Equipment
* optional
Ingredients
Enriched Dough
- 240 ml whole milk, warmed to 38°C
- 7 g instant yeast
- 50 g granulated sugar
- 60 g unsalted butter, melted and slightly cooled
- 1 egg, room temperature
- 420 g all-purpose flour
- 4 g salt
- 2 g ground cardamom
Prune and Orange Filling
- 150 g pitted prunes
- 1 orange, zested
- 30 ml orange juice, freshly squeezed
- 60 g unsalted butter, softened to room temperature
- 75 g light brown sugar
- 6 g ground cinnamon
Sweet Orange Syrup
- 50 g granulated sugar
- 60 ml orange juice, freshly squeezed
- 30 ml water
Nutrition (per serving)
Method
In the bowl of a stand mixer, combine the warmed whole milk, instant yeast, granulated sugar, melted butter, and room temperature egg. Whisk briefly to combine.
Add the all-purpose flour, salt, and ground cardamom to the wet ingredients. Mix on low speed using a dough hook until a shaggy dough forms, then increase to medium speed and knead for 8 to 10 minutes until smooth, elastic, and pulling away from the sides of the bowl.
Shape the dough into a ball, place in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
While the dough rises, prepare the filling. In a food processor, combine the pitted prunes, orange zest, 30ml of orange juice, softened butter, brown sugar, and ground cinnamon. Pulse until it forms a thick, spreadable paste.
Punch down the proofed dough. Turn it out onto a lightly floured surface and use a rolling pin to roll it into a 30x45 centimeter rectangle, ensuring an even thickness of about 5 millimeters.
Spread the prune and orange filling evenly over the dough rectangle, leaving a small 1-centimeter border along the top long edge.
Starting from the bottom long edge, roll the dough tightly into a log. Cut the log into 12 equal slices and arrange them cut-side up in a greased 9x13 inch baking pan.
Cover the baking pan loosely with a damp towel and let the buns rise for another 45 minutes until puffy and touching each other.
Preheat the oven to 180°C/350°F. Bake the proofed buns on the center rack for 25 to 28 minutes until deeply golden brown and the internal temperature of the bread reads 88°C/190°F.
During the last 10 minutes of baking, prepare the syrup. In a small saucepan, whisk together the granulated sugar, 60ml of orange juice, and water. Bring to a boil over medium heat, then simmer for 3 minutes until slightly syrupy. Remove from heat.
Immediately after removing the buns from the oven, use a pastry brush to coat them thoroughly with the hot orange syrup. Let the buns cool in the pan for 15 minutes before serving.
Chef's Notes
- For the cleanest cuts without squishing the delicate dough log, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull to slice.
- Soaking the prunes in the orange juice for 10 minutes before blending will yield an even smoother, jammier filling, especially if the prunes are slightly old or dry.
- Brushing the syrup on while the buns are hot right out of the oven is crucial. The steam helps draw the syrup down into the bread, locking in maximum moisture.
- Do not skip the ground cardamom in the dough; it provides an aromatic, slightly floral background note that elevates the citrus and cinnamon profile.
Storage
Refrigerator: 5 days — Store in an airtight container to retain moisture.
Freezer: 2 months — Freeze baked and glazed buns individually wrapped in foil.
Reheating: Microwave for 15-20 seconds or warm in a 150°C oven for 5-8 minutes.
