Quick-Laminated Spinach & Sharp Cheddar Morning Buns

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and generously grease a standard 12-cup muffin tin (using every other well, so 6 total) with 1 tbsp softened butter.

   5 min

   Tip: Spacing them out in the tin ensures the hot air circulates, giving you maximum crust.

2. 2

   Wilt 10 oz fresh spinach and 1 finely diced shallot in a dry skillet over medium-high heat until collapsed, about 5 minutes. No oil—we just want to draw out moisture. Transfer to a sieve to cool.

   5 min

   Tip: The dry skillet method is crucial here. Extra fat now means soggy dough later.

3. 3

   Make the rough puff. In a large bowl, combine 2 cups all-purpose flour and 1 tsp kosher salt. Quickly grate 1 cup frozen cultured unsalted butter directly into the bowl using the large holes of a box grater. Toss lightly to coat the shards.

   3 min

   Tip: Keep your hands cold and work fast. You want distinct ribbons of butter coated in flour.

4. 4

   Drizzle 1/2 cup ice water and 1 tbsp apple cider vinegar over the flour mixture. Gently toss with your hands until a shaggy dough forms. Turn onto a counter, pat into a rough rectangle, and do one simple letter fold. Wrap and freeze for 15 minutes.

   7 min

   Tip: Don't overwork it. A shaggy mess now means lacy crumb later.

5. 5

   Wring out the cooled spinach. Squeeze it in a kitchen towel until not a single drop of water remains. Don't skip this. Chop it finely and toss with 1.5 cups grated sharp white cheddar, 1/4 tsp grated nutmeg, and 1/2 tsp black pepper.

   5 min

   Tip: Water is the enemy of flake. Squeeze until your hands hurt.

6. 6

   Pull the dough from the freezer. On a lightly floured surface, roll it into a 9x12-inch rectangle. Smear the surface with 2 tbsp Dijon mustard, leaving a 1-inch border at the top edge.

   5 min

   Tip: If the dough fights you and shrinks back, let it rest on the counter for 2 minutes, then try again.

7. 7

   Scatter the spinach-cheddar mixture evenly over the mustard. Starting from the long edge closest to you, roll it tightly into a log. Trim the messy ends, then slice into 6 equal pieces.

   5 min

   Tip: Use a very sharp serrated knife to cut the log so you don't squash your beautiful layers.

8. 8

   Place each spiral cut-side up into the prepared muffin tin wells. Whisk 1 large egg with a splash of water and lightly brush the tops of the buns.

   5 min

   Tip: Make sure to tuck the loose end of the spiral underneath the bun before pressing it into the tin to prevent unravelling.

9. 9

   Bake until the pastry is puffed, deep golden, and shatteringly crisp, about 30 to 35 minutes. Let cool in the tin for 5 minutes before popping them out. They should feel light and sound hollow.

   35 min

   Tip: Color is flavor. Don't pull them out when they are pale blonde—wait for a deep, confident bronze.