Unveiling the Delightful Secrets of Our Orange Buns Recipe
Indulge in crafting these delightful "Orange Buns," where St-Hubert 41 oil blends with whole wheat flour, lemon, orange zest, and a hint of cloves. After kneading and shaping, the dough bakes into crispy balls coated with chopped hazelnuts. These buns make a fantastic choice for breakfast, paired with St Hubert 41, or as a unique dessert following a hearty meal.
- 500 grams whole wheat flour
- 2 spoons of St-Hubert 41
- 2 teaspoons of baking powder
- 1 lemon zest
- 1/4 teaspoon of Sucaryl
- 1 orange zest
- 3 spoons of orange blossom water
- 1/2 teaspoon of powdered cloves
- 2 spoons of chopped hazelnuts
Mix the flour, yeast, and Sucaryl in a bowl.
Incorporate the St-Hubert 41 with your fingers.
Add the grated zests after thoroughly washing the fruits, then the powdered cloves.
Moisten with the orange blossom water and the water to obtain a thick and malleable paste.
Knead it for a few minutes on a floured board, stretching and folding it onto itself while turning it.
Divide it into 6 equal pieces which we will form into a ball.
Roll them in chopped hazelnuts. Incise them in a cross shape and place them on a floured baking sheet.
Bake in very hot oven for 15 minutes.
Serve the Orange Buns with St Hubert 41 as a special breakfast option, with the possibility of spreading them with the oil.
Present them as a distinctive dessert for special occasions, such as celebrations or family gatherings.
Pair them with a cup of hot tea or coffee to complement the taste experience.
Slice the buns in half and serve them with ice cream for a unique dessert experience.
Store them in an airtight container and offer them as a light snack for later periods.
These scones and buns are as delicious hot as they are cold. They can be eaten for breakfast by spreading them with St Hubert 41, or as a dessert for a starchy meal.
They can be kept for several days in a well-sealed container.