Orange / Ginger Buns
A recipe for tasty buns with tasty flavour combinations as a topping. I kept the shape of the bun simple but if you want a nicer presentation you can braid the bread or make wreaths.
If you make the dough in the evening, you can also put the baking tray with buns in the refrigerator, you will make a cold rise. The other morning take the buns out of the fridge and let them warm up for half an hour. Then bake and you have a nice hot breakfast bun.
If you make the dough in the evening, you can also put the baking tray with buns in the refrigerator, you will make a cold rise. The other morning take the buns out of the fridge and let them warm up for half an hour. Then bake and you have a nice hot breakfast bun.
Supplies
450 g wheat flour
9 g instant yeast
25 g granulated sugar
30 ml lukewarm water
6 g of salt
65 g unsalted butter
230 ml water / orange juice
Ginger in syrup
2 oranges
Marmalade
Egg
Toppings of your choice
Some bowls
Teaspoon
Kitchen scale
Measuring cup
Baking tray
Baking paper
Two tea towels
9 g instant yeast
25 g granulated sugar
30 ml lukewarm water
6 g of salt
65 g unsalted butter
230 ml water / orange juice
Ginger in syrup
2 oranges
Marmalade
Egg
Toppings of your choice
Some bowls
Teaspoon
Kitchen scale
Measuring cup
Baking tray
Baking paper
Two tea towels
Making the Dough
Squeeze the oranges and make up to 230 ml of juice with water.
Put the yeast and a teaspoon sugar in a bowl and add a little bit of lukewarm water (30 ml). Let the yeast sit until it starts to foam.
Place the flour in a deep bowl. Make a well in the centre. Add the salt along the edge. Add the remaining sugar and the yeast mixture to the well. Stir some flour over the yeast mixture and then add the butter and orange juice (If you want a more pronounced orange flavour, use also some grated orange peel). Knead all ingredients together for about 10 to 15 minutes into a smooth dough. The dough is good if it pulls a fleece. Cover with a wet tea towel and let the dough rise for an hour in a warm and draft-free place.
Squeeze the air out of the dough after an hour and let rise for another 20 minutes.
Put the dough on a greased workplace and divide into 8 portions (or more if you want smaller rolls). Flatten the portions one by one in a rectangle of about 15x5 cm. Place a line of marmalade in the centre and a line of ginger on top of the marmalade. Fold the dough over the marmalade / ginger line and close the ends well. Roll up the strand to a bun. Place the bun on a baking tray lined with baking paper. Repeat this step again until all rolls are done. Let rise for an other 20 minutes, meanwhile preheat the oven to 220° Celsius.
Beat the egg and gently brush the buns with egg.
Put the yeast and a teaspoon sugar in a bowl and add a little bit of lukewarm water (30 ml). Let the yeast sit until it starts to foam.
Place the flour in a deep bowl. Make a well in the centre. Add the salt along the edge. Add the remaining sugar and the yeast mixture to the well. Stir some flour over the yeast mixture and then add the butter and orange juice (If you want a more pronounced orange flavour, use also some grated orange peel). Knead all ingredients together for about 10 to 15 minutes into a smooth dough. The dough is good if it pulls a fleece. Cover with a wet tea towel and let the dough rise for an hour in a warm and draft-free place.
Squeeze the air out of the dough after an hour and let rise for another 20 minutes.
Put the dough on a greased workplace and divide into 8 portions (or more if you want smaller rolls). Flatten the portions one by one in a rectangle of about 15x5 cm. Place a line of marmalade in the centre and a line of ginger on top of the marmalade. Fold the dough over the marmalade / ginger line and close the ends well. Roll up the strand to a bun. Place the bun on a baking tray lined with baking paper. Repeat this step again until all rolls are done. Let rise for an other 20 minutes, meanwhile preheat the oven to 220° Celsius.
Beat the egg and gently brush the buns with egg.
Baking the Buns
Place the buns in the centre of the preheated oven at 200 ℃ for about 15 to 20 minutes. They are ready when they sound hollow when knock on it with a wooden spoon.
Take the buns out of the oven as soon as they are ready.
Cover the buns immediately with a tea towel. That way they stay nice and soft.
Eat them with or without a topping. Fried bacon or blue cheese are very tasty for a savoury topping. For sweet toppings, Nutella or Dulce de Leche are tasty. Or keep it more plain and use only real butter.
Bon appetite!
Take the buns out of the oven as soon as they are ready.
Cover the buns immediately with a tea towel. That way they stay nice and soft.
Eat them with or without a topping. Fried bacon or blue cheese are very tasty for a savoury topping. For sweet toppings, Nutella or Dulce de Leche are tasty. Or keep it more plain and use only real butter.
Bon appetite!