Tartine morning buns from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 49) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alicek94 on November 19, 2023

    This recipe is delicious. One thing to note is that the proofing time takes a lot longer if using previously frozen croissant dough. 3 hours later and my buns were underproofed to the point of leaking butter everywhere. Also noticed a small typo in the book. It calls for 55g of orange zest from 2 oranges which is incorrect. My 2 oranges yielded 15g of zest, nowhere close to the stated 55g. Another note, is the full stick of melted butter the recipe calls for, for the filling is way too much. I only ended up using a third of the amount when brushing the butter onto the dough

  • nadiam1000 on January 08, 2020

    Made 12 buns with half my batch of croissant dough. Did not get quite the rise I should but likely due to my yeast. I subbed in 1/2 cup brown sugar for 1/2 cup of white sugar (on-line recipe includes brown sugar). These were outstanding even if a bit dense in the center - tops were nice and flaky and the flavor from the butter and caramelized sugar and cinnamon/orange was so delicious. This would also work as a sticky bun with pecans - may try that next time.

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