Makes 8 large rounds
Mixed with candied orange rind and orange extract, these plump, tender, currant-studded buns are made with a lightly sweetened dough, then sprinkled with sugar before baking. The mixture is made by hand in a bowl with a single yolk and buttermilk to bring it together.
3 | cups flour |
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2¼ | teaspoons baking powder |
½ | teaspoon baking soda |
½ | teaspoon salt |
¼ | cup sugar |
½ | cup plus 2 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cut into teaspoon-size chunks |
⅓ | cup diced candied (or glazed) orange rind |
⅔ | cup moist dried currants |
⅔ | cup buttermilk |
1 | egg yolk |
1½ | teaspoons vanilla extract |
½ | teaspoon orange extract |
Extra sugar (for sprinkling) |
1. In a large bowl that will hold all the ingredients, whisk the flour, baking powder, baking soda, salt, and sugar. Scatter the butter over the flour mixture. Using a pastry blender or two blunt knives, cut the fat into the flour until it is reduced to small pearl-size bits. With your fingertips, crumble the mixture for a minute or two to reduce the butter to smaller pieces.
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2. Stir in the orange rind and currants.
3. In another bowl, whisk the buttermilk, egg yolk, and vanilla and orange extracts. Pour the buttermilk mixture over the flour mixture. With a rubber spatula, stir to form a rough dough. With your hands, work the mixture in the bowl until it comes together to form a dough with no dry crumbs.
4. Refrigerate the dough, wrapped in plastic wrap, for 2 to 6 hours.
5. Set the oven at 375 degrees. Line a baking sheet with parchment paper.
6. Divide the dough into 8 even-size pieces. Roll each piece into a 2-inch ball. Arrange on the baking sheet 3 inches apart. Sprinkle the tops with granulated sugar. Use kitchen shears to snip a small “X” in the top of each one.
7. Bake the buns for 25 to 30 minutes, or until they are firm to the touch and golden brown. Transfer to a wire rack to cool.
Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.