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Prep Time: 210 Minutes Cook Time: 0 Minutes |
Ready In: 210 Minutes Servings: 1 |
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You'll need to plan ahead to find or make candied orange peel (see sources at the end of the recipe)—it's worth it. Ingredients:
3/4 cup warm (100° to 110°) whole milk |
4 1/2 teaspoons (2 packages) active dry yeast |
1 large egg plus 2 tbsp. beaten egg |
1/4 cup granulated sugar |
1/4 cup butter, melted and cooled |
3/4 teaspoon salt |
1/2 teaspoon nutmeg, preferably freshly grated |
1/2 teaspoon cinnamon |
finely shredded zest of 1 large orange |
about 3 cups flour |
1/2 cup chopped candied orange peel |
1/4 cup dried currants |
2 teaspoons fresh orange juice |
2 teaspoons fresh meyer lemon juice |
1 cup powdered sugar |
Directions:
1. In a bowl of a stand mixer, combine milk and yeast; let stand until yeast softens, 5 to 10 minutes. Add whole egg, granulated sugar, butter, salt, nutmeg, cinnamon, and orange zest. Beat on medium speed with dough hook until blended.
2. Blend in 2 3/4 cups flour. Beat on medium speed until dough is smooth and stretchy, 10 to 12 minutes. Add just enough flour (about 1/4 cup) so dough is only slightly tacky. Add orange peel and currants, pick up dough, and mix with your hands to distribute fruit. Return dough to bowl, cover, and let rise in a warm place until doubled, about 1 1/4 hours.
3. Punch down dough. With floured hands, shape into 16 smooth rounds. Evenly space rounds in 2 buttered 8- or 9-in. square pans.
4. Cover loosely and let rise in a warm place until doubled and puffy, about 40 minutes. Meanwhile, preheat oven to 400°. Brush buns with beaten egg. Bake until deep golden, 13 to 15 minutes. Let cool in pans at least 30 minutes.
5. In a small bowl, stir together juices and powdered sugar until smooth. Spoon into a small, heavy-gauge plastic bag, snip a hole in a corner, and squeeze icing onto buns to form large Xs.
6. *Buy from gourmet food stores and , get the recipe on , or substitute orange marmalade: Heat 18 oz. thick-cut marmalade until bubbling, strain well, and substitute 1/4 cup of the syrup for the granulated sugar in step 1 and 1/2 cup orange pieces for the candied orange in step 2; add 1/4 cup extra flour in step 3.
7. Note: Nutritional analysis is per bun.
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