Swedish Orange Sweet Buns

• Vegetarian

• Produce

  • 1 Orange, Zest from large

• Refrigerated

  • 1 Egg
  • 2 Eggs, large

• Baking & Spices

  • 3 cups Bread flour
  • 1 tsp Cardamom, ground
  • 7/16 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 1/4 tsp Star quick rise or platinum yeast, Red
  • 1 Swedish pearl sugar

• Dairy

  • 8 tbsp Butter, unsalted
  • 1/2 cup Milk

• Liquids

  • 1 tbsp Water

Found on barbarabakes.com

Description

Ingredients

• 3 cups bread flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 package) Red Star Quick Rise or Platinum Yeast
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 cup milk
• 6 tablespoons unsalted butter, melted
• 2 large eggs, room temperature
• 3 tablespoons granulated sugar
• Zest from 1 large orange
• 2 tablespoons unsalted butter, room temperature
• 1 egg
• 1 tablespoon water
• Swedish pearl sugar

Directions

• In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, sugar, yeast, cardamom, and salt.
• In saucepan or microwave safe dish, heat milk and butter until warm (120° - 130°).
• Add liquids to flour mixture. Blend at low speed until moistened. Add eggs; beat 3 minutes at medium speed.
• Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough, add more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 45 minutes.
• While the dough is resting, make the orange sugar filling by mixing the sugar with the orange zest.
• Preheat oven to 350°.
• Punch down the dough and let it rest 5 minutes. On a lightly floured surface, roll the dough into a 18-inch x 12-inch; rectangle. Spread the butter evenly over the bottom 2/3 of the dough with a rubber spatula or your fingers. Sprinkle the orange sugar evenly over the butter. Fold the dough into thirds like a letter.
• Cut dough in to twelve strips, each 6-inch by 1-inch wide with a pizza cutter or dough scraper.
• Cut each piece 3/4 of the way up horizontally and twist the two ends. Tie the ends in to a knot. (Alternative ways to shape: #1 Twist each strip then wrap each twist around two fingers and tuck the end through the middle of the circle to the bottom. #2 Hold one end of each strip and twist it several times. Start with one end and roll it up like a snail shell and tuck the end underneath.)
• Place each bun on a parchment lined baking sheet. Cover with plastic wrap and let rise until double, about 30 minutes.
• Brush with the beaten egg, and sprinkle with pearl sugar
• Bake about 20 minutes until golden brown. Transfer to a wire rack and let cool on the pan for 10 to 15 minutes.