Smoked Orange Buns
Ingredients
DOUGH
350g bread flour with a pinch of salt
7g packet of yeast
1 egg
2 tbsp caster sugar
125ml milk
50g softened butter
FILLING
2 smoked oranges
50g light brown sugar
1 tsp ground ginger
½ tsp ground cardamom
50g very soft butter
45g blanched almonds
Method
1. To make the dough add milk, yeast, sugar, egg and butter to a mixing bowl or stand mixer. Gradually add the flour and mix on a low setting using a dough hook and knead until smooth (around 5 minutes). Cover and refrigerate for 2 hours.
2. Cut the oranges in half and smoke until soft (this can be done in advance at the end of a previous cook).
3. Toast the almonds and roughly chop.
4. Make a simple syrup using equal quantities of sugar to water (to make it extra special you could add some Cointreau).
5. Put the whole oranges (including peel), brown sugar, ginger and cardamom
into a blender then blend until it becomes a paste.
6. Roll the dough to make a 20cm x 30cm rectangle, spread the very soft butter over the rectangle using a spatula, top the butter with the orange mixture then sprinkle over the chopped almonds reserving about a tbsp of them.
7. Roll as tightly as possible to produce a long cylinder, cut into six even pieces then place into a lined cake tin cut side down and allow to prove for 45 minutes.
8. Brush the top with a beaten egg and sprinkle with the reserved chopped almonds.
9. Bake indirect with a grill temperature of around 180°C for 18-20 minutes until golden brown.
10. Pour over the simple syrup and enjoy.
More Recipes Ideas from Aston Prideaux
Method
1. To make the dough add milk, yeast, sugar, egg and butter to a mixing bowl or stand mixer. Gradually add the flour and mix on a low setting using a dough hook and knead until smooth (around 5 minutes). Cover and refrigerate for 2 hours.
2. Cut the oranges in half and smoke until soft (this can be done in advance at the end of a previous cook).
3. Toast the almonds and roughly chop.
4. Make a simple syrup using equal quantities of sugar to water (to make it extra special you could add some Cointreau).
5. Put the whole oranges (including peel), brown sugar, ginger and cardamom
into a blender then blend until it becomes a paste.
6. Roll the dough to make a 20cm x 30cm rectangle, spread the very soft butter over the rectangle using a spatula, top the butter with the orange mixture then sprinkle over the chopped almonds reserving about a tbsp of them.
7. Roll as tightly as possible to produce a long cylinder, cut into six even pieces then place into a lined cake tin cut side down and allow to prove for 45 minutes.
8. Brush the top with a beaten egg and sprinkle with the reserved chopped almonds.
9. Bake indirect with a grill temperature of around 180°C for 18-20 minutes until golden brown.
10. Pour over the simple syrup and enjoy.
