Directions

• Sieve the flour and salt into a large mixing bowl or the bowl of your stand mixer and stir in the sugar and grated orange rind.
• Melt the butter in a small pan and add the milk and heat to blood temperature (37°C).
• Cream the yeast with a little of the milk/butter liquid until it is dissolved.
• Add both liquids to the dry ingredients and mix to form a dough.
• Knead in your stand mixer until the dough leaves the sides of the bowl clean – about 5 minutes. If you are kneading the dough by hand tip it onto a floured working surface and knead for 10 minutes. It should be fairly soft dough.
• Cover the bowl with a damp tea towel or cling film and leave to prove until double in size. The length of time this takes will depend on room temperature. My dough took 1 ½ hours at 18°C. It will take less time if the temperature is higher and longer if the temperature is lower.
• While the dough is proving make the glaze and filling.
• To make the glaze put the marmalade and orange juice in a small pan and heat stirring until the marmalade melts and amalgamates with the orange juice. Strain through a sieve into another pan.
• To make the filling melt the butter and stir in the flour, marmalade and the orange rinds in the sieve left from making the glaze and leave to cool.
• When the dough has doubled in size tip out of the bowl onto a floured working surface and knead again lightly.
• Roll out into a square 12 inches x 12 inches (30 cm x 30 cm) approximately.
• Spread with the filling – up to the edge on 3 sides and leaving a 1 inch border on the fourth side.
• Roll up like a Swiss roll (jelly roll) with this side furthest away and so it finishes underneath the roll.
• Using a sharp knife cut the roll into 12 slices, placing them flat side down on baking trays lined with baking parchment.
• Cover with a damp tea towel or cling film and leave to prove. Again, the time taken will depend on room temperature. Mine took 1 ½ hours to double in size at 18°C.
• Pre-heat your oven to 200°C / 180°C Fan / 390°F / Gas Mark 6.
• When your buns have doubled in size brush with milk and bake in the pre-heated oven for 15-20 minutes until well risen and golden brown.
• While they are baking re-heat the glaze and brush over the surface as soon as you take them out of the oven.
• Cool on a wire rack.