开云体育

Instructions

Make the Rolls

1. Warm the?milk?(227 grams/ 1 cup)?to about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the?yeast?(2 ? teaspoons/ 1 package), and a large pinch of the?sugar?and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.?
2. Add the smaller amount of?flour?(480 grams/ 4 cups), the rest of the?sugar?(50 grams/ ? cup),?salt?(1 ? teaspoons),?cinnamon?(1 ? teaspoons),?nutmeg?(? teaspoons),?allspice?(? teaspoons), very soft?butter?(85 grams/ 6 tablespoons),?eggs?(2 large),?orange zest?(1 ? - 2 tablespoons), and?raisins or currants?(225 grams/ 1 ? cups)?to the mixing bowl. Use clean hands to mix together until a sticky dough forms.
3. If kneading by hand,?turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic.?If kneading with a stand mixer,?fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
4. Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for quick rise yeast and 2 hours for active dry yeast.
5. After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces.?I like to use a bench knife to divide the dough and a kitchen scale to ensure even sizes but you can eyeball it if you prefer.
6. To shape the buns, pull down on the sides of the dough creating a seam at the bottom. Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough.
7. Place the shaped buns on a parchment lined sheet pan or in a 9 x 13-inch (23 x 33 cm) baking dish that has been lightly greased. Cover the buns with plastic wrap.
8. Proof the buns for about 45 minutes if using quick rise yeast and about 75 minutes if using active dry yeast.?
9. Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
10. Bake for 15-20 minutes, until golden brown.

Make the glaze*optional

While the buns are baking, make the glaze. The glaze is an optional yet recommended step to give the buns shine and additional flavor.

1. Place the?orange marmalade?(1 tablespoon)?and?water?(2 teaspoons)?into a microwaveable cup. Microwave for 20-30 seconds and stir together until combined. Set aside until the buns are out of the oven.
2. Using a pastry brush, brush the warm buns with the glaze all over.
3. Let the buns cool completely.

Make the icing

1. In a medium mixing bowl, add the?powdered sugar?(180 grams, 1 ? cups)?and the smaller amount listed of?orange juice?(2 tablespoons).
2. Using a rubber spatula, mix together until fully combined. This will be a very thick icing so give the orange juice time to work into the powdered sugar. If it's too thick add a small splash of additional juice. If the icing becomes too thin, add more powdered sugar.
3. Move the icing into a piping bag or plastic sandwich bag. Snip off the tip of the bag about ? - ? inch (0.6 - 1.2 cm) wide.
4. Pipe the icing into a cross shape on the top of each bun. The icing will start to harden the longer they sit out.