Orange Cardamom Morning Buns (Print Version)
# Ingredients:
→ Dough
01 -
2 3/4-3 cups all-purpose flour
02 -
3 tablespoons granulated sugar
03 -
1 packet (2 1/4 teaspoons) instant yeast
04 -
1 teaspoon fine sea salt
05 -
3 tablespoons unsalted butter
06 -
1 cup whole milk
07 -
1 large egg, room temperature
→ Filling
08 -
3 tablespoons granulated sugar
09 -
1 tablespoon fresh orange zest
10 -
4 teaspoons ground cardamom
11 -
pinch of fine sea salt
12 -
3 tablespoons unsalted butter, melted
→ Glaze
13 -
1/3 cup fresh orange juice
14 -
1/3 cup granulated sugar
15 -
1/2 teaspoon ground cardamom
16 -
1 tablespoon unsalted butter
# Instructions:
01 -
In a medium-large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.
02 -
In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees F (35-43°C).
03 -
Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add this mixture to the dry ingredients and fold together until a shaggy dough forms that pulls away from the bowl. Gradually add remaining flour in 2 tablespoon increments if needed.
04 -
Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place in an oiled bowl, ensuring all sides are lightly coated. Cover with plastic wrap and allow to rise in a warm, draft-free environment for 40 minutes or until doubled in volume.
05 -
Line two rimmed baking sheets with parchment paper and set aside.
06 -
Combine sugar and orange zest in a small bowl. Rub together with your fingers to release the oils in the zest. Use a fork to stir in cardamom and salt.
07 -
Return dough to floured surface. Using a floured rolling pin, roll dough into an 18×12-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border on all sides.
08 -
Mentally divide the dough into thirds, like an unfolded letter. Place half the sugar mixture in the middle third of the dough—a 12×6-inch section surrounded by two buttered sections of the same size.
09 -
Carefully grab one short side of the dough and fold it over the center, so the dimensions become 12×12-inches. Brush the top of the folded section with more butter and scatter the remaining sugar mixture. Fold the other short side over the top so the dimensions are 12×6-inches. Tap edges closed with your rolling pin.
10 -
Carefully lift and turn dough over so the seam is against the floured surface. Roll the dough to dimensions of 14×8-inches.
11 -
Use a large, sharp chef's knife to trim about 1/2-inch from the short edges of the dough. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope. Carefully bring ends toward one another until they cross over and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches between each (6 buns per half-sheet pan).
12 -
Cover pans loosely with wax paper or parchment and let rise in a warm, draft-free environment for another 25-30 minutes. Remove covering. The buns may not appear dramatically changed, but an indentation made with your finger should remain. Tuck in any loose ends that have come out.
13 -
Place oven racks in the center positions and preheat oven to 190°C (375°F). Bake buns for 10 minutes, then rotate pans top-to-bottom and front-to-back. Bake another 7-8 minutes, until golden brown.
14 -
While buns are baking, combine orange juice and sugar in a small saucepan over medium-low heat. Stir frequently until sugar dissolves, about 3-5 minutes. Remove from heat and stir in cardamom and butter.
15 -
Use a pastry brush to apply the warm glaze to the freshly baked buns. Serve immediately for best flavor and texture.
# Notes:
01 -
Buns are best the day they are made but will keep in an airtight container at room temperature for up to one day.
02 -
The indentation test during the second rise ensures proper proofing - if the dough springs back quickly, it needs more time.