Marzipan Orange Blossom Morning Buns

There’s something undeniably magical about the smell of freshly baked goods wafting through the kitchen, especially when it comes to Marzipan Orange Blossom Morning Buns. I can still remember the first time I made these delightful treats. It was a sunny spring morning, and I decided to surprise my family with a homemade breakfast. As I rolled out the dough and added the fragrant orange blossom water, I knew I was onto something special. The combination of sweet marzipan and floral notes from the orange blossom creates a blissful aroma that fills the air and instantly brightens the mood.

As the buns baked, anticipation filled the kitchen. The golden-brown tops crisped up beautifully, and I couldn’t help but sneak a taste of the warm dough. Each bite was a sweet symphony of flavors, with a hint of cinnamon and a rich buttery texture that melted in my mouth. These Marzipan Orange Blossom Morning Buns have since become a beloved recipe in our family, often enjoyed during special occasions or when we simply want to treat ourselves to something extraordinary.

There’s just something about the combination of flavors and textures that brings joy, and I can’t wait for you to experience it too. Whether it’s for a leisurely weekend breakfast or a festive brunch, these buns are sure to impress and create lasting memories with every bite.

Recipe Ingredients for Marzipan Orange Blossom Morning Buns

When it comes to baking, the ingredients are everything. For these Marzipan Orange Blossom Morning Buns, we’re using a blend of pantry staples and a few special ingredients that make all the difference.

• Milk: 1/2 cup at room temperature. This adds moisture to the dough, creating a tender bun.
• Egg: 1 large at room temperature. Eggs provide richness and help bind the ingredients together.
• White Bread Flour: 2 1/4 cups (285 grams). The high protein content gives the buns structure.
• Rapid-Rise Yeast: 1 package (1/4 ounce) or 1 tablespoon fresh yeast. This is essential for a good rise.
• Salt: 1 teaspoon. Balances the sweetness and enhances flavor.
• Sugar: 1 tablespoon for the dough, plus 3/4 cup granulated sugar for the filling. Sweetness is key!
• Unsalted Butter: 1 cup (2 sticks) cold, cut into thin slices. Cold butter creates flakiness in the dough.
• Cinnamon: 1/2 teaspoon. A warm spice that compliments the sweetness of marzipan.
• Marzipan: 8 ounces high-quality, rolled out for the filling. This ingredient is the star of the show.
• Orange Zest: 1 tablespoon from 1 medium orange. Adds a fresh citrus flavor.
• Orange Blossom Water: 2 tablespoons. The floral aroma elevates the flavor profile.
• Powdered Sugar: for rolling marzipan. This prevents sticking and adds a touch of sweetness.

How to Cook Marzipan Orange Blossom Morning Buns

Making Marzipan Orange Blossom Morning Buns is a delightful process that fills your kitchen with an irresistible aroma. Each step brings you closer to the soft and flavorful buns that everyone will love.

