Orange and Cardamom Morning Buns

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

I nearly called these New Year Buns instead of Morning Buns because it has taken me about nine months to perfect the vision of this recipe that I had in my head.

My bestie and I have been searching for the perfect Morning Bun on every getaway we’ve been on for quite some time. In our heads were layers of flaky, buttery pastry with a custardy centre that was rich with the flavours of orange and cardamom and while we’ve had some good ones (and some really sad ones) we never found “the one”.

Because I am who I am, I tried to make them myself but they were too dry, too hard, too soft, too bready, too…*sigh*

This pastry recipe, however, is like a miracle, it’s light and flaky but still soft and pliable – like you spent hours laminating croissant dough…but you didn’t.

Infusing a custard with orange and cardamom is the perfect filling to give maximum flavour and decadent texture contrasts.

In short, I FINALLY NAILED IT!

I baked these on New Year’s Eve and was determined that love, friendship, perseverance and triumph would be the energy that I was bringing into the new year.

 

The recipe

Ingredients

PASTRY:
200ml warm milk
8 grams dried yeast
800 grams plain flour
50 grams caster sugar
10 grams salt
200 ml warm water
1 egg
200 grams softened butter
FILLING:
3 Tbsp custard powder
3 Tbsp caster sugar
2 cups of milk, divided
Zest of one orange
¾ tsp ground cardamom
½ cup dried fruit medley, or fruit of choice
1 egg

Directions

Step 1
Sprinkle the yeast over the top of the warm milk, cover and sit aside for 15 minutes.
Step 2
Place the flour, sugar and salt in a large mixing bowl and use a whisk to mix and aerate it.
Step 3
When the yeast is ready add the warm water and egg to the flour and then pour in the yeast mixture.
Step 4
Combine and knead until you have a smooth dough (approx 3-5 min)
Step 5
Place in a clean, oiled bowl, cover with cling wrap and leave to rise for 1 hour. Punch the dough down and then remove it from the bowl.
Step 6
Use a knife to cut it into 10 equal pieces and gently tuck them into small balls.
Step 7
Take a pizza tray or similar round platter and sprinkle the benchtop with flour.
Step 8
Roll the first ball of dough as large and thin as you can and then lay it on the tray. Don’t worry if it’s not as big as the tray, just make it as thin as you can.
Step 9
Use the back of a dessert spoon to spread a thick layer of soft butter over the surface of the sheet of dough.
Step 10
Repeat with the rest of the balls of dough, alternating layers of thin dough and butter, until you get to the last sheet of dough.
Step 11
Cover with a tea towel and place in the fridge for 1 hour.
Step 12
Make the custard by mixing the custard powder and sugar with ½ cup of milk until combined.
Step 13
Add the rest of the milk and then zest an orange into the mixture before adding the cardamom.
Step 14
Heat until almost boiling and then reduce the temperature, stirring the whole time, and cook until the custard is thick.
Step 15
Pour into a heat-proof bowl and cover with cling wrap, pressing it down onto the surface of the custard, before placing it in the fridge to set.
Step 16
Take your dried fruits and chop them roughly into smaller pieces.
Step 17
Pre heat your oven to 180° C
Step 18
Beat the egg with just a splash of water.
Step 19
Take your dough out of the fridge and flip it onto a floured bench.
Step 20
Dust your rolling pin with flour and roll the pastry out into a large rectangle.
Step 21
Spoon the cold custard over the top and spread until you have an even covering, then scatter the dried fruit over the top.
Step 22
Starting at the long side, roll the pastry up into a log and then cut it into 12 slices.
Step 23
Lay the slices out on baking trays and then brush with the beaten egg.
Step 24
Bake for 25-30 minutes.
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Tag @naomisherman_foodcreative

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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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