cardamom & orange buns, two ways

baked for neighbours, July 2023

two shaping options: croissant-shaped

option two: classic cardamom bun shape

pre-assembly

yields about 6-7 small buns, depending on the shape

ingredients

dough

120mL soy milk

1 tsp yeast

20g caster sugar

1 tsp cardamom

210g plain flour

28g butter, softened

filling

zest of 1 orange

30g brown sugar

42g butter, softened

1.5 tsp cardamom

pinch salt

optional: 1 tbsp seville orange marmalade

method

gently warm the soy milk (120mL) until it is warm, but not hot

add half the caster sugar (10g) and stir to combine

sprinkle over the yeast (1 tsp), add set aside for 5 minutes

in a large bowl, sift together the remaining sugar (10g), flour (210g) and cardamom (1 tsp), creating a well in the centre

pour in the milk and yeast mixture, add the softened butter (28g), and mix thoroughly to combine until it forms a dough

turn out onto a floured work surface and knead until it forms a smooth, tight dough

transfer back to the bowl, cover with a tea towel and pop in a warm spot to rise undisturbed for about 40 minutes or until about 1.5 times the original size

while the dough rises, make the filling

filling

add the brown sugar (30g) and orange zest to a medium bowl, rubbing together with your fingertips to infuse the sugar

add the softened butter (42g), cardamom (1.5 tsp), salt (pinch), and marmalade (1 tbsp) if using, and mix until lightened and fluffy

assembly

once the dough has completed the first rise, tip it out onto a lightly floured work surface and roll into a rectangle about 1cm thickness

spread the filling evenly over the dough

classic cardamom knots:

don’t worry how they look now, they’ll look great once baked!

fold the dough into thirds along the long edge, like folding a letter

cut into six equal pieces with folded edges at each end

working with one piece at a time, twist the pieces over on the themselves and arrange into a loose knot

croissant-shaped:

proofed and ready for the oven

cut the dough into about six long triangles

beginning with the long edge, roll up into a croissant shape and tuck the small end at the bottom

both shapes:

place evenly on a baking tray with room to spread, cover with a clean tea-towel and leave to rise in a warm spot for 30 minutes

preheat the oven to 180°C

bake for 12 minutes or until golden brown and cooked through

transfer to a wire rack to cool

optional: make a quick glaze with orange juice and powdered sugar and drizzle over once cooled