Orange Ilaichi Buns

    (12)
    45 mins

    These sweet and spicy buns with cardamom and oranges are a special breakfast treat.


    19 people made this

    Ingredients
    Serves: 12 

    • 1 large orange
    • 5 tablespoons honey
    • 1 tablespoon vegetable oil
    • 275g bread flour
    • 100g wholemeal flour
    • 1 teaspoon salt
    • 2 tsp quick yeast
    • 175g soft sugar (dark brown soft sugar preferred)
    • 1 teaspoon ground cardamom
    • 75g dried cranberries

    Directions
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Zest the orange; set zest aside. Peel orange and cut into chunks. Combine zest and fruit in a mixie and purée. Pour orange pulp into bread machine pan.
    2. Add honey, oil, flour, salt and yeast to the orange pulp. Select dough setting, and start the bread machine. Adjust consistency with orange juice or flour as needed to achieve a soft pliable dough.
    3. When dough cycle is complete divide dough into 2 or 3 pieces. Roll out to a thickness of .5cm (1/4 in). Sprinkle with brown sugar, cardamom, and dried cranberries. Roll up dough with goodies inside, and slice 2cm to 4cm thick. Place rolls in a lightly greased baking dish. Allow enough room between the rolls so that they rise properly. Let rise in a warm spot for approximately 1 hour.
    4. Bake in a preheated 190 C for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm.
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    Reviews and Ratings
    Global ratings:
    (12)

    Reviews in English (14)

    by
    12

    As written this recipe just does not work out, it needs extra liquid. I have made these rolls twice now. The first time I followed the recipe exactly, set my bread maker and came back to what looked like breadcrumbs. So I through it out and started again. I used the basic recipe but added ¾ cup of orange juice. This really was what the recipe required, I had used the pulp of a large orange but there was still not enough liquid. I rolled out the dough and spread 1 tablespoon of melted butter over the top, then added the sugar. I used a combination of Cardamom and cinnamon (even using just half the amount of cardamom in the recipe the taste was still quite overpowering), I then finished with raisins in place of the cranberries. Rolled and cut following the recipe. I let rise in the covered oven before storing in the fridge over night. The following morning I removed the rolls from the fridge and left on the counter for 45 minutes to bring to room temperature before baking. I baked for 25 minutes. I did finish off the rolls with the orange cream cheese frosting off this site. Enjoyable rolls, once I had made the changes.  -  10 Apr 2010  (Review from Allrecipes US | Canada)

    by
    12

    I too believe there is too much cardamom in this recipe, but I left countered it with 2 tsp. of cinnamon, and it helped a lot. I also added 2 Tbsp. of brown sugar to the dough as well. Very good alternative to more fattening breakfast breads, and the aroma is fabulous.  -  28 Apr 2007  (Review from Allrecipes US | Canada)

    by
    10

    These would have been great but, yowza - that's a LOT of cardamom. Cardamom is a very strong flavor and 1 teaspoon is just TOO much! I will make these again, but I'm going to use 1/2 the amount.  -  09 Mar 2006  (Review from Allrecipes US | Canada)

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