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January 14, 2021   |  News

The Librarian's Table - Orange Cardamom Morning Buns

Orange Cardamom Morning Buns

Spiced orange is classic winter flavor and these morning buns have just the right balance of orange and cardamom to make them perfect for a lazy winter weekend morning when we have time for what my oldest son calls “big breakfast”. Cardamom comes from plants in the ginger family and to me is a cross between ginger and cinnamon. If you are not sure about the cardamom, you can easily use cinnamon in its place. In fact, these buns make a great alternative to cinnamon rolls. They are super easy to make, but look impressive and taste amazing.

Makes 12

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

Filling:
3 tablespoons sugar
1 tablespoon orange zest
4teaspoons ground cardamom
pinch of salt
3 tablespoons unsalted butter, melted

Glaze:
1/3 cup orange juice
1/3 cup sugar
1/2 teaspoon ground cardamom
1 tablespoon unsalted butter

Make the dough: In a medium-large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant
yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and
milk together until just warm to the touch.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together into a shaggy dough. Gradually add flour 2 tablespoons at a time until dough pulls away from the sides a bit.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth, then place in an oiled bowl, making sure to get a little oil on all sides. Cover with plastic wrap and allow dough to rise in a warm, draft-free spot for 40 minutes or until doubled in size.

Make the filling: Use a fork to stir together sugar, orange zest, cardamom and salt in a small bowl.

Shape the buns: Once dough has risen, return to floured surface. Flour a rolling pin and roll dough into an 18×12-inch rectangle. Brush dough with butter, leaving a 1/2-inch border on all sides.

Mentally divide the dough into thirds, like the three rectangles of an unfolded letter. Place half the sugar mixture in the middle third (rectangle) of the dough.

Carefully grab one short side of the dough and fold it over the center. Brush the top of the folded section with more butter and scatter on the remaining sugar mixture. Fold the other short side over the top so you now have a three-layered 12×6 inch rectangle, like a folded letter. Tap edges with rolling pin to seal.

Carefully turn dough seam side down. Roll the dough into a 14×8-inch rectangle.

Using a sharp knife, trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips lengthwise. Working with one strip at a time, twist the ends loosely to create a twisted rope of dough. Cross the ends over one another to create a small hole (like a scarf around your neck). Tuck the top end under and into the hole then tuck the bottom end up and over into the hole. Place shaped buns on 2 sheet pans lined with parchment paper, leaving about 6 inches of space between (usually 6 buns per sheet pan).

Cover pans loosely with parchment and let rest in a warm, draft-free spot for another 25-30 minutes.

Preheat oven to 375. Uncover buns and bake for 10 minutes. Rotate pans and bake another 7-8 minutes, or until golden brown.

Make the glaze: While buns are baking, combine orange juice and sugar in a small saucepan over medium-low heat, stirring frequently until sugar dissolves (about 3-5 minutes). Remove from heat and stir in cardamom and butter.

Use a pastry brush to brush warm buns with glaze. Buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so.
[The Librarian
[The Librarian

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Madison County Library System
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Canton, MS 39046
601-859-7733

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