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Ingredients
- Almond Orange Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 muscovado sugar (or brown sugar)
- 3/4 cup almond flour (finely ground almond meal)
- 1/2 teaspoon vanilla extract
- zest of 1 orange
- Bun Dough:
- 3 cups all-purpose flour
- 1/2 tablespoon baking powder
- scant 1/8 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup canola oil
- 1 cup buttermilk
- Sweet Orange Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon milk
- 1/2 teaspoon orange zest
- I threw in a little bit of Grand Marnier. Tasty.
Details
Adapted from highaltitudebakes.com
Preparation
Step 1
Preheat your oven to 350 F. Grease a 9-inch round cake pan.
Start with the almond orange filling. Cream the butter and muscovado sugar until light and creamy. Add the ground almonds, orange zest, and vanilla. Beat until blended. Set aside.
For the bun dough, combine the flour, baking powder, baking soda, and salt in a bowl. Add the oil and mix until incorporated (I mixed by hand pretty thoroughly, although mix stays pretty dry). The mixture will be crumbly and dry in some spots. Add the buttermilk and stir until it comes into a ball. Knead the dough a few times until smooth. (This is a tight dough - might let it rest a few minutes first.)Roll out into a 15 x 8 inch rectangle on a lightly floured surface. Spread the almond orange filling over the dough and roll up, starting from one of the long sides, into a cylinder. Make sure the seam is facing down. Cut the roll crosswise into eight 1-1/2 inch slices. Place the buns in the greased cake pan and bake about 20 minutes.
Meanwhile, make the sweet orange glaze. Combine the confectioner’s sugar, orange juice, milk, and orange zest until smooth. You may add more sugar or liquid to adjust it to your liking. When the buns are done, drizzle the glaze over them. Enjoy warm with a cup of coffee, and a view of the mountains.
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