I usually make orange cream muffins when I'm in the mood for something fluffy, sweet, and aromatic, but I don't want to complicate things too much. They have a rich dough, similar to that of a sweet bread, but here I use more butter and eggs. When I have time, I let the dough rise in the fridge overnight; it's more convenient and really helps with the final texture. I think they work well for breakfast as well as for an afternoon snack.
Quick Info
Total time: approx. 12-14 hours (includes overnight rising)
Actual preparation time: 40-50 minutes
Baking time: 20-25 minutes
Servings: 10-12 large muffins or 1 loaf and a few small muffins
Difficulty: medium
Recipe type: homemade dessert, suitable for breakfast or coffee
Ingredients
For the dough:
- 600 g all-purpose flour
- 4 eggs
- 200 g butter (at room temperature)
- 50 g sugar
- 1 packet (7 g) dry yeast
- 1 teaspoon salt
- about 100 ml warm water (you might need a bit more or less, depending on the flour)
- grated zest of one lemon and one orange
- additional flour for the work surface and for rolling out the dough
For the orange filling:
- 400 ml orange juice (I used freshly squeezed juice, topped up with orange nectar if needed)
- 1 packet vanilla pudding (usually 40 g)
- sugar to taste (I don’t add any, but you can if you prefer it sweeter)
For brushing:
- 1 beaten egg mixed with a little milk
Instructions
1. All ingredients should be at room temperature. I start by sifting the flour into a large bowl. I mix the flour with the salt and sugar, but I set aside a teaspoon of sugar for the yeast.
2. I make a well in the center of the flour, add the dry yeast, and sprinkle the reserved teaspoon of sugar on top. I pour a little warm water over the yeast and cover it with some flour. I let it sit for 10-15 minutes to activate the yeast (it should form a paste).
3. I add the whole eggs to the bowl, along with the grated lemon and orange zest. I start mixing on low speed (I use the dough hooks on my mixer). As the ingredients incorporate, I gradually add the remaining warm water. It can also be kneaded by hand without any problem.
4. When the mixture becomes homogeneous, I start adding the butter, cut into small cubes, a little at a time. I continue mixing or kneading until all the butter is incorporated.
5. I knead the dough by hand for a few minutes until it becomes elastic and pulls away from the sides of the bowl. If needed, I sprinkle a little more flour, but not too much to avoid making it dry.
6. I cover the bowl with plastic wrap, allowing space for the dough to rise. I place the bowl in the refrigerator overnight (for at least 8 hours). The dough rises slowly and becomes denser, but remains easy to work with.
7. The next day, I turn the dough out onto a floured work surface and knead it gently to release the air.
8. For the cream: I dissolve the pudding powder in a few tablespoons of orange juice. I heat the rest of the juice. When it boils, I pour in the pudding mixture and quickly whisk. When the cream thickens, I remove it from the heat and let it cool completely. If it seems too tart, add sugar to taste.
9. From the dough, I take a portion and roll out three strips. I spread cream on each, roll them up, and braid them like a loaf. I place them in a greased pan, cover, and let them rise for another 10-15 minutes.
10. From the remaining dough, I tear off pieces and shape them into small spirals, then place a small ball of dough on top of each and set them in muffin tins.
11. I beat an egg with a little milk and brush this mixture over both the braided loaf and the muffins. I preheat the oven to 220°C.
12. I bake for 20-25 minutes. It's important not to exceed the baking time; otherwise, they won’t be fluffy.
13. I take them out of the oven and let everything cool on a rack. They cut better once completely cooled, but if you can't wait, you can tear them apart by hand.
Why I Make This Recipe Often
I love that it results in a fluffy dough that holds up well from one day to the next. I can make both individual muffins and a loaf version. The orange cream provides a refreshing filling, and the dough is versatile enough to adapt to my cravings.
Tips and Variations
Tips
- If you want the muffins to be even more aromatic, add a little vanilla or orange extract to the dough.
- Don’t overdo it with the flour when kneading; otherwise, the muffins will turn out drier.
