Orange Morning Bun Pull-Apart Loaf - Recipe from Bake from Scratch

      Inspired by the croissant loaf, which is a mesmerizing blend of layered croissant dough combined into a single loaf that’s easy to slice, this morning bun loaf boasts a perfectly crispy exterior while maintaining a light, flaky, and buttery interior. The mingling of orange and sugar notes creates a subtle flavor profile that enhances the buttery puff pastry with a delightful touch of freshness.

      1 cup (200 grams) granulated sugar, divided

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

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

      Yeasted Rough Puff Pastry Dough (recipe follows)

      Spray a 9x5-inch loaf pan with flour baking spray and line it with parchment paper. In the bowl of a stand mixer equipped with the paddle attachment, mix ¾ cup (150 grams) of sugar, melted butter, and 1 tablespoon (6 grams) of orange zest at medium speed until the mixture is light and fluffy. On a lightly floured surface, roll out 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.) Using a pizza cutter or sharp knife, trim ¼ inch from all sides to form a 20¼x18-inch rectangle. With a small offset spatula, spread the sugar mixture over the dough. Cut the dough into 27 rectangles measuring 6x2¼ inches using a pizza cutter or sharp knife.

      Carefully stack 3 rectangles on top of one another, staggering the short sides by about ½ inch. Roll the dough into a coil and tuck the ends underneath, slightly pushing the center up (about 1/8 inch). Place the coil in the prepared pan and repeat with the remaining dough. Loosely cover with a piece of greased plastic wrap (do not secure it; avoid putting any weight or pressure on the proofed dough). Allow it to rise in a warm, draft-free area (75°F/24°C) until it is very puffy and jiggles slightly when the pan is shaken, about 1½ hours.

      Preheat the oven to 425°F (220°C) and place a piece of foil on the bottom rack to catch any drips of butter. 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 into the center registers 210°F (99°C), about 1 hour to 1 hour and 10 minutes, covering with foil during the last 25 minutes to prevent over-browning. Cool in the pan for 10 minutes, then carefully remove and cool on a wire rack for another 10 minutes. In a small bowl, whisk together the remaining ¼ cup (50 grams) of sugar and 1 teaspoon of orange zest until mixed well; sprinkle this sugar mixture over the loaf. Serve warm or allow to cool completely. Store in an airtight container for up to 3 days.

      Let us know how it turned out!

      Yeasted Rough Puff Pastry Dough

      ⅓ cup (80 grams) warm water (110°F/43°C to 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

      In a small bowl, blend together ⅓ cup (80 grams) of warm water, yeast, and ½ teaspoon of sugar until well mixed. Let it sit until foamy, about 5 to 10 minutes. In the bowl of a stand mixer with the paddle attachment, combine bread flour, salt, and the remaining 5 tablespoons plus 2½ teaspoons (70 grams) of sugar at low speed until combined. Add 6 tablespoons (84 grams) of cold butter and mix until it resembles coarse bread crumbs, about 2 minutes. Then add the remaining 1 cup (227 grams) of cold butter, pulsing the mixer between low speed and “off” just until the butter is coated in flour.

      Pour the cold milk into the yeast mixture. While pulsing the mixer between low speed and “off,” slowly add the yeast mixture to the flour mixture until a shaggy dough forms (the dough will still contain large chunks of butter). Transfer the dough to a lightly floured surface and shape it into a rough 7-inch square (the dough will be soft and slightly sticky). Wrap it in plastic wrap and freeze for 30 minutes.

      Roll