Sourdough Cardamom Milk Bread Cinnamon Buns with a Burnt Honey & Orange Glaze
Learn how to make this Sourdough Cardamom Milk Bread Cinnamon Buns with a Burnt Honey & Orange Glaze recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
6
Cook In:
35 mins
Prep In:
18 hours
Method:
Bake
Introduction
Sourdough Cardamom Milk Bread Cinnamon Buns with a Burnt Honey & Orange Glaze
By: Sous Chef Myka
Move over, regular cinnamon buns. This light, pull apart cinnamon bread with a tangy glaze is about to become your new go-to. Bookmark this Sourdough Cardamom Milk Bread Cinnamon Buns with a Burnt Honey & Orange Glaze recipe, and thank us later.
-
40 g active sourdough starter
-
190 g whole milk
-
370 g bread flour
-
30 g sugar
-
11 ¾ tbsp butter
-
1 egg
-
1 egg yolk
-
1 ½ tsp ground cardamom
-
50 g mascarpone
-
8 g + ¼ tsp kosher salt
-
¾ c dark brown sugar
-
2 tbsp ground cinnamon
-
1 ½ tsp vanilla extract
-
½ tsp nutmeg
-
1 orange
-
¼ c honey
-
3 tbsp orange juice
-
⅓ c powdered sugar
Sourdough Cardamom Milk Bread Cinnamon Buns with a Burnt Honey & Orange Glaze
Hi Chefs, Myka here 👋
If you’re craving a bakery-worthy dessert that’s airy, buttery, and finger-lickin’ good, then you’re in the right place. These Sourdough Cardamom Milk Bread Cinnamon Buns with a Burnt Honey & Orange Glaze is based off of our Sourdough Milk Bread recipe. Originating from traditional bakeries in Asia, milk bread is made with a levain, a type of sourdough starter, as well as a tangzhong, a paste made from flour and water.
First, you’ll prepare the levain, using sourdough starter, milk, bread flour, and sugar, and you’ll let it rest in a warm spot for 4 hours. Then, you’ll prepare the tangzhong, by adding bread flour and whole milk to a saucepan, whisking for 4 minutes.
After 4 hours, you’ll add bread flour, whole milk, and sugar to the bowl of a stand mixer, along with 1 egg, 1 egg yolk, and cardamom. Then, you’ll add mascarpone, the lavain, and the tangzhong to the mixer as well. Mix until no dry flour remains, cover the bread, and let it autolyse for 30 minutes.
Then, you’ll add kosher salt to the dough, and knead for 10 minutes at medium speed. Slowly add softened butter, and knead for up to 25 minutes more, or until the dough passes the window pane test (where you can stretch it to a thin film without it breaking).
While the mixer runs, prepare the filling by adding softened butter and dark brown sugar to a mixing bowl, along with ground cinnamon, vanilla extract, grated nutmeg, and kosher salt. Cream all of the ingredients together until fluffy and pale in color, and set aside.
After working the dough and rolling it into a rectangle, you’ll spread the filling over it. Then, you’ll fold the dough, cut it into strips, and twist the strips into knots, placing them into a buttered pie dish. Loosely cover, allow them to rise for at least 12 hours, and bake them at 350℉ for about 30 minutes, or until they’re golden brown.
While they cook, you’ll prepare a glaze with honey, butter, vanilla extract, the juice of an orange, powdered sugar,and orange zest. When the bread is done, remove from the oven and top with the glaze.
Happy cooking!
Step by Step Instructions
Step 1
To prepare the levain, in a small bowl, mix 40 grams of active sourdough starter, 40 grams of whole milk, 40 grams of bread flour and 10 grams of sugar. Cover the bowl and let rise in a warm spot for 4 hours.
Step 2
To prepare the tangzhong, in a small saucepan, add 20 grams of bread flour and 100 grams of whole milk. Set on the stove over medium heat and whisk constantly until the mixture thickens significantly, about 4 minutes.
Step 3
Transfer the tangzhong to a small bowl and cover with plastic wrap so it is touching the surface. Allow to cool.
Step 4
Cut 1 ¾ tablespoons of butter into pats and keep out at room temperature to soften.
Step 5
After 4 hours, in the bowl of a stand mixer fitted with a dough hook, add 310 grams of bread flour, 50 grams of whole milk and 20 grams of sugar.
Step 6
To the stand mixer, continue adding 1 large egg, 1 large egg yolk and 1.5 teaspoons of ground cardamom.
Step 7
To the stand mixer, continue adding 50 grams of mascarpone, all of the levain and all of the tangzhong.
Step 8
Mix on medium speed until the dough just comes together and no dry flour remains. Cover and let the bread autolyse for 30 minutes.
Step 9
After 30 minutes, add 8 grams of kosher salt and knead the dough for 10 minutes at medium speed.
Step 10
Slowly add the softened butter and continue kneading at medium speed for 15-25 minutes or until the dough passes the window pane test.
Step 11
While the mixer is running, prepare the filling by adding 8 tablespoons of softened butter and ¾ cup of dark brown sugar to a mixing bowl.
Step 12
Continue adding 2 tablespoons of ground cinnamon, 1 teaspoon of vanilla extract, ½ teaspoon of grated nutmeg and ¼ teaspoon of kosher salt.
Step 13
Using a hand mixer, cream all of the ingredients together until fluffy and pale in color. Set aside.
Step 14
Transfer the dough to a lightly floured work surface and shape into a seamless round, then cover and rest for 10 minutes.
Step 15
Using a rolling pin, roll out the dough into a 24” x 6” rectangle.
Step 16
Spread the filling evenly over the surface of the dough using a rubber spatula.
Step 17
Next, fold the right third of the dough in towards the center, and fold the left third of the dough over that towards the center. Similar to folding a business letter. You will be left with a 8” x 6” rectangle of dough that has 2 layers of filling.
Step 18
Using a sharp knife, bench scraper or pizza cutter, cut the dough into 6 even strips, 6” long.
Step 19
Cover the dough and allow it to rest for 10 minutes.
Step 20
While the dough is resting, butter a 9” ceramic pie dish.
Step 21
Take one strip and twist it several times, gently stretching it as you twist, until it almost triples in length. Grab one end of the twisted strip and loosely wrap the dough around 2 fingers twice. Then loop the rest of the dough perpendicularly around the outside of the dough so that it forms a knot, and tuck the loose end in the center.
Step 22
Transfer the dough to the pie dish and repeat the process with the remaining dough strips.
Step 23
Loosely cover the dough buns with a clean kitchen towel and let rise at room temperature, for at least 12 hours.
Step 24
When you’re ready to bake, preheat your oven to 350℉.
Step 25
Bake the buns for approximately 30 minutes, until golden brown. After 20 minutes, you may need to tent the buns with aluminum foil to prevent burning.
Step 26
While the bread is baking, zest 1 whole orange and then juice it. Set aside.
Step 27
To make the glaze, start by heating ¼ cup of honey in a small saucepan set over medium-high heat. Whisk constantly until the honey starts to turn a deep amber color. Take care not to let the honey burn.
Step 28
When the honey is caramelized, remove from the heat and whisk in 2 tablespoons of butter, ½ teaspoon of vanilla extract and 3 tablespoons of the squeezed orange juice.
Step 29
Slowly whisk in ⅓ cup of powdered sugar that has been sifted and then add the orange zest, mix to combine and set aside.
Step 30
When the bread has finished baking, remove it from the oven and let cool for a few minutes before pouring the glaze over the top of the buns. Serve immediately.
