Orange Dreamsicle Buns🍊🧡

While I am on a brioche dough kick, I had to add this recipe to the roster. Springtime is SO close after a particularly harsh winter, and with these clementine and vanilla brioche buns I am manifesting more sunny days ahead! I love brioche cinnamon rolls and sourdough adds beautiful flavor and texture, but I wasn't necessarily wanting those warm winter spices. Clementines are something I usually have on hand. Clementines remind me of childhood, they're bright, punchy and sweet, and sometimes you get one that's a little sour. Using the juice and zest in the actual dough, tied together the same flavors used in the orange-creamsicle glaze. These creamsicle-inspired buns would go great on a brunch table or a picnic in the park.

**In this recipe, you'll prepare the 'Everyday Brioche Dough" exactly the same, but with the added step before proofing, adding your clementine/orange juice and zest. This step allows the flavors to sit and combine for hours before use. Infusing the dough with the flavors in our filling and our glaze is what takes these creamsicle-inspired buns to the next level.

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Brioche Dough Recipe

What You'll Need:

For the dough:

• 5 clementines or 1 large orange (mandarin or navel)

• zest of 1 clementine or half orange.

  For the filling:

• 4 TB butter

• 1 cup sugar

• 1 tsp salt

• 5 mandarin oranges (peeled and pieces separated)

• more softened butter for spreading (4 TB)

  For the Glaze:

• 1 cup powdered sugar

• zest of 1/2 orange or 1 whole clementine

• 1/4 cup milk

• 1 tsp vanilla extract

• pinch salt (optional)

Let's Make it:

1. Infuse the dough with your clementine/orange zest and juice before proofing. Proof 5-6 hours and chill in the fridge overnight before use.

   
   

2. Making the filling: In a saucepan on medium heat, add your clementines, sugar, salt, and 1/2 cup of water. Simmer while stirring so the sugar doesnt burn. Once it begins to bubble, add your butter and simmer on low heat while stirring. Press on the clementines lightly to release the juice. Simmer until the sauce takes on an amber hue and coats the back of your spoon lightly. Take off the heat and let it cool for about 15-20 minutes before spreading it onto your dough.

3. Right out of the fridge, roll out your brioche dough onto a floured surface. Spread softened butter onto your rolled out dough and spoon your filling on.

4. Using the same method as cinnamon rolls, roll your dough inward tightly to form a long tube. Using a serated knife or kitchen twine, cut your tube of dough into 12 equal buns. They should have a nice orange spiral!

5. Bake your buns at 375°F for 30 minutes or until lightly golden brown.

6. While your buns bake, let's make a glaze. In a small bowl, combine your powdered sugar, vanilla, zest, and milk. Use a whisk to combine, it should be thick enough to coat your whisk but thin enough to drip slowly off.

   
   

7. Let the buns cool, glaze and enjoy!