1. To prepare the pastry, combine 1/4 cup warm water with milk in a small bowl or measuring cup. Add the egg and whisk to combine. Set it aside for a moment while you gather your other ingredients.
2. In the bowl of a food processor, pulse together the flour, yeast, salt, and 1 tablespoon of sugar until everything is incorporated. Now, add the cold butter slices and pulse about 4 to 5 times. You want the butter to be evenly chopped but still visible in larger chunks, so be careful not to over-process.
3. Dump the mixture from the food processor into a large bowl. Quickly fold in the milk mixture using your hands or a large rubber spatula until just incorporated. At this point, the dough will be quite messy – that’s perfectly okay!
4. Cover the bowl with plastic wrap and refrigerate the dough overnight or up to 4 days. This resting time allows the flavors to develop and the dough to chill, which is essential for the next steps.
5. The next day, remove the dough from the refrigerator and let it sit at room temperature for no more than 30 minutes. Turn it out onto a lightly floured surface and roll it into an 18-inch square. This process helps to create layers.
6. Fold the dough into thirds like a business letter, then roll it again into an 18-inch square. Repeat the folding and rolling process once more. By this point, the dough should start to feel smoother with each roll and fold you complete.
7. For a final fold, take the dough and fold it into thirds again, then fold that rectangle into thirds in the opposite direction, forming a 6-inch square piece. Wrap it tightly in plastic wrap and refrigerate for another 30 minutes.
8. While the dough is chilling, prepare the filling by pulsing together the sugar, orange zest, and cinnamon in your food processor until evenly mixed. This mixture will add a sweet and aromatic layer to your buns.
9. Brush a 12-cup muffin tin with melted butter and dust the cups with about 2 tablespoons of the sugar mixture, dividing it evenly among the cups.
10. To shape the buns, roll the chilled dough into a 9-by-18-inch rectangle, with the long edge closest to you. On a clean surface dusted with powdered sugar, roll the marzipan into a 7-by-18-inch rectangle, kneading it if necessary to make it manageable.
11. Evenly brush the dough with 1 tablespoon of orange blossom water. Lay the rolled marzipan on top, aligning it with the bottom long edge. Make sure there’s a few inches of dough along the top edge; this is crucial for sealing the buns.
12. Brush the marzipan with the remaining orange blossom water, then sprinkle with about 1/2 cup of the sugar mixture evenly over the entire layer.
13. Starting with the long edge closest to you, tightly roll the dough into a cylinder and pinch to seal the edge. Using a sharp serrated knife, gently cut the cylinder into 12 even discs, each about 1 1/2 inches thick. Remember to let the knife do the work without squishing the buns.
14. Place each disc into a muffin cup with the cut spiral facing up, sprinkling the tops with the remaining sugar mixture. At this point, you can cover and refrigerate the rolls overnight if you prefer.
15. To bake, preheat your oven to 375 degrees F. Set your muffin tin in a warm spot to rise until the buns are noticeably puffed, about 45 minutes to 1 hour.
16. Finally, place the muffin tin on a cookie sheet (to catch any drips) and bake for 25 to 35 minutes, or until golden brown. Once out of the oven, let them cool for 5 to 10 minutes before turning them upside down onto a platter to serve. If any buns stick, twist them gently to release. Serve them warm and enjoy!

Recipe Tips about Marzipan Orange Blossom Morning Buns

Every recipe has its secrets, and these Marzipan Orange Blossom Morning Buns are no exception. Here are some tips to ensure your buns turn out perfect every time.

• Storage: These buns are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the baked buns for up to a month. Just make sure to wrap them tightly in plastic wrap and foil to prevent freezer burn.
• Pairing: These buns pair wonderfully with a cup of coffee or tea, making them a great addition to your morning routine.
• Experiment: Feel free to play around with the flavors! Adding chocolate or nuts can create a whole new delightful experience.
• Practice Patience: Don’t rush the rising time; it’s crucial for achieving that perfect fluffy texture.
• Serving Warm: Serve these buns warm for the best flavor and texture; they’re at their peak right out of the oven.

How to Enjoy Marzipan Orange Blossom Morning Buns

Now that you’ve mastered making Marzipan Orange Blossom Morning Buns, it’s time to think about how to enjoy them! Here are some delightful serving suggestions:

• Breakfast Treat: Serve them warm with a pat of butter for a comforting breakfast.
• Brunch Delight: These buns make a stunning addition to any brunch spread, alongside fresh fruit and pastries.
• Holiday Special: Perfect for spring gatherings or festive occasions, these buns can be a centerpiece on your table.
• Afternoon Snack: Pair with a cup of tea for a delightful afternoon pick-me-up.
• Family Gatherings: These buns are sure to impress your guests and can be served as a sweet treat at family reunions.
• Storage Tips: Keep leftovers in an airtight container or wrap them individually in plastic wrap to maintain freshness.
• Seasonal Pairings: Pair with light salads or refreshing beverages during warm weather.

FAQ

Conclusion

The Marzipan Orange Blossom Morning Buns are a delightful way to start your day. With their unique combination of flavors and textures, they bring a touch of magic to any breakfast table. I encourage you to try making them at home; your taste buds will thank you for it! These buns can easily become a cherished tradition, evoking sweet memories with each bite.

