I baked these right now have on Christmas morning and to convey to pals on Boxing Day who’ve kindly invited for a Boxing Day dinner. I made a few errors, I forgot to incorporate the orange zest the dough after which forgot to incorporate the pecans within the filling. So I added the lacking zest from the dough within the filling and used plenty of the pecans on prime. I made cardamom rolls previously and didn’t suppose there was stability between the cardamom and cinnamon. I used equal components cardamom and cinnamon and I believe it’s higher this time. Hopefully we’ll take pleasure in our deal with tomorrow morning and our pals take pleasure in theirs on Boxing Day. Merry Christmas and Completely satisfied Holidays to all of the bakers right here. Let’s hope for one of the best new yr in 2026.
3 oranges
For 12 rolls
Filling
153 g brown sugar
7.5 g cinnamon
7.5 cardamom
50 g corn starch (used 30 g and was too low)
Combine the sugar, corn starch and zest of 1 orange with the spices
73 g butter
120 g toasted pecans roughly chopped, divided about 90 g for the filling and the rest for topping.
Glaze (thinner than icing)
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- ½ tsp cardamom
- Pinch kosher salt (elective)
Egg Wash (elective)
2 egg and 1-2 tsp of milk, crushed with pinch of salt.
Directions
Levain
Combine the levain elements in a jar or pyrex container with house for a minimum of 300% development.
Press down together with your knuckles or silicone spatula to create a uniform floor and to push out air.
At a temperature of 76ºF, it usually takes as much as 10-12 hours for this candy stiff levain to be at peak. For my starter I usually see 3-3.5 instances improve in measurement at peak. The levain will scent candy with solely a light tang.
Tangzhong
In a sauce pan set on medium warmth, stir the milk and flour till blended. Then cook dinner for a number of minutes till properly thickened, stirring commonly with a spoon or heat-resistant spatula. Let cool within the pan or, for quicker outcomes, in a brand new bowl. Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I have to measure the temperature because the tangzhong gelatinizes at this temperature. You possibly can put together this the night time earlier than and refrigerate it, make sure that it’s lined to stop it from drying out.
In case you plan on utilizing a stand mixer to combine this dough, arrange a Bain Marie and use your stand mixer’s bowl to organize the tangzhong.
Dough
Within the bowl of a stand mixer, add the milk (think about holding again 10 g of milk and including later if that is the primary time you’re making this), egg, tangzhong, salt, sugar and levain. Combine after which break up the levain into many smaller items. Subsequent add the flours. I like to make use of my spatula to combine till there aren’t many dry areas. Permit the flour to hydrate (fermentolyse) for 20-Half-hour. Combine on low pace after which medium pace till average gluten growth this may increasingly take 5-10 minutes. You might wish to scrape the perimeters of the bowl in the course of the first 5 minutes of blending. Subsequent add room temperature butter one pat at a time. The dough might come aside, be affected person, proceed to combine till it comes collectively earlier than including in additional butter. As soon as all of the butter has been added and included improve the pace step by step to medium. Combine at medium pace till the gluten is properly developed, roughly 10 minutes. It would be best to verify gluten growth by windowpane throughout this time and cease mixing while you get windowpane. It’s best to have the ability to pull windowpane, not fairly nearly as good as a white flour as a result of the bran will interrupt the windowpane considerably. Subsequent add the zest of two oranges, that means they don’t intrude with the gluten growth. Combine till they’re properly included within the dough.
On the counter, form the dough into a good ball, cowl within the bowl and ferment for two – 3 hours at 82ºF. Rise between 20-30%.
Optionally available chilly retard in a single day or simply 1.5 hours to sit back the dough for simpler shaping.
Put together your pan by greasing it or line with parchment paper.
This dough could be very gentle. Act rapidly to roll, unfold the filling, and lower earlier than the dough warms and softens additional. If it begins to melt, place it within the fridge to agency.
Take away your bulk fermentation container from the fridge, calmly flour your work floor in a big rectangle form, and the highest of the dough within the bowl. Then, gently scrape out the dough to the middle of your floured rectangle. Evenly mud the highest of the dough with flour, and utilizing a rolling pin, roll the dough out to a 12″ x 24″ rectangle.
Brush melted butter on rolled dough. Sprinkle brown sugar spice combine on prime.
Beginning at one of many quick sides of the rectangle in entrance of you, start rolling up the dough as you progress throughout. Remember to tightly roll the dough by gently tugging on the dough as you roll.
Alternatively, utilizing a ruler and a pizza cutter, lower into 12 equal width strips. Roll every strip tightly.
As soon as completed rolling up the dough, divide it into twelve equal width items utilizing a pointy knife or dental floss. Switch the items to the ready baking pan and canopy with a big, reusable bag, place in a heat spot. I exploit my proofing field set to 82°F. Last proof might take 3-6 hours, be affected person and wait till the dough passes the finger poke check. Goal for rise of about 130-140% for bake.
Remember to begin preheating your oven about Half-hour earlier than you’re feeling the rolls can be absolutely proofed.
Bake
Preheat your oven, with a rack within the center, to 400°F (200°C). After the nice and cozy proof, uncover your dough and gently press the tops of some rolls. The absolutely proofed cardamom rolls will look very gentle. The feel of the dough can be virtually like a whipped mousse. Remember to give them additional time in heat proof if mandatory. If the dough wants extra time to proof, cowl the pan and provides the dough one other 15 to Half-hour at a heat temperature and verify once more.
As soon as your oven is preheated, take away your pan from its bag, slide it into the oven, and bake for 30 to 35 minutes.
Permit to chill within the pan for 5-10 minutes then switch to chill on a rack earlier than icing and topping with chopped pecans.
