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Fresh tangerine buns are buttery, tender, and brimming with citrus thanks to the layers of tangerine flavor built into these puff pastries. This orange muffin recipe will enhance your breakfast, brunch, or afternoon tea.
Take advantage of the tangerine peak season with these faint tangerine buns!
I must be in the right business because I am so excited by every little change to the seasonal food calendar. It is not only the winter “citrus” season, but it breaks down into so many delicious micro stations. And the good news is that you don't even have to keep track of the details… just follow the example from the produce section of your supermarket ~ when you see that big bunch of tangelos for sale, that's when they're at their best. Right now I am obsessed with beautiful tangerines with their intense color and that loose peel that peels off so easily, so let's cook!
Tangerines have a unique flavor profile
The zest and fresh tangerine juice add their unique flavor to my citrus-themed scones. It's hard to describe the difference between regular orange and tangerine, but you know it right away when you try it (or smell it).
tangerines compared to oranges:
- tangerines are less astringent
- tangerines are sweeter
- mandarins have a stronger flavor
How to make perfect buns in a food processor
I think this is the best method for making buns, and it's also the easiest!
- Put your dry ingredients (usually flour, sugar, and salt) in the food processor and pulse to combine.
- Add cubes of cold butter and pulse until butter is incorporated and mixture crumbles, about 20 pulses.
- Add the liquid ingredients through the top while the machine is running. Run the machine briefly until the dough comes together in a lump.
- Pour onto a floured surface to bring the dough together on a flat disk to pat or roll.
You will smell the aroma of fresh tangerine throughout the cooking process, it is wonderful on a winter morning.
I make the icing with powdered sugar and tangerine juice, which adds another layer of citrus to these buns. The scones themselves are not super sweet, so I think they really benefit from the extra sweetness that the glaze provides.
It can dip, spread, or drizzle, but don't skip the enamel!
Yes, you can make these buns with other citrus too.
Other mandarin varieties are clementines (Cuties) and tangelos, which would work. You can use regular navel oranges, Cara Cara pink oranges, or even blood oranges.
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These are GOOD ~ try them out, I am sure you will love them. Right now there are so many large tangerines flooding the market that they are in high season until February. Grab them while they are around, there are no other citrus like them.
Did I mention that I love tangerines?
Fresh tangerine buns are buttery, tender, and brimming with citrus thanks to the layers of tangerine flavor built into these puff pastries. They will enhance your breakfast, brunch, or afternoon tea.
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 8 buns
- 1/2 cup of sugar
- zest of a tangerine, peeled into strips with a vegetable peeler. Only the colored part, without white marrow!
- 2 1/4 cups all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into pieces
- 1/2 Cup of buttermilk cultivated
- 1/2 teaspoon mandarin oil or extract (optional)
- 1 1/2 cups icing sugar
- tangerine juice, to thin the enamel
- mandarin zest
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Put the sugar and tangerine zest in a food processor and process until the tangerine zest is finely ground and the sugar is pale orange.
Add flour, baking powder, and salt to machine and pulse to combine.
Add chunks of cold butter and pulse about 20-25 times until mixture resembles coarse crumbs.
With the machine running, pour in the buttermilk and extract, and run the machine until the dough comes together.
Spread the dough on a lightly floured surface and bring it together with your hands until there is no dry flour. Knock the dough into a flat round, about 1 1/2 inches thick (thicker if desired) and cut 8 buns with a 3-inch cookie cutter. You will need to reform the dough once or twice.
Place the buns 2 inches apart on a parchment lined baking sheet and place the pan in the refrigerator while cleaning, about 10-15 minutes.
Bake the buns for about 20 minutes until just beginning to brown, but don't over-bake. They'll still be pretty pale when they're done.
Mix the icing sugar with enough tangerine juice to make a thick glaze. Beat or stir well and let the frosting sit for a few minutes to dissolve the lumps in the sugar. Dip the cooled buns into the glaze and turn them over to dry on a wire rack. Immediately sprinkle with mandarin zest while the frosting is still wet.