Directions for Dough

In a small bowl, beat the egg, water and milk together, set aside. Put the  flour, yeast, salt and sugar into food processor and pulse to mix, add the cold slices of butter and process until the butter is cut up, empty into a large bowl and add the milk mixture. Fold together.

Cover the bowl with plastic wrap and put in the refrigerator overnight or up to 4 days.

To make the pastry, let dough come to room temperature. Lightly flour your counter or board and roll the dough into a rectangle.

Then fold the dough into thirds, like a business letter, turning it so that the closed letter fold is on your left.

Roll out the dough again to a rectangle and repeat the steps above 3 times.

The dough my be sticky and hard to work with(it was for me), if so put into refrigerator between turns and rolling.

Preheat oven to 375.

In a small bowl combine, sugars, spices and orange zest, set aside.

With a pastry brush, brush the inside and bottom wells of 12-cup muffin tin with a little of the melted butter. Sprinkle with sugar and coat the wells, dump out excess sugar.

On a lightly floured surface, using a rolling pin, roll the pastry  dough into a 8 x 20 inch large rectangle, coat the top of the dough with browned butter, the sprinkle with cinnamon sugar mixture, press spices lightly into dough.

Roll dough from the long side, like a jelly roll and cut into 12 equal pieces. Place rolls into muffin pan.

Set aside to raise in a draft free, warm place for about 45 minutes or until doubled in size.

Bake buns until golden brown and fluffy, about 18-20 minutes.

Remove from oven, invert on wire rack. After 10 minutes roll in sugar. Enjoy!