Cooking From Memory ~ A Recipe Journal


Sweet Orange Buns

Sweet Orange Buns

Ingredients ~

  • 1¼ cups milk, heated to 115°
  • 1 (¼-oz.) package active dry yeast
  • ⅓ cup sugar
  • 2 Tablespoons unsalted butter, melted, plus 16 tbsp., softened
  • 1½ teaspoons 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
  • 1 teaspoons orange extract
  • 1 teaspoons vanilla extract
  • 1 Tablespoon fresh orange juice

Method ~

To make the dough, combine milk and yeast in the bowl of a stand mixer fitted with a hook; let it sit until foamy, about 10 minutes. Stir in sugar, melted butter, 1 teaspoon 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 doubles in size, about 1½ hours.

Meanwhile, beat the softened butter, brown sugar, and zest in a bowl on high-speed of a mixer until smooth, about 2 minutes. Add remaining ½ teaspoon 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. For smaller buns, cut the log into about 16 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.

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