Tuesday, 17 December 2013

Orange sweet rolls!

I like yeast dough.

Even though it is difficult, the yeast may not react, you have to wait, etc., the result when it comes to taste and texture is so good!

I made orange sweet rolls for brunch, using a recipe, which can also act as a base for cinnamon rolls, chocolate rolls and so on.
In fact, after making cinnamon rolls with no yeast, I wanted to find a nice recipe for cinnamon rolls with yeast and I believe my search is over!

Orange sweet rolls
recipe adapted from here

21gr active dry yeast
375gr warm water
120gr honey
120gr butter melted
3tsp salt
2 eggs beaten
600gr flour + more if needed

125gr butter soft
225gr sugar
4tbsp fresh orange juice

500gr icing sugar
5 tbsp fresh orange juice
110gr creme fraiche

* Preheat the oven to 110oC, then turn it off.
* Combine the warm water with the yeast in the bowl of your mixer. Allow it to sit for 5 min, until it bubbles.
* Add honey, melted butter, salt, eggs and mix them well.
* Slowly add 450gr flour, using the dough hook. The dough will be wet.
* Start adding more flour until the dough pulls away from the sides of the bowl and is sticky. Put a finger in the dough. If it sticks, but does not pull any dough, it is OK.
* Cover it with plastic wrap and place it in the warm OFF oven.
* It must double in size, about 40-45 min.
* After it has risen, punch it down and roll it to a rectangle sheet. Spread the filling and roll tightly, from the long end.
* Cut rolls about 3cm thick and place them in a buttered pan.
* Cover with a towel and place back in the warm OFF oven to rise for a second time, about 20-30 min.
* Now preheat the oven to 180oC and bake the rolls for 25 min.
* Drizzle the glaze over the warm rolls!

* For the filling mix everything together.

* For the glaze combine everything together and adjust for consistency.

Mmmm, they smell so good!

Soft and fragrant and tasty, these rolls are a treat!


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