by fiveandspice
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biffbourgeois's Testing Notes:
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1 3/4 cup
warm water
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1 teaspoon
active dry yeast
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2 tablespoons
sugar
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4 3/4 cups
all purpose flour
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3 teaspoons
salt
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1/2 cup
good, fruity, olive oil
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1 cup
sugar
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zest of 2 oranges
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3 tablespoons
fresh squeezed orange juice
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1 tablespoon
fresh lemon juice
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2 cups
sifted powdered sugar
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2 tablespoons
buttermilk
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In the bowl of an electric mixer with a bread hook, combine the warm water, yeast, and sugar, and allow to stand for 5 minutes to let the yeast foam.
Ask the hotline about this step!Add the salt and half of the flour. Turn the mixer on low, and continue to add the flour allowing the mixer to mix it all together. When the dough has come together in a shaggy ball (this may take slight more or less flour, err on the side of a slightly sticky dough to keep it from being tought), pour in the olive oil in a drizzle as the dough hook keeps stirring.
Ask the hotline about this step!On a medium low speed, let the dough knead for 4-5 minutes. (All of this mixing and kneading can also be done by hand.) When the dough is smooth and satiny, gather it together and turn it into a deep, oiled bowl. cover the bowl with plastic wrap or a damp, clean kitchen towel, and put somewhere warm to rise until doubled in volume (mine took about 90 minutes, but my apartment is a bit chilly).
Ask the hotline about this step!While the dough rises, make the filling. Combine the cup of sugar with the orange zest. Allow to sit for a couple of minutes while the zest releases its oil into the sugar. Then, rub it together until well mixed and slightly moist. Next combine the orange and lemon juice and stir it in a bit at a time until you have a thick mixture about the consistency of wet sand (you may not use all of the juice). Set aside.
Ask the hotline about this step!Butter a 9X13 inch baking pan. When the dough had risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle that is a bit under a half an inch thick.
Ask the hotline about this step!Spread the filling mixture onto the dough, leaving a half inch border clear along one of the long ends. Roll the dough up tightly like a jelly roll starting at the long end without the border. Slice into either 12 or 18 equal slices.
Ask the hotline about this step!Pinch one of the cut sides of each slice closed as much as possible, to help keep the filling in (it will leak out some anyway, but it will work out fine). Then fit the slices into the buttered pan, with the pinched sides down and the unpinched cut sides up. Cover and allow to rise for another 45 minutes to an hour, until puffed. You can also put the rolls in the refrigerator at this point and let them slow rise over night and bake them in the morning. If you refrigerate them, just let them stand at room temperature for about 15-20 minutes before putting them in the oven.
Ask the hotline about this step!When ready to bake, heat your oven to 350F. Bake the rolls for 35-40 minutes until the rolls are nicely browned on top and baked through. Then remove from the oven.
Ask the hotline about this step!While the buns are baking, make the glaze by whisking the buttermilk into the powdered sugar bit by bit until it is the consistency that is thick, but pourable, When the buns are finished baking, spread the glaze on the warm buns. Serve warm, preferably with some espresso or strong coffee, and moist napkins for cleaning off your deliciously sticky fingers.
Ask the hotline about this step!I'm glad you liked them! And, definitely the amount of the filling used should be adjusted to personal preference.
After the dough has risen I would cut a quarter of it and flatten to the bottom of the buttered pan and I would do the rest of the recipe with the remaining dough. In that way I could prevent the leaking of the filling.
Great idea!
What a great recipe! I'm planning on making it at a Valentine's Day brunch I'm hosting in February. Do you have an olive oil you can recommend? I've never heard of one that's "fruity!" :)
Great question! Actually most good quality olive oil has some fruitiness to it. They also tend to have a lovely greenish tinge. If you live near a Williams Sonoma - or often other cooking stores too - they usually let you taste a whole line up and you can compare. But, overall, I'd say you don't have to worry too much about finding the very finest olive oil for these buns, just don't use low quality olive oil.
Finally -- an eggless sticky bun! Thank you so much for this recipe. my 1 year old is allergic to eggs, so I am always on the look out for eggless breakfast dishes. I also have a question about measuring flour. Would you happen to know how many ounces are in Chang's cup of flour? 5oz per cup seems to be a more common conversion, but I noticed that many bread people, like Reinhardt use a 4.5oz per cup conversion. I find that I get much more consistent results when weighing flour, so I thought I'd ask.
