Cardamom Clementine Breakfast Buns
Clementines are great fruits to use in savoury dishes. They are the result of breeding sweet oranges with Chinese mandarins. They are even healthy to eat per Organic Facts as they contain all the vital nutrients that the body needs such as magnesium, calcium, potassium, and vitamin C. They are also low in calories and rich in fibre.
The fruit is believed to have been discovered in the early 19th century by a monk named Clément Rodier. It has since become popular as a light snack or as an ingredient in various tasty treats such as cardamom clementine breakfast buns.
There are many different recipes for these buns, and they’re clearly a firm favourite of celebrity chefs like Jamie Oliver. Although Oliver is a champion of healthy food, he is also fond of his occasional indulgent treats. Oliver has long been a family favourite chef known for his easy-to-follow recipes, although Entertainment Daily revealed that the British chef might soon retire. Whether Oliver continues to be a professional chef or not, he was nonetheless spot-on in his description of cardamom clementine breakfast buns, which he calls “an indulgent croissant-cinnamon bun hybrid”. These buns are usually associated with the festive season, but can be enjoyed any time of year.
So, without further ado, here is a recipe to make tasty yet healthy cardamom clementine breakfast buns with an apple twist.
Cardamom Clementine Breakfast Buns Recipe
Cardamom Clementine Breakfast Buns
The above recipe is just one of the many ways to make cardamom clementine breakfast buns. If you want to put your own twist to it, then feel free to do so by adding or substituting ingredients as you please. Just remember to share with us your own spin on this tasty treat.
- For the Buns:
- 300 ml whole milk
- 250g unsalted butter, cold
- 450g plain flour
- 150g almond flour
- 50g caster sugar
- 14g dried yeast
- Canola oil
- For the Filling
- 8 Clementines
- Half cup of applesauce
- 1 tablespoon ground cardamom
- 1 tablespoon ground cinnamon
- 100g light brown muscovado sugar
- 90g caster sugar, plus 3 tablespoons
- Half a cup of almonds
- Step 1 Warm the milk, making sure it is not too hot.
- Step 2 Mix in a large bowl flour, almond flour, sugar, and salt. Make a well at the centre and add in the yeast. Then pour the milk over the mixed dried ingredients. Add 1 tsp of applesauce to give the dough a slight fruity flavour, making sure you stir the mixture well. Let the mixture sit for a few minutes. After which, mix quickly to form a dough.
- Step 3 Knead the dough for 3–4 minutes until smooth. Shape the dough into a rough rectangle and wrap it in cling film. Chill for 2 hours.
- Step 4 A few minutes before the 2 hours are up, place the butter between 2 large sheets of greaseproof paper and roll the butter until flattened into a rectangle about 30 × 20 cm in size. Chill in the fridge for 15 minutes.
- Step 5 Roll the dough on a lightly floured surface until you flatten it into a 45 × 20 cm rectangle. Place the butter on one end so that it covers two-thirds of the dough. Fold the other third over the butter and then fold over again. Turn 90 degrees and roll back such that you flatten it again into a 45 × 20 cm rectangle. Repeat the process, then wrap the folded dough in cling film. Chill for 45 minutes.
- Step 6 Mix in another bowl the cardamom, cinnamon, and the rest of the applesauce. Finely grate in the clementine zest and add finely crushed almonds. Mix again and set aside.
- Step 7 Grease a muffin tin with canola oil. Roll the dough into a 50 × 30 cm rectangle and brush it canola oil. Sprinkle over the sugar and roll up tightly. Trim the ends and then cut the dough into 12 pieces.
- Step 8 Place the cut-side up in the tin and cover loosely with oiled cling film. Set at room temperature for 1 hour, or until it has risen by half. Then chill in the fridge for 30 minutes, or overnight.
- Step 9 Preheat the oven to 190°C (375°F). Place the muffin tin on a tray on the middle rack and bake for 30–35 minutes. Rotate halfway until the buns turn golden. If they are browning too much, cover them with foil for the final 10 minutes.
- Step 10 Once done, serve the muffins fresh from the oven. Sprinkle crushed almonds or caster sugar.
The above recipe is just one of the many ways to make cardamom clementine breakfast buns. If you want to put your own twist to it, then feel free to do so by adding or substituting ingredients as you please. Just remember to share with us your own spin on this tasty treat!
Recipe provided by Anderson Williams
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