During the holidays, my baking leans towards more festive and seasonal ingredients. These swirl buns look impressive and yet are surprisingly easy to make. The wonderful scents of winter citrus, cardamom, candied orange peel, and chocolate will permeate your kitchen as the buns bake in the oven. When slicing the buns, you can use a sharp serrated knife for a clean cut. However, I must encourage you to try the dental floss method. It sounds a bit odd but trust me; it gives the cleanest and sharpest cut possible. To do this, slide a long piece of floss under the dough, twist it around to form a knot, and pull both ends of the floss to cut through the dough. I’ve used the Lodge Cast Iron Baking Pan to bake these buns because it cooks the dough efficiently, and the buns come out perfect every time! Another great advantage of this pan, it doesn’t warp at higher temperatures in the oven; you can imagine what a blessing that is. No longer do I need to worry about pies, custards, and other foods turning out uneven. Once your buns are baked, don’t forget to brush them with golden syrup or a mix of honey and lemon. And eat them warm with a hot cup of tea or coffee! Chocolate Orange Swirl Buns No reviews ¼ cup/50 g sugar ½ cup/120 ml whole milk ¼ cup/55 g unsalted butter, cubed at room temperature ½ tsp fine sea salt 1 large egg, at room temperature 1 ½ tsp active dry yeast 2 cups/280 g all-purpose flour ½ tsp ground green cardamom Zest of 1 large orange For the Filling 7 oz/200 g chopped bittersweet chocolate (70% cacao) 2 Tbsp unsalted butter melted ¼ cup/20 g candied orange peel, finely chopped 1 large egg 2 Tbsp warm water 1/4 cup/60 ml golden syrup* (See Notes) Additionally – do you have any other make ahead variations? Could the dough perhaps rise overnight in the fridge in step 2? Thank you! Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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