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Blood orange cardamom bun surrounded by other cardamom buns.

Blood Orange Cardamom Buns

Erika Marucci
These cardamom blood orange buns are sweet, fragrant, and bakery-worthy, with a twisted bun shape that looks impressive in the best way. The dough is warm with cardamom, and the filling and topping pop with bright blood orange zest.
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Prep Time 1 hour
Cook Time 15 minutes
Resting time 3 hours
Total Time 4 hours 15 minutes
Course Breakfast, Dessert, Snack
Cuisine Scandinavian
Servings 25 buns
Calories 181 kcal

Ingredients
 
 

Cardamom Buns

  • 4 cups Bread flour
  • ⅓ cups Granulated sugar
  • 1 cup whole milk (at least 2%) lukewarm
  • 2 tablespoons Blood orange juice
  • 5 tablespoons Butter (softened) cut into small cubes
  • 1 large Egg
  • 1 tablespoon Ground cardamom
  • 1 tablespoon Fast action dried yeast or instant yeast
  • ½ teaspoon Salt

Blood Orange and Cardamom Filling

  • ⅔ cups Butter (softened)
  • ½ cup Granulated sugar
  • 1 tablespoon Ground cardamom
  • 1 tablespoon Blood orange zest

Blood Orange and Cardamom Topping

  • ¼ cup Granulated sugar
  • 1 teaspoon Ground cardamom
  • ½ tablespoon Blood orange zest

Instructions
 

For the Cardamom Buns

  • Add the flour, sugar, yeast, salt and cardamom into the bowl of a stand mixer and whisk together until combined.
  • Add the lukewarm milk, blood orange juice and egg and use the hook attachment to mix on low speed until all the ingredients are incorporated.
  • Increase the speed to medium-high and gradually add the cubed butter. Once the dough has come together knead for approximately 10-15 minutes or until smooth and elastic.
  • Transfer the dough into a bowl, cover it with plastic wrap and let it rest for about 1-2 hours in a warm draft-free area or until doubled in size.

For the Blood Orange and Cardamom Filling

  • In a medium bowl mix together the butter, sugar, cardamom and zest to make a smooth paste and set aside.

For the Blood Orange and Cardamom Topping

  • In a small bowl whisk together the sugar, cardamom and zest and set aside.

Dough Shaping

  • On a lightly floured surface roll the dough out to a 20x16 inch rectangle. Spread the butter filling evenly over the dough then top it with the cardamom zest sugar leaving some for garnishing.
  • Fold the top of the dough over ⅔ of the dough then fold the bottom (closest to you) over the top, like an envelope. Roll the dough again to a 20x8 inch rectangle.
  • Cut the dough lengthwise into 1 inch strips (equal size and weight possibly)
  • Take one strip, lightly stretch the strip and using two fingers open, hold the end with your middle finger and twist it around once your pointer and middle finger, then twist it around again but stop in the middle of the 2 fingers and fold the strip over the already twisted dough and tuck the end under.
  • Line a baking sheet with parchment paper and place the buns on top leaving at least 3 inches between them.
  • Cover the buns with plastic wrap and leave them to rise for about 1 hour or until doubled in size.
  • Pre-heat the oven to 400℉. (200℃)
  • Brush the buns with milk or an egg wash, sprinkle the leftover sugar on top of the buns and bake for about 12-15 minutes or until golden brown in colour.
  • Let the buns cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy!

Nutrition

Calories: 181kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 111mgPotassium: 52mgFiber: 1gSugar: 9gVitamin A: 255IUVitamin C: 2mgCalcium: 22mgIron: 0.3mg
Keyword blood orange cardamom buns, brioche buns, cardamom buns, enriched buns, specialty breads
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