Flower Shaped Sweet Buns

Sweet bite with a dash of bitterness

It became more than tradition to bake flower shaped buns for the 6th of January. This year bitterness is the new flavor! A breeze of sweet and bitter oranges made it! Each bite is a real treat. Bitter flavors will accompany this year’s dishes anyway.

Bitter is the new sweet!

The marmalade recipe was a well-kept family recipe of a good friend, which she gave me to share with the Chef’s Handyman magazine readers. Thank you Daniela, the marmalade is just a dream. What a great start into the New Year. Get inspired.

Flower shaped sweet buns with bitter orange

To make the dough, place flour, sugar and salt in a huge bowl. Add cold margarine pieces, soy- or almond milk and yeast. Combine all ingredients including the crystallized bitter orange cubes and 4 tbsp. of bitter orange marmalade. To substitute eggs, combine 3 tbsp. of chia seed soaked in 9 tbsp. of soy- or almond milk. Knead with a kneading machine. When finished, cover the dough with a humid tea towel and leave for 1.5-2 hours. Allow the dough to double in size.

Flower Shaped Sweet Buns

Chef’s Handyman, Flower Shaped Sweet Buns

Cover the baking sheet with parchment paper. Form with one third of the dough one roll and with the remaining dough seven to eight smaller ones. Place the center roll on the middle of the baking sheet. Arrange the rest around the center part. Make sure, they do not touch each other. Cover the buns with a humid tea towel. Leave for another 20 minutes.

Apply a mixture of soy milk and agave syrup on top of the buns. Sprinkle with decorating sugar and flaked almonds. Bake in the preheated oven at 190°C or 375°F for 22-25 minutes or until golden. Take out and cool. When lukewarm apply agave syrup on top.

Flower Shaped Sweet Buns

Chef’s Handyman, Flower Shaped Sweet Buns

Shopping list for one vegan friendly flower shaped sweet buns, about 800-900 g or 25-28 oz.: Baking Ingredients: 500 g or 16 oz. flour, 100 g or 3.5 oz. sugar, 1 tbsp. dried, liquid or fresh yeast, 2 tbsp. decorating sugar, nuts: 2 tbsp. almond flakes, dairy products: 70 g or 2.5 oz. plant based margarine, 1 cup soy or almond milk (2 dl or 7 fl. oz.) spices: 1 tsp. salt, fruits: 50 g or 1.5 oz. crystallized orange rind, 5 tbsp. bitter orange marmalade, to substitute eggs, 3 tbsp. chia seeds soaked in 9 tbsp. of soy milk, for the vegetarian friendly version, substitute soy milk for milk and chia seeds for 1 egg. Apply yolk on top of the buns.

Bitter orange marmalade

To make the bitter orange marmalade, cut 1 kg or 2 lbs. of oranges and bergamots into wafer thin slices. Collect the seeds in a cotton bag. Place the slices and the seeds in a huge pan. Add 2 cups of orange juice, 1 vanilla pod, a dash of tonka beans and 6 tbsp. of lemon juice. If the slices are not fully covered by the juice add water. Allow the mixture to rest overnight. The next day cook on medium heat for 1.5 hours. Cool and allow to rest overnight. The third day, add as much sugar as the weight of the mixture. Simmer on medium heat for 30 minutes. Fill the marmalade into preserving glasses.


Chef’s Handyman Bitter Orange Marmalade

Shopping list for 1.5 kg or 2 lbs. of the bitter orange marmalade: 800 g or 25 oz., about 8-10 bitter oranges/bergamots, 1 lemon, 1 kg or 2 lbs. of sugar, 2 cups orange juice, vanilla pod, tonka bean.

Have a wonderful start into the New Year and all the best for you and your families, yours Chef’s Handyman team!