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Orange Cardamom Morning Buns Recipe

★★★★★

4.8 from 639 reviews
  • Author: Elara
  • Total Time: 1 hour 30 minutes
  • Yield: 12 buns 1x

Description

Orange Cardamom Morning Buns are tender, flaky, and perfectly sweet breakfast pastries infused with bright orange zest and aromatic cardamom. This recipe blends a soft yeast dough with a fragrant cardamom-sugar filling, twisted into elegant buns, baked to a golden finish, and glazed with a citrus-cardamom syrup for a delightful morning treat.

Ingredients

Scale

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. Prepare the dough dry ingredients: In a medium-large mixing bowl, whisk together 2 3/4 cups all-purpose flour, 3 tablespoons granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt. Set aside.
  2. Warm butter and milk: In a small saucepan over medium-low heat, melt 3 tablespoons unsalted butter with 1 cup whole milk until just warm (about 95-110°F). Remove from heat.
  3. Combine egg and liquid: Crack 1 large room temperature egg into a small bowl. Whisking constantly, slowly add the warm butter-milk mixture in a thin stream until fully combined.
  4. Form dough: Pour the liquid mixture into the dry ingredients and fold together. The dough will be shaggy and pulling away from the bowl. Gradually add additional flour in 2 tablespoon increments until the dough pulls away slightly.
  5. Knead dough: Turn dough onto a floured surface and knead for 5-6 minutes until smooth and elastic. Form into a ball and place in an oiled bowl, turning to coat all sides with oil. Cover with plastic wrap and let rise in a warm, draft-free area for 40 minutes or until doubled in size.
  6. Prepare baking sheets: Line two rimmed baking sheets with parchment paper and set aside.
  7. Make filling: In a small bowl, combine 3 tablespoons granulated sugar and 1 tablespoon fresh orange zest. Rub together with fingers to release oils. Stir in 4 teaspoons ground cardamom and a pinch of fine sea salt.
  8. Roll out dough: Return risen dough to a floured surface. Flour rolling pin and roll dough into an 18×12-inch rectangle.
  9. Butter and layer filling: Brush dough with melted butter, leaving a 1/2-inch border. Mentally divide dough into thirds lengthwise. Sprinkle half the sugar-cardamom mixture over the middle third.
  10. Fold dough: Fold one short side of dough over the center third, making a 12×12-inch rectangle. Brush the folded section with more butter and sprinkle on the remaining sugar mixture. Fold the opposite short side over the top, resulting in a 12×6-inch rectangle. Press edges closed with rolling pin.
  11. Roll dough again: Flip the dough so the seam is on the bottom and roll into a 14×8-inch rectangle.
  12. Cut and shape buns: Trim 1/2-inch off the short edges. Cut dough into 12 strips. For each strip, twist both ends to form a loosely twisted rope, then bring ends together, crossing them to create a small hole and tuck ends into the hole to form a bun shape. Place buns on prepared pans with 6 inches spacing.
  13. Second rise: Cover pans loosely with wax or parchment paper and let buns rise in a warm, draft-free environment for 25-30 minutes. Check if ready by poking; indentation should remain.
  14. Preheat oven: Place racks in center positions and preheat oven to 375°F (190°C).
  15. Bake buns: Remove cover and bake for 10 minutes. Rotate pans top-to-bottom and front-to-back, then bake an additional 7-8 minutes until golden brown.
  16. Prepare glaze: While buns bake, combine 1/3 cup fresh orange juice and 1/3 cup sugar in a small saucepan over medium-low heat. Stir frequently until sugar dissolves (3-5 minutes). Remove from heat, stir in 1/2 teaspoon ground cardamom and 1 tablespoon unsalted butter.
  17. Glaze buns: Brush warm buns generously with the cardamom orange glaze. Serve warm for best flavor and texture.
  18. Storage: Buns are best eaten the day they are made but can be stored in an airtight container at room temperature for 1-2 days.

Notes

  • Make sure milk and butter are warm but not hot to avoid killing yeast.
  • If dough is sticky, add flour gradually but avoid over-flouring to keep buns tender.
  • Use fresh orange zest for maximum citrus flavor in filling.
  • Let buns rise in a warm, draft-free spot to ensure proper fermentation.
  • The glaze can be prepared ahead and warmed before brushing.
  • These buns freeze well; wrap tightly and thaw before glazing and serving.
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Keywords: orange cardamom buns, morning buns, yeast pastry, breakfast buns, orange zest pastries, cardamom sweet rolls

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