This sticky, citrus yeast bun recipe was passed around in my mom's circle of friends in the 1970's or possibly 80's, when I became eager to make them for my family as well. I have included a collage of photos for anyone who is more of a visual learner.
- 1/2 cup sugar
- 3 eggs
- 1/2 cup butter, very soft or melted
- 1/2 cup sour cream
- 2 cups warm/hot water
- 8 cups flour (approx)
- 2 tablespoons instant yeast
- 1 teaspoon salt
- 1/4 cup melted butter (approx) for brushing
- 1 cup sugar
- 1 cup coconut
- grated rind of two oranges
- 3/4 cup sugar,
- 1/2 cup butter or margarine
- 1/2 cup sour cream,
- orange rind and juice of 1/2 orange
- In bowl of stand mixer or large mixing bowl, beat sugar and eggs well, then beat in butter and sour cream.
- Add water and a few cups flour, then the yeast and salt. Continue adding four to make a soft dough that holds together. (If you are using a mixer, using dough hook attachment. Transfer dough to a large bowl when almost all of the flour is well incorporated. It’s good if it’s still a bit sticky.)
- Sprinkle lightly with flour and shape into ball. Push down and under along sides while rotating bowl with left hand, until dough is smooth. Cover and let rise 1 hour. (top right photo is of risen dough)
- Divide risen dough in half and roll each out (using a light dusting of flour under and on top) to about 10”x 22”. Don’t press or work dough too hard.
- Brush with melted butter and sprinkle with 1/3 of the filling. (1/3 for each half and save 1/3 for topping).
- Roll up jelly roll style and slice into about 1 inch slices.
- Place on greased or parchment paper lined pans, leaving a bit of room to spread. (as in center right photo)
- Cover with tea towel and plastic. Let rise 1 hour. They should be touching when they are ready.(as in bottom left photo)
- Sprinkle with some more of the filling and bake at 350 F about 20 min.
- Bring glaze ingredients to boil and cook, stirring, for 1 1/2 minutes/ You can do this while the buns are baking so that it thickens a bit while standing. Spoon over buns while they are still hot. Yield: 3 dozen