Orange Marmalade Buns

Recipe correction from my cookbook Modern Vegan Baking!

Orange Marmalade Buns on page 38 is one of many errors throughout the entire book
Below is the corrected recipe so please replace the one in the book with the updated corrections

WHAT WAS WRONG IN THE COOKBOOK?

I’ve replaced some ingredients and also added some new ones
For an Orange Marmalade Buns Recipe that actually works and tastes great!

• Flour  increased from 4 cups to 5 cups
• Applesauce  omitted altogether
• Oil replaced with softened vegan butter
• Cinnamon replaced with Cardamom *optional
• Added Shelf Stable Cream Cheese Icing *optional
• Sugar Free Orange Marmalade instead of full sugar jam *optional to use regular jam your choice

Notes for Success

As with any bread and yeast dough recipe the amount of flour being used will vary based on a few variables

Often times in humid climates you will need much less flour than places that have drier and cooler temperatures
It is important to get a feel for making dough to determine if you will need to add more or not.

Be sure to weigh your ingredients especially the flour as this will be the main reason for a recipe to turn out less than desired!
A Heavy hand when scooping flour in a cups measure will almost always result in way more flour than intended causing a tough dough!

Bake the buns the next morning

Simply stop at step 15 in the instructions below after you have formed the buns and then placed them into the 9 x 13 greased pan.
Cover with plastic wrap and refrigerate overnight.
The buns will not have risen too much in the refrigerator so you will have to take them out and bring them back to room temperature and give them their second rise.
This could take an hour or longer depending on your room conditions
Once they have fully risen to fluffy *see video* preheat the oven to 350°F and pick up at the step below for baking

Watch my YouTube Video explaining the terrible experience I had writing my first ever published book
And why there are so many errors! I am absolutely gutted about it!

For a visual of how to make buns similar to these click here for Pumpkin Buns

Orange Marmalade Buns

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Inactive Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Servings 12

Ingredients

  

1x2x3x

For the Dough

• 3 teaspoons Instant Dry Active Yeast
• 1 cup Unsweetened Plant Milk 237ml
• ½ cup Fresh Squeezed Orange Juice 118ml
• 1 Tbs Orange Zest
• 8 Tbs Softened Vegan Butter 113g
• ½ cup Sugar 100g
• 1 teaspoon Cardamom
• 1 teaspoon Salt
• 5 cups All Purpose Flour 625g

For the Filling

• 1 Jar Your Favorite Orange Marmalade 10 ounce

For the Icing

• ½ Recipe Shelf Stable Cream Cheese Icing

Instructions

 

• In the work bowl of your stand mixer combine the flour, salt, yeast, cardamom & sugar *If using regular dry active yeast you will sprinkle it over the warm liquid from the recipe first to activate & prove
• Measure the plant milk then add the orange juice & orange zest then add all the liquid to the dry ingredients in the bowl
• Mix on low to medium speed until the dough starts to come together into a shaggy mass
• The dough should come together & start to pull away from the sides of the bowl into a neat smooth ball ~You may have to add a tablespoon or two more flour if the conditions in your area are particularly humid
• Mix for 3 minutes on medium speed then add the softened vegan butter a couple tablespoons at a time until it is all incorporated while mixing on low for 3 more minutes.
• Turn the dough out into a lightly oiled bowl, cover & rise for 45 minutes to 1 hour.
• Once the dough has risen gently pull from one side of the dough & stretch it upwards to strengthen the gluten
• Do this all the way around the sides of the bowl - about 4 pulls total folding the stretched dough on top of itself.
• Next turn the dough out onto a lightly floured surface and let it rest for about 5 minutes
• Now roll it out to 10" X 15" approximately & spread the orange marmalade over the dough
• Roll up jelly roll style along the long edge then pinch the seams to close
• Cut into 8 or 12 portions & place each bun into a lightly greased BUT NO PARCHMENT PAPER 9" x 13" pan
• Cover & let rest in a warm spot for another 45 minutes or until they are fluffy & puffy & risen to almost double
• Preheat the oven to 350°F & bake for 30-40 minutes or until golden browned
• If you are using the Cream Cheese Icing recipe be sure to prepare that according to the recipe on that page while the buns are baking

  Cool the buns to warm before spreading with the icing

Notes

Be sure to read all the notes for success above the recipe before beginning 

Storage As will all yeast recipes these Orange Buns are best served the day they are baked but they will last for up to 3 days at room temperature wrapped to prevent drying/staling 

Tried this recipe?Let us know how it was!