3.9K
Puree the peeled oranges in a blender and place in a saucepan along with sweetener of choice (raw sugar, coconut sugar, birch xylitol etc). Bring to a boil, then lower the heat to medium, and boil for about minutes until the mixture has reduced and thickened. It will thicken even more as it cools. Now, if you don’t have time and the jam is too thin, push it through a mesh strainer into a bowl. You’ll use the jam to fill the rolls and a liquid part to drizzle over ( it’s so good). Transfer the jam into a jar. Place both, the jam and liquid part in the fridge to cool off.
These Whole Wheat Morning Buns filled with Blood Orange Jam are a breakfast dream! The perfect treat to enjoy with a cup of coffee or tea.
It’s been way too long since I made morning buns and I feel like I will be making batch after batch now. Recently, I’ve been seeing these beautifully twisted swedish buns all over the internet, so I decided to make my own version of it! These morning buns are made with a whole wheat yeast dough and filled with a homemade blood orange jam. Of course, feel free to fill them with any fruit jam that you like! I used blood oranges since they’re in season right now. They’re not too sweet with just a little bit of butter which makes them super breakfast friendly.
HOW TO MAKE THESE WHOLE WHEAT MORNING BUNS
1. MAKE THE YEAST DOUGH AND LET IT RISE
First, warm up the milk, add yeast butter and raw sugar. Give it a quick stir and let it rest for a few minutes. Prepare the dough using a stand mixer or by hand.Add in flours, egg and yeast mixture. Using a dough hook, mix on low speed until combined. Increase the speed and continue to mix until an elastic dough forms.Cover and let rise for 30 minutes.
2. ROLL OUT THE DOUGH & SPREAD OVER THE JAM
Dust a clean surface or parchment paper with flour and roll the dough into a rectangle (about 1/4 inch thick). Spread the jam over the dough, sealing it on the sides just a little bit, so the jam won’t spill too much.
3. SLICE, TWIST AND LET IT RISE AGAIN
Slice it into 1 inch wide strips (or wider, the rolls will be bigger).
HOW TO TWIST MORNING BUNS
Slice it into 1 inch wide strips (or wider, the rolls will be bigger). Grab one end of the strip and coil the dough around your two fingers, then over the top. Coil dough again and tuck the loose end in at the bottom. I found this tutorial so helpful!
4. BRUSH WITH EGG AND BAKE FOR ABOUT 10 MINUTES!
HOW TO MAKE BLOOD ORANGE JAM
Blood oranges have very similar if not the same flavor as typical oranges, but provide the most gorgeous red color. The blood orange jam is really easy to make and all you need to do is follow a few steps. If possible, make it a day or at least a few hours before. The jam gets thicker as it cools!
Puree the peeled oranges in a blender and place in a saucepan along with sweetener of choice (raw sugar, coconut sugar, birch xylitol etc). Bring to a boil, then lower the heat to medium, and boil for about minutes until the mixture has reduced and thickened. It will thicken even more as it cools. Now, if you don’t have time and the jam is too thin, push it through a mesh strainer into a bowl. You’ll use the jam to fill the rolls and a liquid part to drizzle over ( it’s so good). Transfer the jam into a jar. Place both, the jam and liquid part in the fridge to cool off. 
What’s awesome about this recipe, is pretty much everything! It has such easy to follow steps, a gorgeous color and a rich orange flavor. They’re also so beautiful, fun to make and rewarding!! Not to mention, your house will smell like heaven while they bake. Plus it’s made a bit healthier than usual buns!
I hope you love this recipe as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
Ingredients
WHOLE WHEAT MORNING BUNS
3/4 cup whole wheat flour (can sub with white whole wheat or all purpose)
1 1/4 cup all-purpose flour
1 egg, room temperature
1/2 cup + 1 tbsp milk (regular or plant-based milk)
2 1/4 tsp yeast
3 tbsp butter, room temperature (regular or vegan)
2 tbsp raw sugar
1 egg, beaten, for eggwash
BLOOD ORANGE JAM
3 blood oranges
1/2 cup raw sugar or birch xylitol
Instructions
- Pour the milk into a small saucepan and preheat until very warm (120-130°F). Take off the heat. Add yeast, butter, sugar and give it a quick stir. Let it rest for about 5 minutes.
- In the bowl of an electric stand mixer, add flours, egg and yeast mixture. Using a dough hook, mix on low speed until combined. Increase the mixer speed to medium and continue to mix for about 10 more minutes until an elastic dough forms. Add more flour or milk if needed.
- Transfer to a flat, lightly floured surface and knead it a few times. Place the ball of dough in a lightly oiled bowl. Cover tightly with plastic wrap. Let rise in a warm place for about 1 hour, or until doubled.
- In the meantime, peel blood oranges. Puree the oranges in a blender and place in a saucepan along with sugar. Bring to a boil, then lower the heat to medium, and boil for about 35 minutes until the mixture has reduced and thickened. It will thicken even more as it cools. Now, if you don't have time and the jam is too thin, push it through a mesh strainer into a bowl. You'll use ja to fill the rolls and a liquid part to drizzle over ( it's so good). Transfer the jam into a jar. Place both, the jam and liquid part in the fridge to cool off.
- Dust a clean surface or parchment paper with flour and roll the dough into a rectangle (about 1/4 inch thick). Spread the jam over the dough, sealing it on the sides just a little bit, so the jam won't spill too much. Slice it into 1 inch wide strips (or wider, the rolls will be bigger). Grab one end of the strip and coil the dough around your two fingers, then over the top. Coil dough again and tuck the loose end in at the bottom.
- Place buns on your prelined baking sheet, (giving enough room to rise), cover with a kitchen towel and let rise for about 30-40 minutes. Meanwhile, preheat the oven to 380F. Brush each bun with the beaten egg, and bake for 10-12 minutes until golden brown.