• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 packages of active dry yeast (4 1/2 teaspoons)
  • 1/2 cup warm water (105-115 degrees)
  • 1/2 cup milk
  • 1/2 cup butter, cut into pieces
  • 2 teaspoons plus 1/2 teaspoon of cardamom
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 eggs
  • 4 – 4 1/2 cups unbleached all-purpose flour
  • 3 tablespoons, softened butter
  • 3/4 cup golden raisins (or brown ones, doesn’t matter) re-hydrated
  • 1/2 cup nuts, roughly chopped (pecans, walnuts, hazelnuts or I used pistachios)
  • zest of 1 orange
  • juice of 1 orange
  • 1 1/2 cups powdered sugar, sifted
  1. Instructions
  2. Place 1/2 cup of warm water (between 105-115 degrees F) in a small bowl and sprinkle the yeast on top. Stir it to dissolve it and let it sit to get foamy.
  3. Take your raisins and place them in a bowl covered in warm water and let them sit until you’re ready to use them. This will hydrate them and plump them up. When ready to use, drain and pat them dry with a paper towel.
  4. In a small pan, heat the 1/2 cup of milk until just simmering, then add the butter and stir until it’s melted. Next, stir in 2 teaspoons of the cardamom, 1/2 cup sugar, and 1 teaspoon of salt. Let this liquid mixture cool to about 110 degrees F.
  5. Pour this mixture into the bowl of an electric mixer. Add the yeast mixture to it. Using the paddle attachment, beat in the eggs one at a time. Now, change the paddle attachment to the dough hook and add 3 cups of flour to this mixture until dough is smooth. Using a spatula, scrape down the sides and bottom to incorporate all the flour. Add more flour in small increments until the dough starts to come together. (I ended up using about 4 1/4 cups). Mix with the dough hook for about 5 minutes. Lightly flour your surface, and with floured hands turn the dough out onto you board. Knead the dough until it becomes elastic.
  6. Take a large bowl (or large covered container) and spray it with cooking spray, or brush it lightly with oil. Put the dough into the bowl, and turn it to coat it with the spray or oil. Cover the bowl with plastic wrap and let the dough sit in a warm place until it has doubled in size, about 1 1/2 – 2 hours.
  7. *Side Note: once the dough has risen, you can now punch it down and cover the bowl and put in the refrigerator overnight if you wish to make the rolls fresh for the next day. If you do that, the next day, take the dough out of the fridge and let it sit a room temperature for about an hour, punch down dough again, and roll out to make rolls.
  8. Punch down the dough, and roll it into a 20″ x 15″ rectangle. Make sure the dough is rolled out fairly thin, about 1/16″ so you don’t have overly “doughy” rolls.
  9. I melted my 3 tablespoons of butter in the microwave, in small time increments, just so that the butter became smooth enough to spread with a pastry brush or offset spatula but not so much that it was liquid. Spread the butter over the top of the dough. Whisk together the 2 tablespoons of sugar, 1/2 teaspoon of cardamom and 2 tablespoons of brown sugar. Sprinkle over the top of the dough. Sprinkle the raisins and nuts over the top also. Using a microplane, zest the orange over the top of the dough.
  10. Now the process may get a little tricky, so hang in there. Starting at the longer side of the rectangle, tightly roll the dough into a cylinder. If the dough became a little sticky a lightly brushed a little flour on top of it. I took a ruler and made little slit marks every 1 1/4″ so that I cut my slices all the same width so that they would bake evenly. Then place the cut rolls into a 9″ x 13″ buttered or sprayed baking dish. Cover with plastic and let rise until they double in size, about one hour. Place in a preheated 350 degree F oven, and bake for 30-35 minutes until golden brown. I rotated my pan after 15 minutes. Let cool in pan on rack for 20 minutes.
  11. To make the glaze: Sift 1 1/2 cups of powdered sugar into a bowl and add just enough fresh orange juice to bring the sugar to a good drizzling consistency. Mix with a whisk or fork. Drizzle over the buns. You can also sprinkle some more chopped nuts on top if you like.