Soft Orange Buns


One good thing about this whole lockdown thing is that with all this time at home, I’ve got plenty of time to babysit rising bread dough, which means more home-baked bread! My latest attempt was a batch of orange-flavored buns, which I saw on an online video and decided to try. The buns have a healthy amount of orange zest and a bit of orange juice in the dough, so there’s a hint of orange flavor in the finished buns despite their not being sweet at all. They were quite tasty when toasted and spread with butter, though.

The dough was extremely loose and took 2 hours to rise properly– a fact that filled me with no little trepidation– but despite making half as many buns as the original recipe claimed, they did turn out soft and fluffy, and they stayed soft overnight.

I don’t think I’d make these precise buns again– the orange flavor wasn’t strong enough on its own– but I’d definitely use the dough as a base for a sweeter variation, maybe with an orange filling or glaze of some sort. Try it and see what you think!

Soft Orange Buns

(makes 8)

1 tsp. yeast

60 ml warm milk

300g flour
30g sugar
1/2 tsp. salt
110 ml orange juice
1 egg
2 tbsp. orange zest
3 tbsp. butter
  • Sprinkle yeast over warm milk and let sit for five minutes.
  • In the bowl of a stand mixer, combine flour, sugar, and salt. Add orange juice and egg.
  • Pour in milk/yeast mixture and mix to combine. Rest dough for 15 minutes.
  • Knead dough/batter in stand mixer for about 5 minutes. Add in butter and zest and continue to knead until fully incorporated.
  • Transfer dough to oiled bowl and let rise until doubled (at least 1 hour).


  • Divide dough into 8 pieces and form into round buns. Place in a ring inside a round pan (lined with parchment and sprayed with cooking spray), or individually on a sheet pan. Let rise for an hour.


  • Preheat oven to 350 degrees F.
  • Brush buns with egg wash or heavy cream and bake for 15-17 minutes, until golden brown.

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