Blood Orange Cardamom Bun

Think orange sticky bun combined with a Swedish cardamom bun, but make it giant and top it with a blood orange glaze, this Blood Orange Cardamom Bun is the perfect addition to weekend brunch.

Can this be made in advance?

Yes! You can make it all in one day or make it across two. While I do recommend baking it the day you plan to serve it, it can be baked the day before. If you have some foresight but limited time each day, I recommend making the dough the night before and placing it in a greased and covered bowl in the fridge overnight. Or you can assemble the whole thing, place it in the lined cast iron pan, cover it and place that in the fridge overnight. Then the next day, you either assemble or just bake and glaze it!

What can I use instead of a cast iron pan?

If you don’t have a cast iron pan, you can also use a 10″ springform or metal cake pan!

Is ground or whole cardamom better?

Whole cardamom seeds that you grind will give you a stronger and fresher flavor so I recommend using about 3/4 as much if you choose to use them. I tend to go with ground cardamom because the pods can be difficult to grind down fully if not using an electric grinder.

How do I know when the dough is finished kneading?

This dough should pass the window pane test which means that when a golf ball sized piece is torn off, you should be able to stretch it gently until light passes through but without it tearing. I usually check it once all of the butter has been fully kneaded into the dough.

What can I use instead of Orange marmalade?

If you don’t like orange marmalade (please try it in here because it really makes it so delicious) you can leave it out. I have tested it both ways and both are delicious, I just love the extra flavor and moisture that it adds. I would not recommend swapping it with another jam as they tend to have too much moisture and will cause the twist not to bake fully.

You may also like…

• Blackberry Poppyseed Twist
• Cinnamon Roll Wreath
• Chocolate Cinnamon Roll

Tips for making an Orange Cardamom Bun

• When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned. This will happen twice while kneading the dough, once before the butter is added and once after. This method allows the dough to form enough strength to hold it’s shape and retain the filling.
• If you don’t like orange marmalade (please try it in here because it really makes it so delicious) you can leave it out. I have tested it both ways and both are delicious, I just love the extra flavor and moisture that it adds. I would not recommend swapping it with another jam as they tend to have too much moisture and will cause the twist not to bake fully.
• For the filling, mascarpone is easiest to work with if it’s at room temperature but if you forget to set it out, simply microwave it in 5-10 second intervals until soft and spreadable.
• When rolling out the dough, try to make it as rectangular as possible. This will help when it comes shaping and cutting the twist. I use a bench scraper to keep reshaping into a rectangle as I roll it because it can be tricky to reshape at the end.
• It can get a little messy once you start to assemble the roll so I recommend having your pan lined with parchment, ready to go.
• Don’t underbake this one, it should get nice and golden brown on top.

Ingredients

• Sugar: This recipe uses granulated sugar in the dough and in the filling.
• Blood Oranges: The zest of the oranges is used in the dough and the filling and the juice is used for the glaze. You can always substitute regular navel oranges but the glaze color won’t be as vibrant.
• Cardamom: Ground cardamom adds warmth and flavor to the dough and filling. You can grind your own or buy it ground.
• All Purpose Flour: Any all purpose flour will work for this! I have not yet tried any other flours with this recipe. I use King Arthur all purpose flour.
• Yeast: In this recipe, instant yeast is used. However, if you are using active dry, simply whisk it in with the warm milk and let it sit for 10 minutes first and then add in the remaining ingredients.
• Salt: Gine sea salt is used to balance out the sweetness and enhance the flavors.
• Milk: The dough use milk as the liquid in the dough; however, it will also work with non-dairy milks such as almond milk.
• Eggs: I use standard large eggs from the store. There are two whole eggs in the dough.
• Vanilla: Vanilla extract enhances the flavors of the dough and the filling.
• Butter: The butter adds moisture to the dough as well as makes a richer glaze! I recommend Kerrygold unsalted butter for this.
• Mascarpone: I love using mascarpone instead of butter for the filling of this bun because it adds a beautiful soft and fluffy texture. If needed you can swap it for cream cheese but the flavor and texture will differ slightly.
• Powdered sugar: Powdered sugar is the base of most glazes. If yours is very clumped together I recommend sifting if before making the icing.

How to make a Blood Orange Cardamom Bun

Yeasted Dough

• In the bowl of a stand mixer add in the sugar, zest of one orange, and cardamom. Rub the zest and cardamom into the sugar with your fingers until the sugar starts to clump from the oils and turns a light orange.
• Then whisk in the flour and yeast.
• Sprinkle in the salt. Then add in the warm milk, two eggs, and vanilla extract.
• Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
• Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.
• Shape the dough into a ball and place in a lightly greased bowl that is at least twice the size of the dough.
• Cover the bowl with plastic wrap or a towel and place somewhere warm to rise for 1 hour. The dough should double in size.

Mascarpone Filling

• In a medium bowl, combine the mascarpone, sugar, orange zest, vanilla extract, salt, and cardamom. Stir together and set aside.

Shape the Bun

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Line a large (I think mine is 11″ or 12″ in diameter) cast iron pan, or a 10″ or 12″ metal cake pan, with parchment paper.
• Once the dough has doubled in size, briefly knead it to knock the air out. Roll it out on a lightly floured surface to 30 cm x 60 cm. Try to keep the dough as rectangular as possible while rolling it out and use flour as needed to keep the dough from sticking.
• Spread the mascarpone filling over the surface of the dough leaving a small 1/2″ border on all edges except one long side.
• Dollop the orange marmalade over the top and use a fork to pull it apart/spread it apart over the filling. It will mix in with the mascarpone, that’s ok!
• Roll the dough up, starting with the long side where no border was left. Be careful to keep the roll tight but don’t squeeze out the filling.
• Once fully rolled, place it seam side down, and use a long sharp knife to cut it in half lengthwise.
• Twist the two halves together with the filling face up. Start by crossing the two over each other in the middle to make an X shape, then twist together towards both ends. Pinch the ends together so that you have one long twist.
• Starting with one end, roll the twist up into a giant cinnamon roll/snail shape. Tuck the starting end and the final end under the roll (at the center and edge respectively).
• Carefully lift and place it in the lined cast iron pan.
• Set aside for at least 45 minutes to proof while the oven preheats. It should become twice the size and puffy!

Bake

• Once the oven is heated up, place the pan onto the center rack in the oven. Set a timer for 30 minutes.
• After 30 minutes have passed, rotate the pan 180 degrees and bake for another 15-20 minutes until golden brown.
• Once baked, remove from the oven and place on a wire rack to cool slightly.
• While it cools, make the glaze.

Blood Orange Glaze

• Squeeze the juice of two blood oranges into a small pot, bring to a simmer over medium heat and cook down for 5-10 minutes. It should reduce to about 2/3 as much juice.
• In a medium bowl, add in the block of butter. Pour the hot, reduced juice over the butter and whisk to combine.
• Pour in the powdered sugar and whisk to combine.
• If it is too thin, add more powdered sugar.
• Drizzle/pour the icing over the bun, then use the back of a spoon to spread it out.

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