Calamansi Curd Morning Buns

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I love seeing new ingredients at the farmer’s market. I get excited! I start thinking of recipes I can make with the new produce, how would it taste, how to use it in a recipe. I want to find out the benefits of that produce. Take pictures of the produce, because it can be so pretty! So I found calamansi fruit at the market, at this booth run by an 80 year old mother and her son. She is this fiesty little asian woman, with so much energy and zeal. I always make it a point to get something from her, even though I may not need it. The calamansi fruit is so cute! They are yellow green in color, the skin is soft, easily squeezeable, and the juice is tart.  I was really inclined to make a calamansi curd, and use it to make morning buns! The curd tastes so good just by itself, and also slathered on a sourdough toast or use it with plain whipped greek yogurt to give it some ooomph!! Hmm.

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I used my lemon curd recipe to make the calamansi curd. The curd color is so pretty, a bright beautiful yellow because of the juice color and the beautiful egg yolks, from eggs that I got at the farmer’s market.  My family loves morning buns. They are fantastic with coffee or milk and you can do so much with the base recipe. I used a Bon Appetit recipe, from the website, and have tweaked it and simplified it to suit how I would like to make it. The recipe works beautifully and the buns are wonderful and puffy, crisp on the outside and soft and moist on the inside.   The recipe makes 24 buns, so I made half with nutella spread and the filling, and half of them with the filling and the calamansi curd. The filling is a combination of butter, brown sugar, granulated sugar, spices like cinnamon, ginger and cardamom. I love the addition of cardamom and ginger, because they are warm and wonderful spices for the winter, and work beautifully with the nutella and the calamansi curd.

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The dough is an overnight dough, and not hard to prepare at all. You simply mix the dry and wet ingredients separately, and then add them together. Let the dough rest overnight. The morning of, divide the dough into 2 halves, to make 12 morning buns at a time in the muffin pan. Each half makes 12 morning buns. You can use the calamansi curd for both the doughs. My kids love chocolate(well who doesn’t?! 🙂 ) so I used nutella in one half of the dough. You have to let them rise again for about half hour, and then bake it off in the oven at 350 degrees. After baking, brush each morning bun with melted butter, and roll them in granulated sugar. They are best eaten fresh ofcourse 🙂 The kitchen smells amazing when the buns are baking in the oven! All the butter, sugar, citrus smells are intoxicating and so inviting! 🙂 The calamansi curd morning bun tasted amazing with a spread of the curd on the top as well. I could not stop at one, they were super delicious!

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You can try to find the calamansi fruit in asian grocery stores, or better, get a plant from Home Depot and grow them yourself! I will surely be getting a plant soon. I am loving this fruit and I only wish it was available in abundance! You can make lemon curd if you cannot find calamansi easily.

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If you do get a chance to make this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment on the blog post!

Hope you all are having a wonderful start of February!

Much Love!



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