As starting recipe for the bun I used this recipe on classic buns, which really have become my favorite bun recipe. As the Christmas twist I have added orange juice and cinnamon into the bun dough. I served these buns for a few selected Christmas guests.
Buns with orange & cinnamon: 16-18 buns
- 650 g wheat flour
- 50 g sugar
- 100 g sunflower/rape seed oil
- 25 g fresh yeast
- 1 egg
- 8 g salt
- ½ teaspoon ground cinnamon
- 2½ dl orange juice
- egg wash for glazing
- Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
- Place the bowl on the stand-alone mixer.
- Start knead the dough at speed 1 for 8 minutes.
- Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
- Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
- Let the entire dough raise for approx. 30-40 minutes under a damp cloth.
- When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 80 g each.
- Place the bun pieces on the baking tray covered with baking parchment.
- Let the bun raise for second time for approx 40 minutes under a tea towel.
- Heat up the fan oven to 200'C.
- Bake the bun at 200'C for 15 minutes, turning the baking trays around after 8 minutes to get an even baking.
- Cold down the buns, before serving them with a nice cup of tea/coffee.
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