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Grapefruit Curd + Cinnamon Morning Buns


1.5 hr Cooking Time, Makes 8

  • 100g salted butter

  • 1/2 cup heavy cream

  • Pinch of salt


Grapefruit curd morning buns


2 tsp dry active yeast

1 cup whole milk, warmed, plus ¼ cup chilled milk

1 teaspoon plus ¼ cup honey

4 large eggs, separated, plus 1 large egg yolk

3½ cups bread flour

1 cup whole wheat flour

1 tsp salt

2 teaspoons vanilla extract or paste

1 cup unsalted butter, cut into pieces, room temperature

Grapefruit curd filling:

4 medium grapefruit

4 large egg yolks

2 large eggs

1 1/4 cups granulated sugar

6 tablespoons cold butter, cut into cubes

Whisk yeast, 1 cup warm milk, and 1 tsp. honey in the bowl of an electric mixer with paddle attachment, then let sit until it starts to foam. Add egg whites, 2 cups bread flour, and remaining ¼ cup honey and mix on medium-high speed until mixture is very light and thick. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle whole wheat flour and 1½ cups bread flour over top ensuring not to mix it in. Place bowl in a warm spot and let sit uncovered for about half an hours or until mixture is bubbling up around flour.

Add salt, vanilla extract, 5 egg yolks, and remaining ¼ cup cold milk to mixture and mix with dough hook on low speed until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic. Reduce mixer speed to medium-low and add butter pieces one at a time, letting butter completely mix in before adding the next piece. Cover and chill at for 2 hours.

Set a bowl large enough to sit over a pot of boiling water without touching the surface of the water.

Zest the grapefruit with a zester or very fine grater. Set aside with the sugar. Cut the zested grapefruit in half, and juice, straining out any pulp, using only 1/2 a cup.

In the bowl, off the heat, combine the eggs and yolks, and whisk until fully combined. Add the grapefruit and suagr, and whisk until fully dissolved and the mixture thickens slightly. Add the 1/2 cup of grapefruit juice and whisk until combined.

Put the bowl on the double boiler, and add the cubed butter. Use a whisk to stir continuously until the butter melts and incorporates, and the mixture thickens. You'll know it's beginning to thicken when it coats the back of the spatula. Remove from the heat, cover with cling wrap and allow to cool in the fridge.

Punch down dough and turn out onto a lightly floured surface. Roll out dough on a sheet of lightly floured parchment paper to. Spread half of the grapefruit curd over dough. Cut into strips and twist 3 - 4 of them into balls and place then into sprayed muffin pans with nonstick spray. Cook in the an 170 degree preheated oven for around 20 minutes.

Once out of the over, serve fresh and warm with the extra curd drizzlesld over the top.

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