SWEET & STICKY ORANGE CARDAMOM ROLLS

Dough:

❚ 1 1/2 cups plus 1 tbsp all-purpose flour

❚ 2 tbsp granulated sugar ❚ 1 tsp (1/2 packet) instant yeast

❚ 1/2 tsp kosher salt

❚ 1/4 tsp ground cardamom ❚ 1/4 cup whole milk

❚ 2 tbsp fresh orange juice, strained to remove pulp

❚ 3 tbsp unsalted butter, melted, plus some more for greasing

❚ 1 egg, beaten, room temperature

Filling:

❚ 5 tbsp unsalted butter, room temperature

❚ 1/4 cup granulated sugar

❚ 1/2 tbsp finely grated orange zest (from 1/2 large orange)

❚ 1⁄ tsp (2 pinches) ground

8 cardamom

Glaze:

❚ 1 cup confectioners’ sugar ❚ 1 tbsp unsalted butter, melted

❚ 3/4 tsp finely grated orange zest

❚ 1 1/2 to 2 tbsp fresh orange juice

Equipment:

❚ 12-cup muffin tin ❚ Paper liners ❚ Nonstick cooking spray

1. Make the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, and cardamom. In a medium bowl or large liquid measuring cup, whisk together the milk and orange juice. Microwave until heated to 100 to 115°F (38 to 46°C), about 20 seconds. Add the 3 tablespoons melted butter and the egg to the wet ingredients and whisk to combine. Pour the wet ingredients into the dry ingredients.

2. Fit the hook attachment onto the stand mixer and knead the dough on mediumlow speed until it just comes together, 1 minute. Increase the speed to medium and knead until the dough is smooth and pulls away from the bottom of the bowl, another 4 to 5 minutes. Remove the dough from the bowl and gently shape into a ball. Lightly grease the bottom of the stand mixer bowl with some melted butter and place the dough back in the bowl, flipping the ball of dough to coat it on all sides with the butter. Cover with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, 60 to 75 minutes.

3. Make the filling: In a medium bowl, mash together the butter, sugar, orange zest, and cardamom until well combined.

4. Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick cooking spray.

5. On a floured surface, roll out the dough to 1/8 inch (6 mm) thick, about 12 x 12 inches (30 x 30 cm). Spread the filling evenly over the dough. Roll the dough up as tightly as you can into a 12-inch (30-cm) log. Using a sharp, serrated knife and a light touch (see note), trim about 1/2 inch (13 mm) off of either end and discard. Then slice the dough into 12 pieces, each just shy of an inch thick.

6. Place the rolls in the muffin cups, cover with plastic wrap, and let rise until puffed, 30 minutes.

7. Preheat the oven to 375°F (190°C). Arrange a rack in the centre of the oven.

8. Bake the rolls until light golden brown and the dough is cooked through, 12 to 15 minutes.

9. Make the glaze: In a medium bowl, whisk together the confectioners’ sugar, melted butter, orange zest, and 1 1/2 tablespoons of the orange juice until smooth and pourable, adding more juice as needed, 1 teaspoon at a time, to reach your desired consistency.

10. Remove the rolls from the oven and spoon 1 tablespoon of glaze over each roll while still warm. Let cool for a couple of minutes before serving.

Makes: 12 rolls

Note: When slicing delicate doughs that you don’t want to squish down too much, even better than a serrated knife is to use dental floss! You can loop it around the dough and give it a firm pull, and it slices cleanly. Just make sure you’re using unwaxed and unflavoured floss, though.