Orange and Clementine Sweet Buns

If using fresh yeast, dissolve it in a small bowl with a little warm water and sugar. Let it sit for about 5 minutes until it becomes frothy. If using dry yeast, mix it with the flour directly or dissolve it in warm water for activation.

Prepare the Dough:

In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the eggs and orange or clementine puree.

Gradually add the activated yeast mixture (or dry yeast, if using) and warm milk if desired. Mix everything together until the dough begins to form.

Knead and Rest the Dough:

Add the softened butter and knead the dough for 8-10 minutes until smooth and elastic. You can add a little more flour if the dough feels too sticky.

Cover the dough with a clean kitchen towel and let it rise for 1-1.5 hours in a warm place, or until it doubles in size.

Shape the Buns:

Once the dough has risen, punch it down to remove the air bubbles. Divide the dough into equal portions (about 12-15 pieces).

Roll each piece into a smooth ball and place them on a greased or lined baking tray. You can also shape them into rolls or twists for a different look.

Let the Dough Rise Again:

Cover the shaped buns with a towel and let them rise again for 30-45 minutes until they are puffy and doubled in size.

Bake the Buns:

Preheat your oven to 350°F (175°C). Bake the buns for 20-25 minutes, or until they are golden brown on top.

Serve:

Let the buns cool slightly before serving. They are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.

Serving and Storage Tips:

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