Mango Cranberry Sauce Breakfast Buns

November 09, 2020

Mango Cranberry Sauce Breakfast Buns

Mango Cranberry Sauce Breakfast Buns
Adapted from Smitten Kitchen

Yield: 12 buns. 

4 large egg yolks
1 large whole egg
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted, plus additional to grease pan
3/4 cup (175 ml) buttermilk
Zest of 1 orange, finely grated (to be used in dough and filling, below)
3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl

1 1/2 tablespoons (20 grams) butter
1 cup (190 grams) packed light brown sugar
1 cup (115 grams) MPJ Mango Cranberry Sauce Orange zest leftover from above

3 1/2 tablespoons (55 ml) orange juice
2 cups (240 grams) powdered sugar

Make the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling). Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

Prepare the Filling: Melt the butter and set it aside. 

Assemble the Buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long. (It’s okay if it goes longer/thinner.) Brush the dough with the melted butter. Sprinkle it with the brown sugar. Spoon on the Monkeypod Jam, Mango Cranberry Sauce and spread with a rubber spatula, then the remaining orange zest.

Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 30 minutes.

Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the orange juice and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.

Notes via Smitten Kitchen:

  • Instant yeast is also sold as Bread Machine or Rapid Rise yeast.
  • If you don’t have buttermilk, here are some alternatives. A half-half combination of everyones favorite breakfast nightmare, milk and orange juice, should also do the trick.
  • So many egg yolks! Theoretically, one you replace every two yolks with whole medium or large eggs, however, the dough will not be as rich. Hate using up egg whites? Here are some ideas, plus one more: these days, if I’m breading/frying/crusting something, I whisk an egg white with a teaspoon of water to use as the dip instead of a whole egg. It makes things even crunchier. See also: Zucchini Parmesan Crisps, Granola-Crusted Nuts, Sweet and Spicy Candied Nuts.
  • Prefer cream cheese frosting on your buns? Cream cheese icing made with 1/4 cup (2 1/2 ounces) softened cream cheese + 3 tablespoons milk + 1 1/2 cups powdered sugar.

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