Orange
ras
el
hanout
sunshine
buns
I
am
a
passionate
eater
and
amateur
maker
in
the
world
of
viennoiserie.
And
while
I’m
a
lazy
laminator,
I
do
know
that
ultra-buttery
bakes
and
heat-packing
spices
are
a
bite
of
beauty.
The
flavours
in
this
part
morning
bun,
part
kouign
amann
riff
on
the
Moroccan
salad
of
fresh
orange
and
cinnamon,
but
I
am
adding
other
spices
too,
including
cayenne
pepper,
which
provides
a
lingering
warmth
as
you
eat.
And
they
are
some
kind
of
wholly
rolled-up
wonderful.
Make
the
ras
el
hanout
by
whizzing
all
the
spices
except
the
cayenne.
Sneeze
and
cough
a
few
times.
Sift
through
a
fine
sieve
and
return
any
stubborn
spice
bits
to
the
grinder
for
a
second
run.
Discard
any
husks
after
this
whiz.
Add
the
cayenne,
stir
well
and
set
aside.
Make
the
butter
by
mashing
all
the
ingredients,
except
the
marmalade,
together.
Liberally
smear
the
base
and
sides
of
four
individual
springform
tins,
11
cm
(4¼
in)
wide
×
3.5–4
cm
(1½
in)
deep,
and
set
aside.
Stir
the
marmalade
through.
Get
the
dusting
sugar
ready
by
stirring
the
sugar
and
spice
together
in
a
shallow
tray.
Place
the
prepared
tins
on
a
baking
paper–lined,
shallow-lipped
baking
tray.
While
you
are
in
the
cupboard,
grab
a
second
tray
to
place
on
top
for
the
baking
(much
later).
On
a
lightly
floured
work
surface,
roll
the
still
cold
Croiss-ain’t
dough
into
a
16
cm
×
40
cm
(6
¼
in
×
15¾
in)
rectangle,
8
mm
(⅜
in)
thick.
The
beautiful
buttery
lumps
in
the
dough
will
make
crisp
buttery
flakes
in
the
baked
buns.
If
the
thickness
seems
uneven
in
areas,
press
the
fatter
parts
down
and
shuffle
the
thinner
parts
inwards.
Position
the
short
side
facing
you
and
cut
four
4
cm
(1½
in)
strips
(I
use
a
pizza
wheel).
Smooth
the
butter/marmalade
filling
evenly
over
the
entire
dough
sheet.
Roll
each
strip
up
loosely
and
place
the
scroll
swirl
side
up
in
the
prepared
tin.
Don’t
press
them
to
fill
the
tin
space,
as
they
will
expand
to
fill
the
tin
diameter
during
the
proof
and
bake.
continued
…
Keeps
Best
eaten
warm
and
on
the
day,
but
freezes
well.
To
refresh,
wrap
in
baking
paper,
warm
in
a
160°C
(320°F)
oven
for
5
minutes,
then
re-coat
with
sugar.
Makes
A
sweet
buttery
afternoon
tea
for
4.
Takes
With
the
dough
made,
3–4
hours
to
prep,
proof,
bake
and
cool.
1
×
batch
Croiss-ain’t/
faux‑ssaint dough (page 87),
rested
overnight
cooking
oil
spray
Ras
el
hanout
spice
8
g
(¼
oz/4
teaspoons)
ground
cinnamon
3
g
(¹
⁄
₁₀
oz/1
teaspoon)
ground
cardamom
2
g
(1⁄16
oz/½
teaspoon)
ground
allspice
½
vanilla
bean
2
g
(1⁄16
oz/½
teaspoon)
ground
cloves
½
nutmeg
4
g
(⅛
oz/1
teaspoon)
sea
salt
flakes
slightly
heaped
¼
teaspoon
cayenne
pepper
Marmalade
butter
100
g
(3½
oz)
unsalted
butter,
soft
and
squidgy
80
g
(2¾
oz)
light
brown
sugar
5
g
(⅛
oz)
ras
el
hanout
spice
finely
grated
zest
of
1
orange
40
g
(1½
oz)
marmalade
(or
the
poached
cumquats
from
the
Walnut
la
marjorlaine,
page 193)
Dusting
sugar
100
g
(3½
oz)
raw
caster
(superfine)
sugar
5
g
(⅛
oz)
ras
el
hanout
spice