The picture above shows a log of rolled up sweet orange bun dough. I love the way the orange butter just peaks through the dough, like a little tongue licking itself to taste.
This recipe for Sweet Orange Buns appeared in last year’s Saveur 100 (Issue#144) and I wanted to know whether it deserved a place in that list. With a few modifications on the sugar content, it does.
The dough is pillowy soft with a flaky crumb, rivaling my Maya Kitchen go-to-recipe for sweet dough in this ensaymada post. The whole kitchen will smell of butter the whole time you are making the buns and you will be compelled to rip apart one of them immediately as they come out of the oven, completely ignoring all those rules about letting bread “set” before cutting into them. The buns will taste similar to very soft croissants slathered in orange marmalade.
Best with a cup of tea and The Tiger’s Wife.
Sweet Orange Buns
via Sweet Orange Buns Recipe – Saveur.com. Editorial comments in italics.
- 1¼ cups milk, heated to 115°
- 1 (¼-oz.) package active dry yeast
- ⅓ cup sugar
- 2 tbsp. unsalted butter, melted, plus 16 tbsp., softened
- 1½ tsp. kosher salt
- 1 egg, lightly beaten
- 4 cups flour
- ½ cup packed light brown sugar
- ⅓ cup orange zest (from about 4 oranges)
- 3 cups confectioners’ sugar (Frankly this is too much sugar. I omitted it altogether in the bun filling, and added just a little bit to taste for the icing mix).
- 1 tsp. orange extract
- 1 tsp. vanilla extract
- 1 tbsp. fresh orange juice
- Make the dough: Combine milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in sugar, melted butter, 1 tsp. salt, and egg; add flour, and mix on low speed until dough forms.
- Increase speed to medium-high; knead until smooth, about 8 minutes. Cover with plastic wrap; let sit until dough double in size, about 1½ hours.
- Meanwhile, beat softened butter, brown sugar, and zest in a bowl on high speed of a mixer until smooth, about 2 minutes. Add remaining salt, confectioners’ sugar, and extracts; beat until smooth, about 2 minutes. Transfer ¼ cup filling to a bowl; stir in juice to make an icing. Set filling and icing aside.
- Transfer dough to a work surface; using a rolling pin, roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough.
- Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds.
- Transfer rounds cut side up to a greased 9″ × 13″ baking dish; cover with plastic wrap. Chill 6 hours or overnight.
- Heat oven to 375°. Uncover rolls and bake until golden brown, about 25 minutes. Drizzle icing over rolls before serving.
- Christmas Baking Overload (booksinthekitchen.wordpress.com)
- Ensaymada Adventures (booksinthekitchen.wordpress.com)
- Tangerine-Pistachio Sticky Buns (sarahowens.wordpress.com)
- Cinnamon Buns (wherefloursbloom.wordpress.com)
- Lemon Rosemary Sticky Bun Twists (korenainthekitchen.com)
- Caramel Pecan Sticky Buns (korenainthekitchen.com)
- creole lady marmalade … Sweet Orange Rolls (stresscake.wordpress.com)
- (Easier) Orange Cinnamon Sweet Rolls w/ Orange Glaze (jackielopina.wordpress.com)