Ingredients
Dough
- 7 grams instant or rapid rise yeast
- 110 grams granulated sugar
- 640 grams bread flour
- 2 tsp cinnamon powder
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1 cup chopped medjool dates
- zest of 2 oranges
- 230 grams milk, warm
- 130 grams sourdough starter discard
- 50 grams unsalted butter, melted and cooled
- 1 egg , at room temperature
Crosses:
- 75 grams white bread flour
- 5 tbsp water
Glaze and topping:
- 2 tbsp honey
- 1 tbsp orange juice
- Crushed pistachios
- Freeze dried strawberries
- orange zest
Instructions
- Mix flour, yeast, sugar, cinnamon, cardamom, and salt in a large bowl. Mix until combined
- In a separate bowl, add butter, milk, egg, sourdough starter dates and orange zest.
- Dust your counter with flour and knead by hand for 10 minutes until a smooth dough ball forms. Dough is kneaded enough when it’s smooth and does not break when stretched.
- Leave dough in the bowl, cover with a wet towel and place in a warm place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is.
- Line a 9 x 13″ tray with parchment paper.
- Punch dough down to deflate.
- Dust work surface with flour, place dough on work surface. Cut into 12 equal pieces.
- Take one piece and shape it into a dough ball.
- Place the ball with the smooth side up on the lined bakingtray. Repeat with remaining dough, lining them up 3 across 4 down.
- Spray a piece of cling wrap lightly with olive oil, then loosely place over the tray.
- Return tray to warm place and leave for about an hour (maybe longer depending on how warm it is) until the dough has risen by about 75% (a little bit less than doubled).
- Preheat your oven to 350° F.
- For the crosses, mix flour and water until a thick, smooth but slightly runny paste forms. Spoon into a small ziplock bag then snip corner.
- Remove the cling wrap and pipe crosses onto the buns.
- Bake in preheated oven (180°C/350°F) for 25-30 minutes, or until the surface is a deep golden brown. Check often, each oven will be different.
- While the buns bake, place honey and orange juice in a bowl, mix to combine.
- Remove buns from oven.
- Using a pastry brush, brush the buns with honey mixture while warm and top with crushed pistachios and crushed freeze dried strawberries and a little more orange zest. Serve warm.
