Orange Morning Bun Pull-Apart Loaf

Spray a 9×5-inch loaf pan with baking spray with fl our. Line pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup (150 grams) sugar, melted butter, and 1 tablespoon (6 grams) orange zest at medium speed until light and fluffy.

On a lightly floured surface, roll Yeasted Rough Puff Pastry Dough into a 20¾x18½-inch rectangle. (If dough feels too soft, wrap in plastic wrap and freeze for 10 to 15 minutes before continuing.) Using a pizza cutter or sharp knife, trim ¼ inch from all sides to create a 20¼x18-inch rectangle. Using a small offset spatula, spread sugar mixture onto dough. Using a pizza cutter or sharp knife, cut dough into 27 (6×2¼-inch) rectangles.

Carefully stack 3 rectangles on top of each other, staggering short sides by about ½ inch. Roll dough into a coil, and tuck ends under, pushing center up slightly (about 1/8 inch). Place in prepared pan. Repeat with remaining dough. Loosely cover with a piece of greased plastic wrap. (Do not secure plastic wrap; you don’t want any weight or pressure on proofed dough.) Let rise in warm, draft-free place (75°F/24°C) until very puffed and dough jiggles slightly when pan is shaken, about 1½ hours.

Preheat oven to 425°F (220°C). Place a piece of foil on bottom rack of oven to catch any dripping butter.

Place loaf in oven.

Immediately reduce oven temperature to 350°F (180°C), and bake until golden brown and an instant-read thermometer inserted in center registers 210°F (99°C), 1 hour to 1 hour and 10 minutes, covering with foil during final 25 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Carefully remove from pan, and let cool on a wire rack for 10 minutes.

In a small bowl, whisk together remaining ¼ cup (50 grams) sugar and remaining 1 teaspoon orange zest until well combined; sprinkle sugar mixture onto loaf. Serve warm, or let cool completely. Store in airtight container for up to 3 days.

In a small bowl, stir together ⅓ cup (80 grams) warm water, yeast, and ½ teaspoon sugar until well combined. Let stand until foamy, 5 to 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 5 tablespoons plus 2½ teaspoons (70 grams) sugar at low speed until combined. Add 6 tablespoons (84 grams) cold butter; beat until mixture resembles coarse bread crumbs, about 2 minutes. Add remaining 1 cup (227 grams) cold butter, and pulse mixer between low speed and “off” setting just until butter is coated with flour.

Add cold milk to yeast mixture. While pulsing mixer between low speed and “off” setting, add yeast mixture to flour mixture in a slow, steady stream just until a shaggy dough comes together. (There will still be large pieces of butter.)

Turn out dough onto a surface lightly dusted with all-purpose flour, and shape into a rough 7-inch square. (Dough will be soft and slightly sticky.) Wrap in plastic wrap, and freeze for 30 minutes.

Roll dough into an 18×9-inch rectangle, lightly dusting work surface and top of dough with all-purpose flour as needed. Fold dough in half so short sides meet. Pat fold to mark center. Unfold dough, and pull one short side to center. Pull opposite side to center so short sides are touching. Pinch seams together; fold along center seam, like closing a book. Rotate dough 90 degrees; repeat rolling and folding procedure one more time. (Dough will start out soft, rough, and somewhat sticky but will come together. Turn dough over as needed so edges are rolled out as evenly as possible.) Wrap in plastic wrap, and freeze for 15 minutes.

Repeat rolling and folding procedure one more time. Wrap in plastic wrap, and refrigerate for 1 hour. (If dough is resisting or feels too soft, wrap in plastic wrap and freeze for 10 to 15 minutes before continuing.)