Description
These Orange Cardamom Morning Buns are a delightful breakfast or brunch treat featuring a tender, buttery dough infused with warm cardamom and bright orange zest. Twisted into charming spirals and glazed with a fragrant orange-cardamom syrup, these buns combine sweet citrus notes with aromatic spices for a flavorful start to your day.
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
- Make the dough: In a medium-large mixing bowl, whisk together 2 3/4 cups of the 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 (95-110°F). Crack the egg into a small bowl and whisk constantly while slowly adding the warm butter/milk mixture until combined. Add this wet mixture to the dry ingredients, folding gently to form a shaggy dough. Gradually add up to an additional 1/4 cup flour in 2 tablespoon increments until the dough pulls away from the bowl.
- Knead and rise the dough: Turn the dough onto a floured surface and knead for 5-6 minutes until smooth. Form into a ball, place in an oiled bowl, coat all sides with oil, cover tightly with plastic wrap, and allow to rise in a warm, draft-free area for 40 minutes or until doubled in bulk.
- Prepare the filling: In a small bowl, combine sugar and orange zest, rubbing together with your fingers to release the oils. Stir in cardamom and a pinch of salt with a fork.
- Shape the buns: Return the risen dough to a floured surface. Roll into an 18×12-inch rectangle using a floured rolling pin. Brush the surface with melted butter, leaving a 1/2-inch border. Mentally divide the dough into three 6-inch sections across the length. Sprinkle half the sugar mixture evenly over the center third. Fold one short side over the center third (creating a 12×12-inch square), brush with more butter, then sprinkle the remaining sugar mixture on top. Fold the remaining short side over the top, forming a 12×6-inch rectangle. Press edges closed gently with the rolling pin. Flip dough so seam side is down, and roll out to 14×8 inches. Trim 1/2-inch from short edges to square, then cut into 12 strips.
- Twist and form the buns: Take one strip at a time and twist each end in opposite directions to form a loose rope. Loop the ends until they cross to create a small hole, then tuck ends into that hole to secure the shape. Place buns on parchment-lined rimmed baking sheets, spacing at least 6 inches apart to allow room for rising. Cover loosely with wax paper or parchment and let rise for 25-30 minutes in a warm, draft-free space until slightly puffy and when gently pressed, the indentation remains.
- Bake the buns: Place oven racks in the center and preheat the oven to 375°F. Bake the buns for 10 minutes, then rotate pans top-to-bottom and front-to-back. Continue baking for another 7-8 minutes, or until the buns turn golden brown.
- Make the glaze: While the buns bake, combine orange juice and sugar in a small saucepan over medium-low heat. Stir frequently until sugar dissolves (3-5 minutes). Remove from heat and stir in cardamom and butter until smooth.
- Glaze the buns: Remove the buns from the oven and immediately brush them generously with the warm orange-cardamom glaze. Allow to cool slightly before serving. These buns are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
Notes
- For best texture, use whole milk and room temperature egg when making the dough.
- If the dough is too sticky, add flour gradually, but avoid adding too much to keep buns tender.
- The rising times depend on your kitchen temperature; warmer environments speed up rising.
- You can make the glaze ahead and reheat slightly before brushing over the buns.
- Store baked buns in an airtight container at room temperature for up to 2 days; reheat gently if desired.
- Ensure buns have enough space while rising and baking to avoid sticking together.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
