Orange buns

Category: Yeast bread
Orange buns

Ingredients

What you need (8 buns in a mold with a diameter of 23 cm):
For the test:
Flour 2 glasses
Water
(or milk)
3/4 cup
Salt, finely grated orange peel
(dried is better)
1/2 tsp
Sugar 2 tbsp. l.
Butter
(vegetable can be used)
2 tbsp. l.
Dry yeast 1 tsp
Fine grated orange peel
(dried is better)
1/2 tbsp. l.
Powdered milk
(if milk is used, can be excluded)
1.5 tbsp. l.
Glaze: (can be trimmed, see below)
Sugar 1/2 cup
Softened butter 6-8 st. l.
~ 1/2 glass
(80-110g)
Fine grated orange peel 1.5 tbsp. l.

Cooking method

  • Here is the recipe, my comments and suggestions will be below.
  • Knead the dough in a bread maker. Place the finished dough on a lightly floured table and divide into 16 pieces. Form a bun from each piece. Grease each bun obtained generously with softened butter and roll in orange sugar.
  • To bake these buns we need 2 round tins with a diameter of 9 "/ 23 cm. Oil the tins. Place 8 buns in each pan, cover with cling film and allow to stand for an hour or until doubled.
  • Bake the buns in the preheated oven to 350F / 177C for 25-30 minutes or until golden brown. Cool slightly.
  • I slightly adjusted the recipe based on family dietary requirements: I used rapeseed oil and regular milk in the dough, I threw more ground dried zest to my taste. In addition, I replaced a little flour with whole grain (not enough), next time I will throw 1/3 of whole grain. I also added a little ground cardamom and dried cranberries.
  • I didn't quite understand whether it was necessary to coat and roll in sugar the whole buns. I did this procedure only with the top of the buns, so there is quite a lot of butter and sugar left... If you sprinkle only the top, the rate of butter and sugar can be reduced to 1/4. I also used dried zest here. After the oven, she covered the buns with a towel.

Note

I borrowed this recipe from the forum of the "Gastronom" magazine, where he, in turn, migrated from another site. The original source is unknown, but the buns are amazing.
The scent is unmatched, taste better. I agree with the author of the post that 16 pieces had to be done at once. Only there is a danger that if you do 16 right away, then the three of us (my husband and I and the cat) will gobble up all 16 and won't notice! The photo will be in the gallery

Bon Appetit!

Photo drying

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Orange buns

Zubastik
Olga, and what capacity glass? regular faceted, thin? 200gr.? 250gr.? From a bread machine?
Olga Mikhailyuk
I apologize! From delight the brains were completely beaten off. The recipe was not specified, so I used a standard American cup (recipes are most often from here) with a volume 240 ml.
Zubastik
Olga, Thank you! I will think about buns today
Olga Mikhailyuk
To your health! I am sure she will like it. I've been trying to figure out orange pastries for a long time. Today I realized that it's all about the dried zest. Make buns at once 16. They fly away only this way
Tashenka
I will contribute to this topic, because I bake such buns regularly. In my environment it is customary to call them "Natasha's oranges" (and I do not resist!)
I will not go into the proportion (to be honest, I don’t remember by heart, but it seems that everything is the same). I use only fresh zest both in the dough and in the sprinkling. There is really a lot of oil for coating, but I put the leftovers in the freezer until the next buns. I coat it with almost melted (i.e.That is, melted and slightly frozen, but so that you can dip the brush) with oil, with a silicone brush, each ball FULLY (hands still immediately become oily, that is, the process is facilitated). After that, I roll each ball in sugar with zest (I roll it heartily, because the more it sticks, the tastier it will be, so there is only enough sprinkling, it is better to do it with a little plus).
Then, as usual: proofing, baking ... I bake in silicone, round molds, which facilitates the process of removing and washing.
The idea of ​​a full coating-sprinkling of the buns is that during baking a lot of orange caramel is formed, which permeates the buns. Therefore, it is tastier to eat them hot or warm (although people begin to purr from cold people).
If you haven't tried it yet, be sure to try it. You will not regret. Moreover, your beloved assistant will knead the dough!
Olga Mikhailyuk
TashenkaThanks for your valuable contribution. Tashenka's oranges - it's great! I run to do the second round. I'll try to roll it whole, there is only a question: does the sugar burn below? It embarrassed me, so I smeared and sprinkled only "tops".
I will have to try something with fresh zest - I do not like it very "herbal" taste, to be honest I managed to avoid it with dried and increase the amount of zest to taste. But these are my "troubles"
Tashenka
I remove only the yellow part of the crust with a zest grater. Therefore, apart from the orange flavor, nothing.
I bake in silicone molds, and an oven with a "fan" ... Maybe that's why nothing burns. But yummy !!!!! 16 pieces will not be enough ... Often, while the first batch is baking, the bread maker kneads the second.
Olga Mikhailyuk
Tashenka, Thanks for clarifying. I also have a small oven with a fan, exactly for one such round shape. I bake in glass. Yesterday I rolled the buns completely, nothing was burnt, and for the caramel there were "heavy and bloody battles"
Tashenka
I hope there were no casualties ?!
I am very glad that everything worked out. For every family holiday my parents ask for such "oranges" instead of a cake. I believe that they will take their rightful place on your table.
CityMirage
Business yesterday, these buns are awful!
Getting them out of shape is something. They are like living. The touch is just a miracle!

