 30 minutes.
- Then roll out onto a lightly floured surface into a 10 x 20 inch rectangle. Fold into thirds like a business letter.
- Rotate ¼ of the way and continue rolling and folding.
- Refrigerate for 30 minutes, then roll/fold dough twice more. Refrigerate for 30 more minutes.
- Preheat over for 350 degrees F. Grease a muffin pan with butter, and dust with sugar.
For the Filling
- In a medium bowl, combine brown sugar, cinnamon, orange zest, triple sec, and salt.
- On a lightly floured surface roll the dough out into a 15 x 20 inch rectangle. Evenly spread the filling mixture. Roll up into a 20 inch long tube.
- Cut into 12 equal slices. Lay swirl side up in prepared muffin tin. Loosely covered with plastic wrap and rise for 30-40 minutes or until doubled in size.
- Bake for 25-30 minutes or until golden brown. Then immediately, roll in additional sugar. Serve immediately.
Nutrition
Butter & Scotch: Recipes from Brooklyn's Favorite Bar and BakeryMagic Buns recipe adapted slightly from Butter and Scotch Cookbook by Allison Kaye and Keavy Landreth
Craving more?
Yum sounds so good! I am definitely going to try this! pinned for later!
I Tried this recipe. Everyone just loved it! thanks for the recipe, keep up the good work!
These sound so delicious! I'm drooling over here!