Cardamom Orange Buns + Mascarpone Icing
Yes, this is a recipe for yeasted dough, but stay with me!
I get it. Yeast is weirdly intimidating for many of us. Some years ago if I encountered a yeasted dough recipe when baking I'd take off the opposite direction, thinking they were too tricky or time-consuming. Then I mastered a forgiving, basic sweet-dough which upgraded my lazy Sunday routine forever. The yeast does all the work. If I'm on my A-game I like to make the dough the day before and proof them one last time in the morning while I'm taking my first cup of coffee. Few things can beat the look on a friend's face when you surprise them with a pile of cinnamon buns fresh out the oven.
When my sister and I were little, weekends were always a fight over who would get to crack open the Pillsbury roll and who would maybe eat more icing than actual cinnamon buns. These are a little update on the Orange Swirl rolls of my memory. Trust me, you got this.
Cardamom Orange Buns + Mascarpone Icing
Dough Ingredients:
1/2 cup whole milk
1/2 cup water
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 large egg yolk, plus 1 egg for brushing
1 Tbs finely grated orange zest
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
Filling Ingredients:
1 Tbs. finely grated orange zest
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon kosher salt
2 Tbs unsalted butter, melted and cooled slightly
Icing Ingredients:
1/2 cup mascarpone
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
Directions:
In a saucepan over low heat, warm the whole milk and water until a thermometer registers 100 degrees F to 110 degrees F. Basically, you want it to be just lukewarm enough to be close to body temperature. Take the saucepan off the heat and spring the yeast over the top with a pinch of the sugar. Set this aside for 5 minutes until the mixture is good and frothy.
To the yeast mixture, whisk in the melted butter, egg yolk, orange zest, and vanilla extract into the yeast until well incorporated. In a large bowl, whisk the flour and kosher salt together. Make a well in the center and pour the yeast mixture into it. Using a wooden spoon, stir together until you get a dough that is sticky but pulls away from the sides of the bowl. You can also use a stand mixer on the paddle attachment for this if you like; I find doing it by hand therapeutic.
Time to knead! Turn the dough out onto a floured surface and shape the dough into a ball. Pressing the ball of dough away from you, use the heel of your hand to pull it back. Each time you do this, turn the dough a little bit clockwise to work the dough evenly. Knead for about 5-6 minutes, until the surface feels elastic and smooth. Place the dough back into the large bowl and cover with plastic wrap. Allow to rest in a warm corner of your kitchen for 1 hour and 15 minutes until it has doubled in volume.
Turn the dough out on the floured surface once more and knead briefly to let out excess air. Roll back into a ball and return the dough to the large bowl and cover again with plastic wrap. Allow the dough to rise in the fridge for at least 4 hours or overnight.
While the dough rises, prepare the filling. In a small mixing bowl, stir together the remaining orange zest, brown sugar, cinnamon, cardamom, and kosher salt.
Line a sheet pan with parchment paper. Roll the dough out on your floured surface in to a large rectangular shape, about 18 inches by 12 inches across. Leaving a half inch border, brush the surface with butter then sprinkle the brown sugar filling in an even layer across the dough. Starting from end closest to you, roll the dough up tightly. You'll have a log of dough about 18" in length. This is how you'll get that nice spiral finish at the end.
Slice the dough into 12 even 1 1/2 inch slices (but if some are a little uneven, I won't tell anybody!). Arrange into any kind of snug configuration you like on the sheet pan. Rows, a concentric circle, all welcome here. Allow these to proof for an hour on the counter at room temperature before baking. They should puff up a decent amount.
Preheat the oven to 350 Degrees Fahrenheit. In a small bowl whisk the remaining egg with 1 Tablespoon of water. Brush the egg wash onto the buns and place in the oven for 25-30 minutes until the buns are golden and the filling is carmelized.
While the buns are baking, make the icing. Beat together the mascarpone and powdered sugar. Drizzle over the buns while still warm and serve immediately.
Serves 12.