Recipe correction from my cookbook Modern Vegan Baking!
Orange Marmalade Buns on page 38 is one of many errors throughout the entire book
Below is the corrected recipe so please replace the one in the book with the updated corrections
WHAT WAS WRONG?
I’ve replaced some ingredients and also added some new ones
For an Orange Marmalade Buns Recipe that actually works and tastes great!
- Flour increased from 4 cups to 5 cups
- Applesauce omitted altogether
- Oil replaced with softened vegan butter
- Cinnamon replaced with Cardamom *optional
- Added Shelf Stable Cream Cheese Icing *optional
- Sugar Free Orange Marmalade instead of full sugar jam
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Notes for Success
As with any bread and yeast dough recipe the amount of flour being used will vary based on a few variables
Often times in humid climates you will need much less flour than places that have drier and cooler temperatures
It is important to get a feel for making dough to determine if you will need to add more or not.
Bake the buns the next morning
Simply stop at step 15 in the instructions below after you have formed the buns and then placed them into the 9 x 13 greased pan.
Cover with plastic wrap and refrigerate overnight.
The buns will not have risen too much in the refrigerator so you will have to take them out and bring them back to room temperature and give them their second rise.
This could take an hour or longer depending on your room conditions
Once they have fully risen to fluffy *see video* preheat the oven to 350°F and pick up at the step below for baking
Watch my YouTube Video explaining the terrible experience I had writing my first ever published book
And why there are so many errors! I am absolutely gutted about it!
For a visual of how to make buns similar to these click here for Pumpkin Buns
Yield: 8-12
Orange Marmalade Buns
Prep Time
3 hours
Cook Time
35 minutes
Total Time
3 hours 35 minutes
Ingredients
For the Dough
- Instant Dry Active Yeast 3 teaspoons
- Plant Milk 1 cup (237ml)
- Fresh Squeezed Orange Juice ½ cup (118ml)
- Zest from 1 large orange approx 1 Tablespoon
- Softened Vegan Butter 8 Tablespoons (113g)
- Sugar ½ cup (100g)
- Cardamom 1 teaspoon
- Salt 1 teaspoon
- All Purpose Flour 5 cups
For the Filling
- 1 Jar Your Favorite Orange Marmalade (10 ounce)
For the Icing
Instructions
- In the work bowl of your stand mixer combine the flour, salt, yeast, cardamom and sugar
- Measure the plant milk and then add the orange juice & orange zest and then add all the liquid to the dry ingredients in the bowl
- Mix on low to medium speed until the dough starts to come together into a shaggy mass
- The dough should come together and start to pull away from the sides of the bowl in a neat smooth ball ~You may have to add a tablespoon or two more flour if the conditions in your area are particularly humid
- Mix for 3 minutes on medium speed and the add the softened vegan butter a couple tablespoons at a time until it is all incorporated and then mix on low for 3 more minutes.
- Turn the dough out into a lightly oiled bowl, cover & rise for 45 minutes to 1 hour.
- Once the dough has risen gently pull from one side of the dough and stretch it upwards to strengthen the gluten
- Do this all the way around the sides of the bowl – about 4 pulls total folding the stretched dough on top of itself.
- Next turn the dough out onto a lightly floured surface and let it rest for about 5 minutes
- Now roll it out to 10″ X 15″ approximately and spread the orange marmalade over the dough
- Roll up jelly roll style along the long edge and then pinch the seams to close
- Cut into 8 or 12 portions and place each bun into a lightly greased BUT NO PARCHMENT PAPER 9″ x 13″ pan
- Cover and let rest in a warm spot for another 45 minutes or until they are fluffy and puffy and risen to almost double
- Preheat the oven to 350°F and bake for 30-40 minutes or until golden browned
- If you are using the Cream Cheese Icing recipe be sure to prepare that according to the recipe on that page while the buns are baking