I recounted the recipe in grams, here's what I got for flour and water (adjustments are welcome):
Water: 180 gr
Flour: 280 gr.

With the glaze, I got a "bobble": I immediately mixed the butter with sugar and zest, it turned out to be a paste, with which I coated everything. But in my opinion it's even more convenient

P.S. Buns are good cold, but freshly baked - unusually tender

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Orange buns
Rustic stove
Quote: Olga Mikhailyuk

What you need (8 buns in a mold with a diameter of 23 cm):

Olga,
is this recipe for 8 buns or 16? I made 8 (they fit into a 30cm round shape), the size of such medium-sized oranges.
Or is it better to make small 16 pieces?
With icing - I have a lot of sugar left, although I rolled the rolls in sugar very diligently))
but generally very tasty !!!

Quote: CityMirage

With the glaze, I got a "bobble": I immediately mixed the butter with sugar and zest, it turned out to be a paste, with which I coated everything. But in my opinion it's even more convenient
I think this is not a bobble, but a very correct decision, next time I will do so too) otherwise the sugar that did not melt on the teeth crunched (though this did not affect the speed of eating))
skazka
Yesterday I did everything according to your recipe. BUT nothing special happened to me. I put the zest fresh, everything in accordance with the recipe. I did not notice a particular aroma. No, of course they smell like orange, but just a little. I'll put more zest next time. And according to this recipe, the dough turned out to be liquid, well, not quite, so that it was completely liquid, but the bun was soft. Well, I think it's probably necessary, it's not bread, but buns. And she didn't do anything. And when I put it on a baking sheet, I greased it. They just turned out like pancakes. In the next. just add a little flour.
And I was still in doubt, should the buns be coated with butter and sugar before or after they are put in the oven? I smeared before, as it was written. The sugar melted and they stuck ... maybe I misunderstood something. Please enlighten.
The buns are really tasty, I want to repeat without making such mistakes in the trail. time.
Tashenka
Since in our house these same buns go to "URA", then I bake them quite often.
1. The consistency of the dough depends on the flour. Sometimes the specified amount is enough, and sometimes you have to add it to achieve a good kolobok. I will only say that it should not be liquid. The gingerbread man should be slightly softer than for bread, but not runny. And the buns should rise when standing, and not blur.
2. You can add more zest to the dough, but then follow the dough (see above).
3. Balls of dough may not even be coated, but "bathed" in oil, and then roll in sprinkles. Only then does the sprinkling become wetter and you have to use your fingers to help distribute it evenly over the buns. But even if you do not help, the "clumpiness" on the buns will not spoil them.
4. I bake in silicone molds, so ... And if the oven is in a regular one, then it is better to cover with baking paper and take them out almost hot (even fingers burn slightly).
Anna66
Cooking orange buns today. It turned out very tasty. Thank you very much for the recipe.

Orange buns.jpg
Orange buns
skazka
Thank you Tasha for the advice. And silicone molds are for cupcakes or what? (in fact there are different types)
Tashenka
I have Taper forms. I use the "Princess" baking dish for baking, it is round. I put 7 large balls there, which then stick together into a flower. And a muffin mold. There are 6 nests there. I make a ball 1/2 of the height of the "nest". In this form, nice buns are obtained, with a convex "cap".
NatalyaN
And I "bathe, roll" a bun in butter right in an open pack, then in sugar with zest. For me, the choice of fresh zest is preferred. Delicious recipe! The buns disappear in an instant.
I'll tell you a story that confirms the deliciousness of these buns.
My husband's parents gathered to visit, visit their grandchildren, and they warned that they literally for an hour, because they had to go home and they already visited the granddaughter of another son, so that I didn't even cook anything, didn't set the table. So they arrived, and at that moment I take out the dough of the bonds of the bread machine and begin to shape the buns. So the mother-in-law not only was left to wait until they (the buns) rise, bake, they stayed to drink tea with them, and even took the rest with them. Thanks for the tip about making 16 pieces at once. But that's not all. Two days later, her second son came to visit us (that is, the brother of her husband, from whom they were traveling to us that day), and when he stepped into the kitchen (you should have seen it), he began to scour the entire kitchen with his eyes and say, then my mother said you made delicious buns .... (as if I should make them every day?). But if the mother-in-law praised ?? !!!!!

