Description
These Glazed Citrus Almond Buns are inspired by the classic Cardamom Buns but with a bright, citrusy twist. They’re equally as warm and comforting and make a delicious treat for brunch or breakfast.
Ingredients
Units
Scale
Yeast Dough
- 1 cup + 1 tbsp milk
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp quick-rise yeast
- 3 1/4 cups flour
- 1 tbsp tsp orange zest
- 5 tbsp room temp. butter (cubed)
Almond Orange Filling
- 5 tbsp butter, softened
- 1/3 cup almond paste
- 2 tsp orange zest
Sugar Glaze
- 1/2 cup sugar
- 1/4 cup water
- 1/2 tsp vanilla
- 1/4 tsp almond extract
Instructions
- Grease a large mixing bowl. Line two baking sheets with parchment paper and set aside.
- In a small saucepan, heat milk, sugar, and salt, stirring until the mixture is dissolved. Remove from heat and let it cool slightly.
- Stir in quick-rise yeast to the milk mixture. Let the yeast bloom for 10 minutes until bubbly.
- In a small mixing bowl, whisk together the flour and orange zest.
- Using a stand mixer with the dough hook, mix the flour mixture into the yeast mixture on low until the dough comes together.
- Add in cubed butter and increase the speed to medium-high to knead for 3-4 minutes. The dough should be soft, so be careful not to over knead the dough.
- Scrape the dough out of the bowl and form it into a ball. Place the dough in the bowl and let it rise in a warm place for an hour. We like to use the microwave.
- Meanwhile, make the almond filling. In a stand mixer, with the paddle attachment, mix butter, orange zest, and almond paste. Set aside until the dough has risen.
- Form dough and proof. Turn the dough out onto a floured surface and roll into a 20 x 14-inch rectangle. Spread the almond filling, creating a thin layer that goes to the edges.
- Fold the dough in a trifold. Fold the shorter side to the middle, and the other side on top of it. Roll out the dough into an even layer.
- Using a pizza cutter, cut half-inch thick strands. You should be able to make about 14-16 strands.
- Hold the end of the strand, wrap it twice around your fingers and wrap the end of the strand over and through the middle. It should look like a knot. Don’t worry if it doesn’t look perfect. Place the knotted bun on the parchment-lined baking sheet. Repeat until all the buns are formed.
- Cover the buns with a kitchen towel and let them proof for 1 hour. The buns should rise a bit but will not be very fluffy.
- Preheat oven to 425°F and bake the buns for 11-15 minutes, until golden brown on top. While the buns are baking, mix together the glaze in a small bowl. Add sugar, water, vanilla, and almond extract to a bowl and whisk until sugar has dissolved.
- Brush the buns immediately after removing them from the oven.
- Let them cool for about 10 minutes before enjoying.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes