Easter

Chocolate, Orange, and Cardamom Buns

September 15, 2020
0 Ratings
Author Notes

This is a variation of Ottolenghi's Easter Buns! Truly a fun recipe with lots of flavors. However, this recipe calls for certain baking tin as well as mixed peel which I decided to forgo. I also changed the amount of time baked to yield steamier buns with a not-so tough exterior.

Raul Estrada

  • Prep time 3 hours 45 minutes
  • Cook time 1 hour 30 minutes
  • Makes 16 buns
Ingredients
  • Dough
  • 630 grams all-purpose flour
  • 100 grams granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly grated orange zest
  • 250 milliliters milk
  • 21 grams active yeast
  • 12 crushed cardamom pods
  • 3 whole eggs
  • 2 egg yolks
  • 300 grams milk chocolate, finely chopped
  • 200 grams unsalted butter
  • Icing
  • 100 grams powdered sugar
  • 1 egg
  • 1/2 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1/8 teaspoon crushed cardmom pods
  • 1 tablespoon crushed pistachios
In This Recipe
Directions
  1. Combine flour, sugar, salt, cardamom, eggs, and egg yolks in stand mixer bowl with dough hook attached. Combine warm milk with yeast in measuring cup to activate yeast, then add to dry ingredients. Mix on low setting to incorporate ingredients, then mix at medium speed until dough is shiny and elastic, about 8-10 minutes. Dough should begin to come off the sides of the bowl. Once dough has come together, add butter pat by pat, until dough begins to form ball around dough hook, roughly 10 minutes. Once dough ball forms, add chocolate and mix dough for about a minutes. Transfer dough to bowl, cover and let rise for 1 hour at room temperature Following 1 hour, punch down dough, cover again and let rise for 2 hours in the refrigerator. After 2 hours, weigh 16 balls of dough, approximately 100 grams each, shape and assemble in baking tin (either 8x8 or 9x13). Cover and let rise in refrigerator overnight. Remove dough from refrigerator and let rise at room temperature for 30 minutes. During this time, preheat over to 390 F. Brush buns with final egg, lightly beaten, and bake at 390 for 30 minutes. Turn down temperature to 350, rotate baking tin, and bake for 15 minutes. Buns should be golden brown and should spring back upon touch. Let buns cool on baking rack for 15-20 minutes and then cover with icing
  2. Combine all ingredients except pistachios in bowl to make icing. Pour over buns once cooled and top with crushed pistachios

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