November 09, 2020
Mango Cranberry Sauce Breakfast BunsAdapted from Smitten Kitchen
Yield: 12 buns.
Dough:4 large egg yolks1 large whole egg1/4 cup (50 grams) granulated sugar6 tablespoons (85 grams) butter, melted, plus additional to grease pan3/4 cup (175 ml) buttermilkZest 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 counter1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast1 1/4 teaspoons coarse or kosher salt, or more to taste1 teaspoon oil for bowl
Filling:1 1/2 tablespoons (20 grams) butter1 cup (190 grams) packed light brown sugar1 cup (115 grams) MPJ Mango Cranberry Sauce Orange zest leftover from above
Icing:3 1/2 tablespoons (55 ml) orange juice2 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:
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