- For overnight rising, place the bowl of dough in a bag or cover it well to prevent a crust from forming.
Substitutions
- Instead of fresh orange juice, you can use only nectar, but the final taste will be a bit sweeter and less tangy.
- Vanilla pudding can be replaced with orange or even lemon pudding if you prefer a more tart cream.
Variations
- The dough can be used as a base for other types of muffins, without filling, or with jam/jelly in the center.
- The muffins can also be shaped into filled rolls or simple balls, not just spirals.
- You can make just the loaf, without muffins, if you don't have small molds on hand.
Serving Ideas
- They are good on their own, but if unfilled, they can be spread with a bit of jam or jelly.
- They can be served for breakfast with milk, coffee, or tea.
- Leftovers can be sliced and gently reheated in the microwave the next day.
Frequently Asked Questions
1. Does the dough have to rise overnight?
It's not mandatory, but slow cold rising helps with texture and flavor. If you're in a hurry, let it rise for 1-2 hours at room temperature until it doubles in size.
2. What can I use if I don’t have muffin tins?
You can shape the dough into rolls or spirals and bake them directly on a tray or in a loaf pan.
3. Can I add sugar to the cream?
Yes, if you want a sweeter filling. Add sugar to taste, preferably when the cream is still hot.
4. What can I brush the muffins with if I don’t have an egg?
You can use just milk or even a little liquid cream.
5. Can I freeze the muffins?
I don’t recommend it; the texture won’t be the same after thawing. They are best consumed fresh or within 2-3 days.
Nutritional Values (Estimates)
One large muffin (out of 12, with filling) has approximately 280-310 kcal.
Protein: 6-7 g
Carbohydrates: 36-40 g
Fats: 12-14 g
Values may vary depending on how much cream and what type of orange juice you use. This is a fairly rich recipe, suitable mainly as a dessert, not for dieting.
Storage and Reheating
The muffins and loaf remain fluffy for 2-3 days if kept in an airtight container or wrapped in foil. After the first day, they can be gently reheated in the microwave or conventional oven to return to their original texture. They do not store well for more than a few days; they dry out and become hard. Freezing is not recommended.
Quick Info
Total time: approx. 12-14 hours (includes overnight rising)
Actual preparation time: 40-50 minutes
Baking time: 20-25 minutes
Servings: 10-12 large muffins or 1 loaf and a few small muffins
Difficulty: medium
Recipe type: homemade dessert, suitable for breakfast or coffee
Ingredients
For the dough:
- 600 g all-purpose flour
- 4 eggs
- 200 g butter (at room temperature)
- 50 g sugar
- 1 packet (7 g) dry yeast
- 1 teaspoon salt
- about 100 ml warm water (you might need a bit more or less, depending on the flour)
- grated zest of one lemon and one orange
- additional flour for the work surface and for rolling out the dough
For the orange filling:
- 400 ml orange juice (I used freshly squeezed juice, topped up with orange nectar if needed)
- 1 packet vanilla pudding (usually 40 g)
- sugar to taste (I don’t add any, but you can if you prefer it sweeter)
For brushing:
- 1 beaten egg mixed with a little milk
Instructions
1. All ingredients should be at room temperature. I start by sifting the flour into a large bowl. I mix the flour with the salt and sugar, but I set aside a teaspoon of sugar for the yeast.
2. I make a well in the center of the flour, add the dry yeast, and sprinkle the reserved teaspoon of sugar on top. I pour a little warm water over the yeast and cover it with some flour. I let it sit for 10-15 minutes to activate the yeast (it should form a paste).
3. I add the whole eggs to the bowl, along with the grated lemon and orange zest. I start mixing on low speed (I use the dough hooks on my mixer). As the ingredients incorporate, I gradually add the remaining warm water. It can also be kneaded by hand without any problem.
4. When the mixture becomes homogeneous, I start adding the butter, cut into small cubes, a little at a time. I continue mixing or kneading until all the butter is incorporated.
