Cardamon Orange Sticky Buns

These are slightly overbronzed (burnt is so passé) as I got more than a little distracted looking at pictures of cats. Sorry (but not sorry), even us hipsters are human. Darn.

I know this does take a teensy bit more effort than your normal sloth dish but the combination of spices, rosewater and peel will make you glad they haven’t hit food trend stride yet.

It’s your duty as a hipster to guard this secret.

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There’s been a ton of buckwheat flour lying around so that was chucked in with the spelt but you can replace it with more spelt flour. This recipe basically lends well to substitutions and alterations, because we know you can’t be bothered to follow it properly.

What you’ll need:

Dough:

¾ cup warm milk (or plant based alternative)

½ cup melted coconut oil

1/3 cup maple syrup

7g active dried yeast (2 ¼ teaspoons)

pinch of salt

3 tsp cardamom

2 tsp cinnamon

1 egg (lightly beaten)

1 cup buckwheat flour

2 ½ cups spelt flour

1 tsp vanilla extract

1 tsp rosewater

Filling:

2 tbsp coconut oil (in butter form)

pinch ground cardamom

pinch cinnamon

maple syrup/honey

½ cup peel

Zest of 1 orange

Icing:

½ cup coconut oil (in butter form)

¼ cup honey/maple syrup

Orange zest (optional)

1 tsp rosewater

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Combine the milk, coconut oil, maple syrup and yeast in a bowl, stir to combine and set aside for 5-10 minutes or until it foams and bubbles on the surface. Don’t be discouraged if your mixture looks a little funky. It’ll turn out better than good. Trust me.

Add the salt, cardamom, cinnamon, vanilla and beaten egg. Gradually add the flour, adding as much as needed. (This will vary depending on weather and the yeast you use). Basically you want your dough quite sticky, but not so much that it sticks completely when you touch it. Knead for about 10-12 minutes (by hand because when you can do it yourself what else would you do?) until it takes on a smooth appearance.

Cover the bowl with plastic wrap and set aside somewhere warm to rise until doubled in size, about 2 hours. Chill. Play your uke. Walk your tiny daschund.

Place the dough onto a lightly floured surface and (using a rolling pin), roll it into a large rectangle about ½ cm thick. Cover with coconut oil and honey mixture, then add spices, zest and peel.

Roll your dough rectangle up so you’ve got a log going on. Slice it into 5cm thick rounds, and place, with lots of space around them as they’ll keep growing, in a 30cm baking dish or baking pan. Cover and set aside in a warm place to rise for an hour or so, or until doubled in size.

Preheat the oven to 180C. Bake the rolls until golden, about 20 minutes. While the rolls are baking, make the icing by combining all ingredients.  Allow the rolls to cool slightly before drizzling over the rosewater glaze.

Serve warm. If you can wait, that is. Play some James Vincent McMorrow and relish in your culinary superiority. Bakeries be damned.

 

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