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Orange Cardamom Morning Buns Recipe

Orange Cardamom Morning Buns Recipe
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★★★★★

4.9 from 21 reviews

Delight in the fragrant and citrusy Orange Cardamom Morning Buns, a perfect treat for breakfast or brunch. These soft, twisted buns boast a rich cardamom and fresh orange zest filling, all elevated with a glossy orange-cardamom glaze that delivers a sweet and slightly tangy finish. With a tender yeast dough and luscious butter layers, these buns are sure to brighten up your morning with every bite.

Ingredients

Scale

Dough

  • 2 3/4 to 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 teaspoon fine sea salt
  • 3 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 large egg, room temperature

Filling

  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh orange zest
  • 4 teaspoons ground cardamom
  • Pinch of fine sea salt
  • 3 tablespoons unsalted butter, melted

Glaze

  • 1/3 cup fresh orange juice
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the dough: In a medium-large bowl, whisk together 2 3/4 cups flour, granulated sugar, instant yeast, and sea salt. Set aside.
  2. Warm butter and milk: In a small saucepan over medium-low heat, melt the butter with the milk until just warm to the touch (95-110°F). Remove from heat.
  3. Combine wet ingredients: Crack the egg into a small bowl. While whisking constantly, slowly pour in the warm butter-milk mixture until fully combined.
  4. Form dough: Add the wet mixture to the dry ingredients and fold together until a shaggy dough forms, pulling away from the bowl. Gradually incorporate additional flour by tablespoons until the dough just pulls away from the bowl.
  5. Knead: Turn dough onto a floured surface and knead for 5-6 minutes until smooth and elastic.
  6. First rise: Shape dough into a ball, place in an oiled bowl turning to coat, cover with plastic wrap, and let rise in a warm, draft-free place for 40 minutes or until doubled in size.
  7. Prepare baking sheets: Line two rimmed baking sheets with parchment paper and set aside.
  8. Make filling: In a small bowl, combine sugar and orange zest, rub together to release oils, then stir in cardamom and salt.
  9. Roll out dough: On a floured surface, roll the dough into an 18×12-inch rectangle.
  10. Apply butter and filling: Brush the dough with melted butter, leaving a 1/2-inch border. Mentally divide the dough into thirds widthwise. Sprinkle half the sugar-cardamom mixture onto the middle third.
  11. Fold dough: Fold one short side over the center so the dough measures 12×12 inches. Brush the top with more butter and scatter remaining sugar mixture. Fold the other short side over the top to make a 12×6-inch rectangle. Press edges closed gently with a rolling pin.
  12. Roll out again: Carefully flip the dough so the seam is underneath and roll to a 14×8-inch rectangle.
  13. Shape buns: Trim 1/2 inch off the short edges. Slice into 12 strips. Twist each strip into a loose rope, form a ring by crossing ends over, tucking the ends into the ring center, creating buns with a hole in the middle.
  14. Second rise: Place twisted buns on prepared sheets about 6 inches apart. Cover loosely with wax paper or parchment and let rise for 25-30 minutes in a warm, draft-free spot until slightly puffed and indentation from a finger poke remains.
  15. Preheat oven: Position oven racks in center and preheat to 375°F (190°C).
  16. Bake: Bake buns for 10 minutes, rotate pans top-to-bottom and front-to-back, then bake 7-8 minutes more until golden brown.
  17. Make glaze: While buns bake, combine orange juice and sugar in a small saucepan over medium-low heat. Stir until sugar dissolves (~3-5 minutes). Remove from heat, stir in cardamom and butter.
  18. Glaze buns: Brush warm buns generously with the orange-cardamom glaze.
  19. Serve and store: Enjoy buns warm on the day made. Store leftovers in an airtight container at room temperature for up to one day.

Notes

  • Use fresh orange zest and juice for the best citrus flavor.
  • Ensure milk and butter mixture is warm, not hot, to avoid killing the yeast.
  • Dough should be slightly sticky but manageable when kneading.
  • Letting the dough rise in a draft-free, warm spot helps ensure proper fermentation.
  • Buns are best eaten fresh but can be gently reheated wrapped in foil to soften.
  • You can substitute cardamom with cinnamon if preferred, though flavor will differ.
  • Measuring flour by weight (about 330-360 grams) improves consistency in dough texture.

Nutrition

Keywords: orange cardamom buns, morning buns, twisted sweet rolls, citrus cardamom pastry, breakfast pastry

Find it online: https://islawhite.com/orange-cardamom-morning-buns-recipe/