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Orange Cardamom Morning Buns Recipe

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4.2 from 4 reviews

These Orange Cardamom Morning Buns are a delightful and aromatic breakfast treat. Soft, tender dough is infused with a fragrant cardamom and fresh orange zest filling, twisted into elegant shapes and finished with a glossy orange-cardamom glaze. Perfect for a cozy morning or special brunch, these buns combine warm spices and citrus for a bright and comforting flavor.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 buns

Ingredients

Dough:

  • 2 3/4-3 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. 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 (about 95-110°F). Crack the egg into a small bowl, then whisking constantly, add the warm butter/milk mixture in a thin stream until combined. Add this mixture to the dry ingredients and fold together. Gradually add flour in 2 tablespoon increments until the dough pulls away from the bowl and is shaggy.
  2. Knead the dough: Turn the dough out onto a floured surface and knead for 5-6 minutes until smooth. Form into a ball and place in an oiled bowl, coating all sides with oil. Cover with plastic wrap and let rise in a warm, draft-free place for about 40 minutes, or until doubled in size.
  3. Prepare baking sheets: Line two rimmed baking sheets with parchment paper and set aside.
  4. Make the filling: In a small bowl, combine sugar and orange zest, rubbing together with your fingers to release the oils. Stir in cardamom and salt with a fork.
  5. Roll and shape the dough: Return dough to a floured surface. Using a floured rolling pin, roll the dough into an 18×12-inch rectangle. Brush the surface with melted butter, leaving a 1/2-inch border around edges. Mentally divide the dough into thirds lengthwise. Spread half the sugar mixture evenly over the middle third of the dough. Fold one short side over the middle third to create a 12×12-inch square. Brush more butter over this folded section, sprinkle remaining sugar mixture on top, then fold the other short side over to create a 12×6-inch rectangle. Press the edges closed gently with the rolling pin. Flip the dough seam side down and roll it out to 14×8 inches.
  6. Cut and twist buns: Trim 1/2-inch from the short edges with a sharp knife, then cut into 12 strips. Working with each strip, twist the ends to form a loose rope, then bring ends together to cross over, creating a small hole; tuck the ends into the hole to secure. Place shaped buns on prepared pans, spacing about 6 inches apart.
  7. Second rise: Cover buns loosely with wax paper or parchment and let rise in a warm, draft-free area for 25-30 minutes. The buns won’t appear much larger but a finger poke should leave an indentation. Tuck any loose ends back into centers if needed.
  8. Bake: Position oven racks in center spots and preheat oven to 375°F. Bake buns for 10 minutes, then rotate pans top to bottom and front to back. Bake an additional 7-8 minutes until golden brown.
  9. Make the glaze: While buns bake, combine orange juice and sugar in a small saucepan over medium-low heat, stirring frequently until sugar dissolves (3-5 minutes). Remove from heat and stir in cardamom and butter until smooth.
  10. Glaze and serve: Use a pastry brush to coat warm buns with the orange-cardamom glaze. Serve immediately or store in an airtight container at room temperature for up to one day.

Notes

  • Ensure milk and butter mixture is warm, not hot, to avoid killing the yeast.
  • Use fresh orange zest for the brightest citrus flavor.
  • Kneading helps develop gluten for a soft yet structured dough.
  • Twisting the strips creates the classic morning bun shape.
  • Do not over-bake; buns should be golden but moist inside.
  • These buns are best enjoyed the day they are made but can be stored at room temperature for a day.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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