3 cups all-purpose flour
3 tbsp granulated sugar
4 tsp baking powder
1 1/2 tsp salt
1/3 cup shortening
3/4 cup orange juice
3 tbsp butter, softened
3/4 cup granulated sugar
4 tsp grated orange rind
In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in shortening until in fine crumbs. Beat eggs with orange juice; drizzle over crumbs, tossing with fork to moisten.
Turn out dough onto lightly floured surface; knead gently for 30 seconds. Roll or pat into 8-inch (20 cm) square; spread with butter.
Orange Sugar: Combine sugar with orange rind; sprinkle over dough. roll up jelly roll-style; cut into 8 slices. Place, side by side and cut side down, in greased 9- or 10-inch (3 or 4 L) tube pan. Bake in centre of 425 F (220 C) oven for 35 minutes or until golden. (Make Ahead: Store in airtight container at room temperature for up to 1 day.)
Makes 8 buns.
Note: I replaced the shortening with an equal amount of butter.
Source: The Complete Canadian Living Cookbook, 2001