Ingredients
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1 cup lukewarm water
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1 (0.25 oz) packet active dry yeast
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1/2 tbsp salt
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4 large eggs, lightly beaten
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1/4 cup honey
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3/4 cup (1 1/2 sticks) unsalted butter, melted
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4 cups all-purpose flour, plus more for dusting
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1/4 cup brown sugar
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1/4 cup granulated sugar
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1 orange, zested
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1 tbsp ground cinnamon
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1 tsp ground cardamom
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2 tbsp milk
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Cooking spray
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Turbinado sugar, for coating
Steps
1
In a large bowl, combine water and yeast. Add salt, eggs, honey and butter. Whisk to combine. Add flour gradually, mixing until fully incorporated. The dough will be sticky. Cover with plastic wrap and let rest at room temperature until the dough rises, then collapses, about 2 hours. Refrigerate until chilled, about 2 to 3 hours, or overnight.
2
In small bowl, combine brown sugar, granulated sugar, orange zest, cinnamon, cardamom and a pinch of salt. Remove dough from refrigerator and dust with flour. Roll out into a rectangle, about 7x18”. Lightly brush dough with milk, then sprinkle sugar mixture over top. Roll dough tightly lengthwise. Cut into 1¼” slices.
3
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray. Place buns into muffin cups and let rise for about 1 hour. Bake until golden brown, 25 to 30 minutes. Let cool slightly, then remove buns from tin and transfer to wire rack.
4
On a plate, add about ¼ to ⅓ cup turbinado sugar. Lightly spritz each roll with some water and roll warm buns in sugar to coat.