Marzipan Orange Blossom Morning Buns

The ultimate comfort food, Marzipan Orange Blossom Morning Buns are soft, flaky, and filled with sweet marzipan and aromatic orange blossom. Perfect for breakfast or brunch, these easy-to-make buns are a delightful treat that everyone will love. Make them today and enjoy the magic!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup Milk at room temperature
• 1 large Egg at room temperature
• 2 1/4 cups White Bread Flour (285 grams)
• 1 package Rapid-Rise Yeast (1/4 ounce) or 1 tablespoon fresh yeast
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 cup Unsalted Butter (2 sticks), cold, cut into thin slices
• 3/4 cup Granulated Sugar
• 1 tablespoon Orange Zest (from 1 medium orange)
• 1/2 teaspoon Ground Cinnamon
• Pinch Salt
• 2 tablespoons Unsalted Butter melted
• 8 ounces High Quality Marzipan
• Powdered Sugar for rolling marzipan
• 2 tablespoons Orange Blossom Water

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Food Processor
• Frying Pan
• Whisk

Method

 

1. To prepare the pastry, combine 1/4 cup warm water and milk in a small bowl or measuring cup. Add egg and whisk to combine. Set aside.
2. In the bowl of a food processor, pulse the flour, yeast, salt, and sugar until incorporated. Add butter and pulse 4-5 times, until butter is evenly chopped but still visible in large-ish (1/2-inch or so) chunks. DO NOT OVER-PROCESS.
3. Dump the contents of the food processor into a large bowl, and quickly fold in the milk mixture using your hands or a large rubber spatula until just incorporated. Do not overmix: the dough will be pretty messy at this point, and it’s supposed to be that way.
4. Cover with plastic wrap and refrigerate overnight or up to 4 days.
5. The day before, remove the dough from the refrigerator and let sit at room temperature for no more than 30 minutes. Turn out onto a lightly floured surface, and roll into an 18-inch square. Fold into thirds like a business letter. Roll again into an 18-inch square, then fold and roll once more. The dough should start to get a bit smoother with each roll and fold.
6. Finally, fold the dough into thirds once more, then fold that rectangle into thirds in the opposite direction, forming a 6-inch square piece. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
7. Pulse sugar, orange zest, and cinnamon in the bowl of a food processor until evenly incorporated.
8. Brush a 12-cup muffin tin with melted butter. Dust cups with about 2 tablespoons (divided evenly among cups) of sugar mixture.
9. To shape buns, on a lightly floured surface, roll dough to a 9-by-18-inch rectangle, with the long edge closest to you.
10. Lightly dust a clean surface with powdered sugar. Roll marzipan into a 7-by-18-inch rectangle. You may need to knead your marzipan into a workable dough if it is on the hard side. You can also use almond paste, just knead in powdered sugar as needed until it forms a workable dough.
11. Evenly brush dough with 1 tablespoon of orange blossom water. Lay marzipan on top, lining up the bottom long edge closest to you as well as sides. There should be a few inches of dough along the top edge, this is important for the buns to seal properly.
12. Brush marzipan with remaining orange blossom water, then sprinkle with about 1/2 cup of remaining sugar mixture evenly over entire marzipan layer.
13. Starting with the long edge closest do you, tightly roll into a cylinder; pinch to seal along edge. Using a sharp serrated knife, gently cut cylinder into 12 even discs 1 1/2-inches thick. Gently pull the knife back and forth through the dough, letting the teeth do the work; do not saw or squish.
14. Place one disc into each muffin cup, with the cut spiral facing up. Sprinkle tops with remaining sugar.
15. At this point, the rolls can be refrigerated overnight if you like. Simply cover and refrigerate. Take them out 1 to 2 hours before you’d like to eat.
16. Preheat oven to 375 degrees F. Set pan in a warm spot (like on top of the preheating oven) to rise until buns are noticeable puffed, about 45 minutes to 1 hour (slightly longer if they had been refrigerated).
17. Place muffin tin on a cookie sheet (to catch any stray drips) and bake for 25 to 35 minutes, or until golden brown. Remove from oven and let cool for at least 5 but NO MORE THAN 10 minutes, then turn upside down onto a platter to serve. If the buns are sticking, try slightly twisting them (in the opposite direction of the swirl) to release the bottoms. Keep them upside down to prevent them from sticking to the plates. Serve warm.

Notes

• Tip 1: Store leftovers in an airtight container for up to 3 days.
• Tip 2: Freeze baked buns for up to a month to keep them fresh.
• Tip 3: Pair with coffee or tea for a delightful morning experience.
• Tip 4: Experiment by adding chocolate or nuts to the filling.
• Tip 5: Practice patience with the dough; allow it to rise fully for the best results.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"