Orange-Cardamom Marmalade Morning Buns

Active Time: 45 mins, Chill Time: 8 hrs, Total Time: 10 hrs 20 mins, Servings: 12

Ingredients:

Dough

• 3/4 cup (6 ½ ounces) whole milk

• 1 teaspoon honey

• 1 (¼-ounce) envelope of active dry yeast (about 2 ¼ teaspoons)

• 4 ¼ cups (about 18 ounces) of all-purpose flour, plus more for the work surface and as needed

• ½ cup (3 ½ ounces) granulated sugar

• 1 ½ teaspoons kosher salt

• 1 cup (8 ounces) cold unsalted butter, cut into cubes

• 4 large eggs, beaten

• 1 teaspoon vanilla extract

• Cooking spray

Filling

• ½ cup (4 ounces) unsalted butter

• ½ cup (4 ounces) Orange Cinnamon Marmalade

• 2 teaspoons ground cardamom

Directions:

1. Prepare the Dough: Heat milk in a small saucepan over medium-low until just warm (105°F to 110°F), about 1 minute. Remove pan from heat; stir in honey. Stir in yeast; let stand until yeast is dissolved and mixture is foamy, about 5 minutes. Stir the mixture until no clumps remain.

2. Beat flour, sugar, and salt with a stand mixer fitted with a paddle attachment on low speed until combined, about 30 seconds. Add butter cubes a few at a time, beating on low speed until cubes are broken down into pea-sized pieces, about 2 minutes per addition. Remove the paddle attachment from the mixer; attach the dough hook attachment. With a stand mixer running on low speed, drizzle in milk mixture, eggs, and vanilla; beat until combined, about 1 minute. Increase mixer speed to medium; beat until a soft, smooth, shiny dough forms, 10 to 15 minutes. If Dough remains too sticky, beat in additional flour 1 tablespoon at a time.

3. Transfer dough to a lightly floured work surface, and shape it into a ball. Transfer dough to a bowl coated with cooking spray, and cover with plastic wrap. Refrigerate for at least 8 hours or up to 20 hours.

4. Prepare the Filling: Cook butter, Orange Cinnamon Marmalade, and cardamom in a small saucepan over medium, stirring often, until it is melted, about 3 minutes. Remove the pan from heat; stir the mixture until smooth. Let cool slightly, about 15 minutes.

5. Coat a 13- x -9-inch baking dish with cooking spray; set aside. Remove the dough from the refrigerator. Place on a lightly floured work surface, and roll into a 16- x 12-inch rectangle about 1/4 inch thick, with 1 long edge of Dough facing you.

6. Brush half of the Filling over the surface of the Dough. Starting with the long edge nearest to you, roll the dough up into a log, using a bench scraper to help move the Dough if necessary (Dough will be soft and somewhat sticky). Using a sharp serrated knife, cut the dough evenly into 12 pieces (about 1 1/4 inches wide). Transfer each piece of Dough to the prepared baking dish. Cover baking dish with plastic wrap, and let buns rise until puffy and almost doubled in size, 45 minutes to 1 hour. Meanwhile, preheat the oven to 375°F.

7. Remove plastic wrap. Transfer the buns to a preheated oven. Bake until golden brown, about 25 minutes. Remove the buns from the oven, and immediately brush the remaining Filling on top. Let buns cool to just warm, about 10 minutes. Serve.

Orange-Cardamom Marmalade Morning Buns