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Orange buns
Gasha
Olga Mikhailyuk, I've already baked buns according to your recipe twice ... To say that it is delicious is to say nothing ... It is AWESOME !!! Thank you so much for the recipe ... True, I replaced the water in the recipe with the same amount of the Vigor drink: whey plus orange juice, sold in dairy departments, a similar drink can be bought in Utkonos.
Cubic
A wonderful recipe! I baked not only buns on it, but also (already twice) a roll in HP, for this I rolled the dough into a layer (not thinly) and applied orange-butter glaze on it, like a filling. Then she rolled the edges of the dough on both sides to meet each other, and in KhP, for baking. In general, I crossed Olga Mikhailyuk's orange buns with a poppy curl from Fugaska !!

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Orange buns
Gasha
Cubic, a good idea!!! THANK YOU!!!
Darley
And these are my buns.
Orange buns

Those that are separately I made with boiled condensed milk filling.
drying
Orange buns

Today I did an experiment - I bring it to your court))) These are my orange buns in the oven from the top
drying
And this is on the back side (I have a silicone shape with a flower shape)
Orange buns
drying
And this is my experimental version - in a cartoon - more like a pie than buns turned out
Orange buns
Iriska
Wow! I will make these buns in a silicone mold. And if you also make orange jam in HP, there will generally be mortality
drying
The buns are really wonderful, be sure to try it !!! My husband (who rarely expresses approval about food, and that was delighted), only it is not necessary to bake in the cartoon - after all, these buns are for the oven, no, they turned out to be puffy, they turned out to be multi-tasty, there were just no sugar crumbs - the sugar spread out )))
Larisa 888
Today I also baked these buns. Really delicious. The daughter said that they have one drawback - the caramel gets stuck in the braces.
Ta_pa
So I wanted to bake these wonderful buns! :)
I have a question: can the glaze be made from sunflower oil or will it turn out garbage?
Qween
Ta_pa, it is possible, of course, with vegetable (I think that it will be needed less), but at the end you will get a few different, in taste and smell, buns.
Once you cook with butter, and you will understand what I wrote about.
Ta_pa
Qween, I didn't risk it, so I made butter frosting :) Here are my buns:
Orange buns
As always, the recipe became part of my blog :)

Alexandra
Diet version with whole grain sourdough

Orange buns
Sherik
The buns are just super! Disappeared instantly !!!!!!!!!!!! I also take a note of the recipe!
vergo
But these are mine !!! The first photo is before the ascent.
Second - an hour later - they had already risen.

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Orange buns
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Orange buns
vergo
And this is on a plate !!!
By the way, besides the orange peel, I didn't put anything else.
My husband and I ate together in 10 minutes !!!

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Orange buns
lovegrey
Olga, thank you so much for the recipe. The buns are wonderful, I'm already tired of making them. And my husband constantly asks them, I cook almost every other day, a double portion. Fly away with a bang.
Myshanya
Girls, please tell me how many pieces of oranges you need to take to get the zest for one portion of buns? I want to cook !!! Thanks in advance!!!
Stern
Myshanya , if you intend to use fresh zest, then exactly 0.5 table from one large orange. scrape together the spoons.

And here is the recipe from Summer Residents Long shelf life orange peel .
Myshanya
Stеrn, Summer resident, thanks for the tips and ideas! Let's not let the good go to waste !!!
Olga Mikhailyuk
I haven't been to the forum for a very long time, there were reasons for that. I apologize to everyone whose questions I have not answered.

I am glad that I liked the recipe, the buns are baked. And thanks to everyone for reminding me of this wonderful recipe. It will be necessary to warm the house with fragrant pastries on these chilly autumn days.
Olga Mikhailyuk
Quote: Ta_pa

So I wanted to bake these wonderful buns! :)
I have a question: can the glaze be made from sunflower oil or will it turn out garbage?

Ta-ra, I agree that butter baked goods are very aromatic and much tastier. But our problem is that we have to limit the consumption of butter. In yeast dough, therefore, almost always "without looking" I replace it with rapeseed, but in such glazes, waffles and others I prefer to mix creamy and vegetable, so that "ours and yours". Well, or I just cut back on the amount of butter, and with it, the remorse
Myshanya
Olga Mikhailyuk and other experienced comrades, thanks for the idea and valuable comments. Yesterday I baked these hit buns. Super!!! Flew away !!! I baked 8 buns to bake fresh ones today (I set out to try all the recipes for buns from the site). I put vegetable oil in the dough, and smeared it with butter. Very tasty and aromatic. The only thing is that, it seems, I put a lot of zest (from two oranges in the dough and two more - in the coating), the buns were slightly bitter, but this did not spoil them at all. Next time I'll put this amount of zest on 16 pieces of buns. Thanks again!!!
Orange buns
Svitla
Thank you so much for the delicious buns! Everyone was delighted, and it gave me pleasure to watch how absolutely EVERYONE picked up the fallen sugar crumbs from the table and put them in their mouths, and this despite the fact that there were no hungry people (after a hearty dinner) Here is my report
Orange buns Orange buns

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