These spiral buns use an enriched dough that rises until visibly puffy, then gets rolled with orange zest, sugar, and cardamom. The dough is soft, so chill it briefly if it becomes sticky while shaping. The recipe makes nine buns in an 8-inch square pan.
Makes: 9 buns
Prep: 30 minutes, plus 1 hour 30 minutes rising
Cook: 22 minutes
Ingredients
- 3 cups all-purpose flour, plus more for shaping
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon fine salt
- 3/4 cup warm milk
- 1 large egg
- 4 tablespoons unsalted butter, softened
- 1/3 cup packed brown sugar
- Zest of 1 orange
- 1 teaspoon ground cardamom
- 2 tablespoons melted butter, for the pan
Method
- Mix the flour, yeast, granulated sugar, and salt in a large bowl. Add warm milk, egg, and softened butter.
- Knead by hand for 8 to 10 minutes, or with a mixer and dough hook for about 6 minutes, until smooth and elastic. Add flour a teaspoon at a time only if very sticky.
- Cover and let rise in a warm place until doubled, about 60 to 75 minutes.
- Mix brown sugar, orange zest, and cardamom. Roll the dough into a 12-by-14-inch rectangle, brush with melted butter, and sprinkle the filling evenly.
- Roll from the long side into a log. Cut into nine pieces and set them cut-side up in a buttered 8-inch square pan.
- Cover and rise until puffy, about 30 minutes. Bake at 375°F for 20 to 24 minutes, until golden. Cool for 10 minutes before serving.
Variations
Use cinnamon instead of cardamom, or add 1/3 cup chopped toasted pecans to the filling. For a simple glaze, stir powdered sugar with a little orange juice.
Storage and reheating
Keep cooled buns covered at room temperature for 1 day or refrigerate for up to 4 days. Warm briefly in a low oven. Freeze cooled buns for up to 2 months.
Plan the bake with the breakfast prep guide for early mornings and grocery list for a week of breakfasts. Put it on the Lucru Home meal planner when scheduling a brunch.
