Autumn 2022

Orange and Almond Buns

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Serving: Makes 16 buns

Prep Time: 55 minutes, plus proving time

Cook Time: 20 minutes

Two plates of orange and almond buns with two mugs of coffee.


For the buns:

250g whole milk

50g unsalted butter

500g strong bread flour

A pinch of Maldon salt

7g sachet dried yeast

50g caster sugar

Zest of 1 orange

1 Burford Brown egg beaten

25g flaked almonds

25g Swedish Pearl sugar


100g butter, melted

100g caster sugar

75g ground almonds

2 tsp cinnamon

½ tsp almond extract

½ tsp almond extract


  1. Heat milk and butter in a pan until butter is melted. Allow to cool slightly until milk is lukewarm. Put the flour into a large mixing bowl with a pinch of Maldon Salt and mix through then add the yeast, sugar and orange zest and mix again.
  2. Make a well in the middle and add the milk, then mix in with the dough hook. Gradually pour in the beaten egg and continue to knead until you have a smooth dough.
  3. Place into lightly greased bowl and cover with clingfilm to prove for 1 hour (doubled in size).
  4. Make the filling by mixing all the ingredients together to form a paste. Set aside.
  5. After your dough has proved, roll out the dough into a large rectangle (30x 40cm) then spread with the filling. Fold the long side in by a third, and then the other side on top of that, like folding a letter. Roll lightly to press the layers together.
  6. Cut into 16 strips long strips. Take each strip and slightly pull and stretch it so it is longer. Then pinch one end between your thumb and middle finger, then wrap it around once, then back around on top in the other direction and then twisting underneath to seal – you are creating a wrapped knot.
  7. Place onto a lined baking tray and cover loosely with cling film and then allow to prove for 30 mins, until they are puffed up. Heat the oven to 175C.
  8. Brush the buns with some egg wash and sprinkle with flaked almonds and sugar crystals then bake for 18-20 mins until golden. Remove from the oven and allow to cool slightly before serving still warm.
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