These tender, chewy buns are ideal for Christmas morning, but are equally fantastic on a chilly weekend morning. I find them to be just sweet enough, brimming with cardamom and spice, with a toothsome crust and a pillowy, stretchy center. I made my buns with candied ginger in place of the candied orange peel, but added grated orange zest for brightness and fragrance.
Though the texture is best with the overnight rise, you can skip this step and do the second rise just after shaping the dough and then bake them right away. Buns should be enjoyed warm. They'll keep well for a day, though they're at their best the same day they're baked.
Recipe excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day. Copyright © 2017 by Aimée Wimbush-Bourque. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
*I omitted the almonds because I have a nut allergy.