Red Currant Bakery

Yeasted Dough
12 In the bowl of a stand mixer add in the sugar, zest of one orange, and cardamom. Rub the zest and cardamom into the sugar with your fingers until the sugar starts to clump from the oils and turns a light orange.
14 Then whisk in the flour and yeast.
15 Sprinkle in the salt. Then add in the warm milk, two eggs, and vanilla extract.
16 Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
17 Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.
18 Cover the bowl with plastic wrap or a towel and place somewhere warm to rise for 1 hour. The dough should double in size.
Mascarpone Filling 
40 In a medium bowl, combine the mascarpone, sugar, orange zest, vanilla extract, salt, and cardamom. Stir together and set aside.
Shape
20 Preheat the oven to 350 F and place a rack in the center of the oven.
21 Line a 12” cast iron pan, or a 10" or 12" metal cake pan, with parchment paper.
22 Once the dough has doubled in size, briefly knead it to knock the air out. Roll it out on a lightly floured surface to 30 cm x 60 cm. Try to keep the dough as rectangular as possible while rolling it out and use flour as needed to keep the dough from sticking.
23 Spread the mascarpone filling over the surface of the dough leaving a small 1/2" border on all edges except one long side.
24 Dollop the orange marmalade over the top and use a fork to pull it apart/spread it apart over the filling. It will mix in with the mascarpone, that's ok!
25 Roll the dough up, starting with the long side where no border was left. Be careful to keep the roll tight but don't squeeze out the filling.
26 Once fully rolled, place it seam side down, and use a long sharp knife to cut it in half lengthwise.
27 Twist the two halves together with the filling face up. Start by crossing the two over each other in the middle to make an X shape, then twist together towards both ends. Pinch the ends together so that you have one long twist.
28 Starting with one end, roll the twist up into a giant cinnamon roll/snail shape. Tuck the starting end and the final end under the roll (at the center and edge respectively).
29 Carefully lift and place it in the lined cast iron pan.
41 Set aside for at least 45 minutes to proof while the oven preheats. It should become twice the size and puffy!
Bake
31 Once the oven is heated up, place the pan onto the center rack in the oven. Set a timer for 30 minutes.
32 After 30 minutes have passed, rotate the pan 180 degrees and bake for another 15-20 minutes until golden brown.
33 Once baked, remove from the oven and place on a wire rack to cool slightly.
34 While it cools, make the glaze.
Blood Orange Glaze
36 Squeeze the juice of two blood oranges into a small pot, bring to a simmer over medium heat and cook down for 5-10 minutes. It should reduce to about 3 tablespoons.
37 In a medium bowl, add in the block of butter. Pour the hot, reduced juice over the butter and whisk to combine.
38 Pour in the powdered sugar and whisk to combine.
42 If it is too thin, add more powdered sugar.
43 Drizzle/pour the icing over the bun, then use the back of a spoon to spread it out.