Since citrus season is here, I’m ready to jump into it and make something with one of my favorites: blood oranges.
I first saw this idea in Olive Magazine—I love using edible flowers and blood oranges, though I have my own excellent recipe that I used for the dough. I do love the inspiration, though!
Because of my passion for blood oranges, when I saw this recipe, I knew I had to try it. After all, blood oranges are in season for only a few months. The herb garden may still be dormant due to the season, but the edible flowers are here for me to enjoy, and this recipe shows them off most beautifully. Though we’ve had a mild winter, I’m still ready for Spring—I always am. This is a way to bring it a little closer and sooner.
What I love about these buns is that they are not too sweet, and the floral flavor of the blood oranges comes through. If you have leftovers or want to double the recipe, they freeze well, too. They are pretty to look at—everyone needs that this time of year.
Blood Orange Buns
For the Buns
- 2-½ cups all-purpose flour + more for shaping the dough
- 1-½ tsp instant dried yeast
- ⅓ cup granulated sugar
- ½ cup whole milk, slightly warmed
- 2 eggs
- 4 Tbsp (½ stick) unsalted butter, softened + more for oiling the bowl
- ½ tsp kosher salt
- 1 Tbsp blood orange zest
For the Icing
- ¾ cup confectioner’s sugar
- 1 blood orange, juiced
- 1 tsp blood orange zest
- Toasted sliced almonds (optional)
- Edible flowers (optional)
Whisk the flour, yeast, salt, and sugar in a large bowl. Stir in the milk, egg, butter, and orange zest and mix until it becomes a sticky dough. You may need to add a little bit more flour to make it workable—add a tablespoon or so at a time.
Turn the dough onto a floured work surface and knead for 10-15 minutes or until smooth and elastic. If the dough remains sticky, lightly butter your hands and continue to work it. (You can also make this in a stand mixer—let it work for you!)
Clean the mixing bowl and butter or oil it. Place the dough into the bowl, cover it, and allow it to rise for 1 hour or until doubled. Punch the dough and knead for a minute to release any large air bubbles.
Divide the dough into 10 pieces and roll them into balls. Arrange them on the prepared sheet pan in 2 rows of 5.
Cover with plastic wrap or a towel and allow to rise for an hour or until doubled.
Preheat the oven to 350º F.
Bake for 15-20 minutes or until golden brown. Allow to cool on the sheet pan.
Prepare the icing by mixing the confectioner’s sugar and the blood orange juice and stirring until smooth. Drizzle the icing over the buns and garnish with a sprinkle of almonds and/or the placement of a few edible flowers.
Makes 10 buns. This recipe is easily doubled should you need more.
