A nod to the classic sweet bun recipe, these Orange Sweet Buns have the same sunny disposition, only with a new and improved crème fraîche frosting.
Orange Sweet Buns
Makes 12 buns
- 4¼ to 4½ cups (532 to 563 grams) all-purpose flour, divided
- 1⅓ cups (267 grams) granulated sugar, divided
- 1 (0.25-ounce) package (7 grams) active dry yeast
- 2 teaspoons (6 grams) kosher salt
- 1¼ cups (300 grams) whole milk
- 1 cup (227 grams) unsalted butter, softened and divided
- 1 large egg (50 grams)
- 2 tablespoons (24 grams) packed orange zest (about 2 large oranges)
- ¼ teaspoon ground cardamom
- Orange-Crème Fraîche Glaze (recipe follows)
- Garnish: orange zest
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, ⅓ cup (67 grams) sugar, yeast, and salt.
- In a medium saucepan, heat milk and ½ cup (113.5 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl as needed.
- Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add up to remaining ¼ cup (31 grams) flour, adding 1 tablespoon at a time, if necessary. (Dough should pass the windowpane test [see PRO TIP] but may still stick slightly to sides of bowl.)
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a small bowl, stir together zest, cardamom, remaining 1 cup (200 grams) sugar, and remaining ½ cup (113.5 grams) butter until well combined.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Preheat oven to 375°F (190°C).
- Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan. Using a small offset spatula, spread Orange-Crème Fraîche Glaze onto rolls. Garnish with zest, if desired. Serve warm.
PRO TIP: Test the dough for proper gluten development by using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.
Orange Crème Fraîche Glaze
Makes about 1 cup
- 1⅔ cups (200 grams) confectioners’ sugar
- ⅔ cup (160 grams) cold crème fraîche
- 1 teaspoon (4 grams) packed orange zest
- ⅛ teaspoon kosher salt
- In a small bowl, stir together all ingredients until smooth. Use immediately.