My Mind Patch: Candied Orange Rind Bun (Yudane)

Using my homemade candied orange rind, I baked 10 small orange flavour milk buns topped with orange flavour cookie crust. If you like the light citrus flavour of orange, you would enjoy these 😋

I salvaged the orange peel by removing the top orange rind using a fruit peeler. Cut into short strips, and blanched in hot water for 1 minute. Drain away the water, pat dry the orange rinds, and bury them in layers of raw sugar. Cover and keep in a cool cupboard for about 1 week, stirring the rinds daily once. The candied orange peels would be ready when they turned translucent and tasted sweet 🍊😋

Homemade candied orange rind

Yield: 10 small buns

Raw dough weight: 546g

Pan size: 30.5x19x3.5cm

Baking temperature: Preheat oven to 200℃ for about 10 minutes. After closing the oven door, reduce the temperature to 180℃, and bake for about 10 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the buns bake for another 3 minutes, or till the tops are lightly brown.

Ingredients

200g bread flour

15g superfine wholegrain/top/cake flour

5g pumpkin powder/superfine wholegrain flour

30g raw sugar

1g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

110g lactose-free milk, cold

15g beaten egg

15g whipping cream

25g cold water, to be added depending on dough condition

2g low sodium salt

20g unsalted butter, softened

10g homemade candied orange rind (added with butter)

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Toppings

egg wash

Orange Cookie Crust

20g unsalted butter, softened

20g icing sugar

15g beaten egg

1/8 tsp low-sodium salt

5g homemade candied orange rinds, chopped finely

15g milk powder

3g Parmesan cheese, grated

20g top flour

Directions:

1. Knead the dough following your preferred method.

For my method, you can refer to my recipe Yudane Milk Bread. Kneading the dough to window pane stage.

2. After kneading the bread dough to window pane, shape the dough into a ball, and keep it in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 70 to 80 minutes.

4. While the dough is thawing, mix the softened butter with icing sugar, followed by beaten egg and candied orange rinds, and sifted dry ingredients, into a smooth cookie dough.

Transfer the orange rind cookie dough to a piping bag fitted with Wilton 1D nozzle. Set aside at room temperature.

5. Deflate the dough, and divide the dough into 10 portions, shape them into balls and let them rest for about 15 minutes.

6. Shape each dough ball into a small Swiss roll shape.

7. Arrange the shaped dough in a baking tray (30.5x19x3.5cm) lined with parchment paper. Let the shaped dough prove in a cold oven for about 45 to 50 minutes.

8. Preheat the oven to 200℃. While waiting, brush the shaped dough with beaten egg.

Pipe a long strip of orange cookie dough along the longer center line of the shaped dough.

9. After closing the oven door, reduce the temperature to 180℃, and bake for about 10 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the buns bake for another 3 minutes, or till the tops are lightly brown.