Orange Morning Bun Pull-Apart Loaf - Bake From Scratch

      Inspired by the croissant loaf, which is an enchanting blend of layered croissant dough merged into a single loaf that's easy to slice, this morning bun loaf boasts a crispy exterior while maintaining a light, flaky, and buttery interior. The combination of orange and sugar creates a subtle flavor profile that elegantly enhances the buttery puff pastry dough with a refreshing zest.

      **Ingredients:**

      - 1 cup (200 grams) granulated sugar, divided

      - 5 tablespoons (70 grams) unsalted butter, melted (between 110°F/43°C and 115°F/46°C)

      - 1 tablespoon (6 grams) plus 1 teaspoon orange zest, divided

      - Yeasted Rough Puff Pastry Dough (recipe below)

      **Instructions:**

      1. Lightly coat a 9x5-inch loaf pan with baking spray containing flour and line it with parchment paper.

      2. In the bowl of a stand mixer, combine ¾ cup (150 grams) sugar, melted butter, and 1 tablespoon (6 grams) orange zest, beating on medium speed until the mixture is light and fluffy.

      3. On a flour-dusted surface, roll the Yeasted Rough Puff Pastry Dough into a rectangle measuring 20¾x18½ inches. If the dough is too soft, wrap it in plastic wrap and freeze for 10 to 15 minutes before proceeding.

      4. Trim ¼ inch from all edges of the dough to create a 20¼x18-inch rectangle using a pizza cutter or a sharp knife.

      5. Spread the sugar mixture evenly over the dough with a small offset spatula.

      6. Cut the dough into 27 rectangles, each measuring 6x2¼ inches.

      7. Carefully stack 3 rectangles on top of one another, staggering the short sides by about ½ inch. Roll the dough into a coil, tucking the ends underneath and gently pushing the center upward (about 1/8 inch). Place the coil in the prepared pan and repeat with the remaining dough.

      8. Loosely cover the loaf with a greased piece of plastic wrap, ensuring it is not pressed down, and let it rise in a warm, draft-free location (75°F/24°C) until it is very puffed and jiggles slightly when the pan is shaken, about 1½ hours.

      9. Preheat the oven to 425°F (220°C) and place a piece of foil on the bottom rack to catch any drips.

      10. Once preheated, place the loaf in the oven, then immediately reduce the temperature to 350°F (180°C). Bake until golden brown and an instant-read thermometer inserted in the center reads 210°F (99°C), around 1 to 1 hour and 10 minutes, covering with foil for the last 25 minutes if needed to prevent excess browning.

      11. Let the loaf cool in the pan for 10 minutes before carefully removing it and cooling on a wire rack for an additional 10 minutes.

      12. In a small bowl, mix the remaining ¼ cup (50 grams) sugar with the remaining 1 teaspoon of orange zest until thoroughly combined, then sprinkle this mixture over the loaf. Serve warm or allow to cool completely before storing in an airtight container for up to 3 days.

      **Let us know how it was!**

      **Yeasted Rough Puff Pastry Dough**

      **Ingredients:**

      - ⅓ cup (80 grams) warm water (between 110°F/43°C and 115°F/46°C)

      - 2¼ teaspoons (7 grams) instant yeast

      - 6 tablespoons (72 grams) granulated sugar, divided

      - 4½ cups (572 grams) bread flour

      - 3½ teaspoons (11 grams) kosher salt

      - 1 cup (227 grams) plus 6 tablespoons (84 grams) cold unsalted butter, cubed

      - 1 cup (240 grams) cold whole milk

      - All-purpose flour for dusting

      **Instructions:**

      1. In a small bowl, combine ⅓ cup (80 grams) warm water, yeast, and ½ teaspoon of sugar, stirring until well mixed. Allow to stand until foamy, about 5 to 10 minutes.

      2. In the bowl of a stand mixer, mix the bread flour, salt, and the remaining 5 tablespoons plus 2½ teaspoons (70 grams) sugar on low speed until combined.

      3. Add 6 tablespoons (84 grams) of cold butter and mix until the mixture looks like coarse breadcrumbs, approximately 2 minutes.

      4. Introduce the remaining 1 cup (227 grams) cold butter, pulsing between low speed and an “off” setting just until the butter is coated with flour.

      5. Combine the cold milk with the yeast mixture, then gradually add the yeast mixture to the flour mixture by pulsing the mixer on low speed just until a shaggy dough forms, leaving