5. I knead the dough by hand for a few minutes until it becomes elastic and pulls away from the sides of the bowl. If needed, I sprinkle a little more flour, but not too much to avoid making it dry.
6. I cover the bowl with plastic wrap, allowing space for the dough to rise. I place the bowl in the refrigerator overnight (for at least 8 hours). The dough rises slowly and becomes denser, but remains easy to work with.
7. The next day, I turn the dough out onto a floured work surface and knead it gently to release the air.
8. For the cream: I dissolve the pudding powder in a few tablespoons of orange juice. I heat the rest of the juice. When it boils, I pour in the pudding mixture and quickly whisk. When the cream thickens, I remove it from the heat and let it cool completely. If it seems too tart, add sugar to taste.
9. From the dough, I take a portion and roll out three strips. I spread cream on each, roll them up, and braid them like a loaf. I place them in a greased pan, cover, and let them rise for another 10-15 minutes.
10. From the remaining dough, I tear off pieces and shape them into small spirals, then place a small ball of dough on top of each and set them in muffin tins.
11. I beat an egg with a little milk and brush this mixture over both the braided loaf and the muffins. I preheat the oven to 220°C.
12. I bake for 20-25 minutes. It's important not to exceed the baking time; otherwise, they won’t be fluffy.
13. I take them out of the oven and let everything cool on a rack. They cut better once completely cooled, but if you can't wait, you can tear them apart by hand.
Why I Make This Recipe Often
I love that it results in a fluffy dough that holds up well from one day to the next. I can make both individual muffins and a loaf version. The orange cream provides a refreshing filling, and the dough is versatile enough to adapt to my cravings.
Tips and Variations
Tips
- If you want the muffins to be even more aromatic, add a little vanilla or orange extract to the dough.
- Don’t overdo it with the flour when kneading; otherwise, the muffins will turn out drier.
- For overnight rising, place the bowl of dough in a bag or cover it well to prevent a crust from forming.
Substitutions
- Instead of fresh orange juice, you can use only nectar, but the final taste will be a bit sweeter and less tangy.
- Vanilla pudding can be replaced with orange or even lemon pudding if you prefer a more tart cream.
Variations
- The dough can be used as a base for other types of muffins, without filling, or with jam/jelly in the center.
- The muffins can also be shaped into filled rolls or simple balls, not just spirals.
- You can make just the loaf, without muffins, if you don't have small molds on hand.
Serving Ideas
- They are good on their own, but if unfilled, they can be spread with a bit of jam or jelly.
- They can be served for breakfast with milk, coffee, or tea.
- Leftovers can be sliced and gently reheated in the microwave the next day.
Frequently Asked Questions
1. Does the dough have to rise overnight?
It's not mandatory, but slow cold rising helps with texture and flavor. If you're in a hurry, let it rise for 1-2 hours at room temperature until it doubles in size.
2. What can I use if I don’t have muffin tins?
You can shape the dough into rolls or spirals and bake them directly on a tray or in a loaf pan.
3. Can I add sugar to the cream?
Yes, if you want a sweeter filling. Add sugar to taste, preferably when the cream is still hot.
4. What can I brush the muffins with if I don’t have an egg?
You can use just milk or even a little liquid cream.
5. Can I freeze the muffins?
I don’t recommend it; the texture won’t be the same after thawing. They are best consumed fresh or within 2-3 days.
Nutritional Values (Estimates)
One large muffin (out of 12, with filling) has approximately 280-310 kcal.
Protein: 6-7 g
Carbohydrates: 36-40 g
Fats: 12-14 g
Values may vary depending on how much cream and what type of orange juice you use. This is a fairly rich recipe, suitable mainly as a dessert, not for dieting.
Storage and Reheating
The muffins and loaf remain fluffy for 2-3 days if kept in an airtight container or wrapped in foil. After the first day, they can be gently reheated in the microwave or conventional oven to return to their original texture. They do not store well for more than a few days; they dry out and become hard. Freezing is not recommended.