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Orange Cardamom Morning Buns Recipe

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4.3 from 9 reviews

Orange Cardamom Morning Buns are a fragrant and tender breakfast pastry featuring a soft yeasted dough infused with warm cardamom and bright orange zest in the filling. These beautifully twisted buns are baked until golden brown and finished with a sweet and citrusy orange cardamom glaze, making them perfect for a special morning treat or brunch.

  • Total Time: 1 hour 18 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 (95-110°F). Crack the egg into a small bowl and whisk, then slowly add the warm butter/milk mixture while whisking until combined. Add wet mixture to dry ingredients and fold until dough forms and begins to pull away. Gradually add more flour in 2 tablespoon increments until the dough pulls away a bit from the bowl.
  2. Knead the dough: Turn dough onto a floured surface and knead 5-6 minutes until smooth. Form into a ball and place in an oiled bowl, coating it with oil. Cover loosely with plastic wrap and let rise in a warm, draft-free place for 40 minutes or until doubled.
  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. Rub together with fingers to release oils. Stir in cardamom and salt with a fork until evenly mixed.
  5. Shape the buns: Return dough to floured surface. Roll dough into an 18×12-inch rectangle using a floured rolling pin. Brush the dough with melted butter, leaving a 1/2-inch border on all sides. Mentally divide the dough into thirds lengthwise. Spread half of the sugar mixture on the middle third of dough. Fold one short side over the center so dough now measures 12×12 inches. Brush with more melted butter, sprinkle remaining sugar mixture, then fold the other short side over to make a 12×6-inch rectangle. Tap edges closed with rolling pin.
  6. Prepare twisted ropes: Flip dough so seam is down. Roll dough again to 14×8 inches. Trim 1/2 inch from short edges. Slice into 12 strips. Take each strip and twist the ends to form a loosely twisted rope. Cross ends over one another to create a hole and tuck ends into that hole to shape the bun. Place buns on prepared baking sheets, spacing about 6 inches apart.
  7. Second rise: Cover pans loosely with wax paper or parchment. Let buns rise in a warm, draft-free place for 25-30 minutes. Remove covering. Indentation should remain when poked lightly.
  8. Bake the buns: Preheat oven to 375°F with racks in center positions. 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. Stir frequently until sugar dissolves (3-5 minutes). Remove from heat and stir in cardamom and butter.
  10. Glaze and serve: Brush warm buns generously with the orange cardamom glaze. Serve buns the day they are made for best freshness, or store in an airtight container at room temperature for up to one day.

Notes

  • Use whole milk for a richer, softer dough texture.
  • Ensure the butter and milk mixture is warm but not hot when combining with the egg to prevent cooking the egg.
  • Be gentle when twisting the dough strips to avoid tearing.
  • Keep the dough warm during rising to properly activate yeast.
  • Glazing immediately after baking helps the glaze soak in while buns are still warm.
  • These buns are best eaten fresh but can be lightly toasted the next day.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

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