Dough
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) Fairlee Orange Juice
- 2 tbsp (30 ml) orange zest
- 2 tsp (10 ml) vanilla
- 4 ½ cups (1.125 litres) all-purpose flour, plus more for dusting
- ½ cup (125 ml) sugar
- 1 tbsp (15 ml) instant yeast
- 2 tsp (10 ml) ground cardamom
- 1 tsp (5 ml) salt
- 3 eggs
- ½ cup (125 ml) unsalted butter, cubed and softened
Filling
- 1 cup (250 ml) brown sugar
- 2 tsp (10 ml) ground cinnamon
- 1 tsp (5 ml) ground cardamom
- ¼ tsp (1 ml) salt
- ½ cup (125 ml) unsalted butter, softened
Orange Glaze
- ¾ cup (180 ml) brown sugar
- ½ cup (125 ml) Fairlee Simple Syrup
- ½ cup (125 ml) Fairlee Orange Juice
- 1 tsp (5 ml) ground cardamom
- Pearl sugar or regular sugar, for sprinkling
Dough
- In a small pot, gently heat the milk with the orange juice, orange zest and vanilla until steaming (do not let the mixture boil). Remove from the heat and let sit for 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, cardamom and salt.
Pour the warm milk mixture over the flour mixture. Mix just until all of the dry ingredients are moistened. Add the eggs, one at a time, and mix until combined. Gradually add the butter, a few cubes at a time, until well incorporated. - Knead with the dough hook, or on a floured work surface with your hands, for 5 minutes, until the dough is smooth and elastic.
Form the dough into a ball and transfer to a generously buttered bowl. Cover with plastic wrap and let sit in a warm spot until doubled in volume, about 1 hour to 1 hour 30 minutes.
Filling
- In a small bowl, combine the brown sugar, cinnamon, cardamom and salt. Set aside.
- When the dough has doubled in volume, punch it down to deflate the air. Transfer to a lightly floured work surface and roll out to a 24 x 16-inch (61 x 41 cm) rectangle about ¼ inch (½ cm) thick. Dust off any excess flour.
Spread the softened butter in an even layer over the dough, leaving a 1-inch (2.5 cm) border along one of the long ends. Sprinkle the brown sugar mixture over the butter. - Starting at the long end opposite the empty boarder, roll the dough up into a cylinder (make sure the cylinder is the same width at the centre as it is towards the ends). With a very sharp knife or pastry cutter, slice the cylinder of dough into 16 rounds, each about 1 ¾ inches (4.5 cm) thick.
- Line an 18 x 13-inch (46 x 33 cm) baking sheet with parchment paper. Arrange the buns, cut-side up, on the baking sheet in four rows, making sure they do not touch each other.
Cover with plastic wrap and let rise in a warm spot until almost doubled in volume, about 45 minutes to 1 hour. - Preheat the oven to 350˚F (180˚C).
- Bake on the middle rack of the oven until golden, about 30 to 35 minutes, rotating the baking sheet once halfway through cooking.
Orange Glaze
- Meanwhile, in a small pot, bring the Simple Syrup, orange juice and cardamom to a boil. Cook just until the sugar is dissolved and the mixture is slightly thickened.
- As soon as the buns are out of the oven, transfer the baking sheet to a wire rack and brush the buns all over with the glaze. Wait 5 minutes, then brush again. Sprinkle with sugar. Serve the buns while still warm.