Hi Helen, if you make them I hope you like them! I think you won't find you miss the egg at all! With regards to flour weights, I don't know what weight the cups should be (as I said in response to another comment, I haven't switched over yet - I'm a slow adopter, even though I know I ought!). But, the thing with bread baking is, a lot of it is by feel, and flour quantity can be affected a lot even by the moisture in the air. So, I would start with the 4.5 oz per cup, and if the dough seems way too sticky, keep adding more flour until it comes together into a silky dough as it's kneaded. But, it should still be very slightly tacky - one of the biggest mistakes people make in bread baking (at least according to my friend Bea Ojakangas who is an amazing baker) is making their dough too dry.
Oh My these look amazing ....definitly making for christmas morning
Sorry I missed your comment! We've been traveling. I hope you enjoyed them!
WOW! A-Amazing! Just had them today:)! Was home all day today and saw this recipe a bit ago and been thinking about making them. So today I took the plunge and they were amazing!!! Very sweet and the flavors blended so well together!! The method is a bit similar to Swedish Kanelbulle (Cinnamon Buns) so be on the lookout because I will upload that recipe up soon and those are delish too!
I really loved the way the filling sort of caramelized! Oh and for those who don't have access to buttermilk like those of us in Sweden please use natural yoghurt or sour cream for the topping! It worked out perfectly for me! Goodness I wish we had a thing to upload pics of the recipes we tried and how they turned out (Food for thought Food52;)!
That's fabulous! So glad you enjoyed them. They are a bit similar to Kanelbulle, certainly, and just as nice for coffee time! Sour cream definitely is a great substitute for buttermilk in the topping. You could also use kefir (do you call it that in Swedish? In Norway we call it either kefir or kulturmelk) which is similar to buttermilk, but I kind of bet sour cream would be even better.
I would think so. I often use Greek yogurt in place of sour cream (though not the non-fat kind, which has a bit too sharp an aftertaste for me).
Can I make these ahead and freeze them? Just trying to plan ahead for the Xmas morning crowds!
You definitely ought to be able to! You just freeze the rolled buns after their second rise, but before you bake them. Put them into the refrigerator the afternoon of the day before (covered loosely with plastic) and let them thaw in there overnight (they'll rise a bit too). Then, in the morning, bring them closer to room temp while the oven preheats, then bake adding about 5 or so extra minutes to the baking time.
5nSpice .. we've gone a bit scale crazy lately and are always doing the conversion of cups to grams because we just don't get the eyeballing right doing cups alone. You always have such wonderful recipes, would you add the grams conversion to your recipes?
Hi Dan! I suppose this will expose me as the baking dilletante I actually am, but I still don't generally bake with a scale. I only just got one very recently and am growing accustomed to it. But, I still tend to think and experiment in cup quantities, if you know what I mean, even though the scale is sooo much more accurate. However, as I get used to it, I will try to include gram conversions, and go back and add gram conversions to my already existing recipes as much as is feasible with the time I have. Thanks for the great suggestion.
Thank you Midge! I hope you enjoy them if you give them a try!
Thanks Panfusine! I hope you make them for them! :)
Wow! These sound amazing, fiveandspice. I love the flavors you have here, and the journey of how you decided to use them.
Thanks gingerroot! They came out really nicely! Especially after such a wending mental journey to get there - you definitely know how that goes! :)
I love your play on brighter flavors than the traditional ooey gooey (not that there's anything totally wrong with ooey gooey) ones.
Thanks Boulangere! I agree, nothing wrong with ooey gooey, but quite fun to switch up the flavors of your ooey gooey! :) And I have a pretty photo too, but now I can't figure out how to add it, since the recipe is already published. Aiaiai. Technology.
Another beautiful FiveNSpice recipe! Looks like 'tis the season to master the sticky bun ...
'Tis indeed! Thanks aargersi!
I love the addition of the buttermilk in the filling! I considered adding some milk to mine, but decided not to in the end. But buttermilk sounds perfect! And I really like the oil in it too. I made some apple cakes recently for a bake sale that had quite a bit of oil in them, and really liked the flavor and texture. I'm glad you posted this! Happy Thanksgiving!
Thank you CS! I agree, olive oil gives really lovely flavor and texture to sweet baked goods.
terrific except next time I would cut back on the sugar in the filling, especially if making the larger size buns. maybe for e smaller size that intensity might be what you are after. i subbed in half superfine whole wheat and used yogurt for the topping. i found the dough to be very forgiving in terms of rise time. will be making these again. thanks for a great recipe.