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Mexican Orange Sweet Buns - La Gourmandista
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Mexican Orange Sweet Buns

Mexican Orange Sweet Buns

Mickael Thomassin
I used to wait for buns to come out of a bag, either from the bakery or from the grocery store. Now, the wait is longer, but well worth it.
Imprimir/Print/Imprimez Pin
Prep Time 30 minutes
Cook Time 20 minutes
Proofing Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Bread Baking
Cuisine Mexicana
Servings 10 buns
Calories 201 kcal

Utensilios/Equipment/Ustentsiles

  • Scale
  • Small bowl
  • Plastic wrap or kitchen towel (clean and dry)
  • Zester
  • Dough scraper
  • Pastry brush
  • Cake mold

Ingredientes/Ingredients/Ingrédients
 

  • 250 g all-purpose flour
  • 4 g active dry yeast
  • 50 g sugar
  • 60 g butter
  • 1 egg
  • 2 oranges zest
  • 8 g salt
  • 25 g milk
  • 100 g fresh water (approximately)
  • 50 g melted butter for glazing

Preparación/To Prepare/Préparation
 

For the sponge:

  • Mix a couple tablespoons of the flour, the yeast and two or three tablespoons of the water in a small bowl to prepare a thick and sticky dough. Take a little of the already weighted amount of flour and water for this step. Additionally, I like adding a pinch of sugar to promote the yeast's activity.
  • Cover with a dry kitchen towel or a little plastic wrap for about 15 minutes on the counter for the yeast to start being active.

Prepare the dough:

  • This is a bread I learned how to do by hand and carry on doing it like this, at least for now. Therefore, make a volcano on your counter with the flour and inside the crater add the sugar, milk, egg, and sponge.
  • Use your dough scraper to add little by little dry flour into the crater. If necessary, add a little of the water you have available. However, you may not need any at all. Whenever the dough is fully hydrated, add the butter and carry on kneading to incorporate it into the dough.
  • Add then the orange zest and salt, and continue kneading for about 10 minutes.
  • Knead until your dough is elastic, yet not sticky.
  • Verify how elastic the dough is. You will see it will stretch and will almost be see-through.
  • Portion in balls of 50 grams and let it proof for 2 hours in the refrigerator. Don't forget to cover it with plastic wrap or with your kitchen towel.
  • Take out of the fridge and let it come to temperature for about 30 to 45 minutes. Glaze with the melted butter.
  • Bake for approximately 20 minutes at 180 °C or 350 °F.
  • Unmold and let it cool down on a rack.

Notas/Notes

Preheated oven at 180 °C or 350 °F.
Prepare this bread by hand. This will allow you to feel humidity and see how elastic it is and determine if it needs more hydration or kneading, and deciding when it's ready.