Orange Sticky Buns

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I’ve had this recipe and have been meaning to try it for a while. Thankfully, the chance presented itself as a dessert for our communal meal. Despite that fact that I don’t think I’ve ever made Cinnamon Buns before, apparently I decided that cinnamon was too mainstream and therefore was attracted to this citrus-y take on a traditional favourite. It was good to have a fun dessert, because I unwittingly continued my theme of some kind of carb with roasted vegetables, tomato sauce, and cheese. After I bought the ingredients for my veggie pasta casserole, I realized it was pretty much the veggie lasagna and the veggie stromboli in a different form. Ah well.

Everything turned out well except for the icing- we didn’t have quite enough icing sugar but we had already added the butter and it was, well, interesting. And we didn’t whip up the butter enough with the sugar or something, so there were chunks of butter we couldn’t get rid of (we’re also working sans mixer here).  However, when we put the icing on the warm buns the butter melted and it was delicious. Seriously to die for. We couldn’t stop eating them. I think if I do it again, I’ll just use the glaze I make for my scones- very simple, just orange juice and sugar which is the glaze I’ve included below. No need for all that butter!

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Follow the instructions below to make the dough. After the dough has risen, roll it out on a floured surface into a rectangle.

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Then mix the filling. Zest an orange by grating the skin of an orange with the small holes on a cheese grater, or with a steak knife.

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Yay orange zest! It should look like this.

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Mix the orange zest with 3 tablespoons butter and some sugar and voila! Tasty filling.

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I let the filling set for too long before spreading it, so the butter started to solidify. Still works, but I’d suggest waiting until you’re ready to spread to melt the butter.

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Roll ‘er up! You have an orange roll log. Roll it from the long side; you want the length.

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Now I used dental floss, but you can use sewing thread or that cheese wire stuff. Just put the string under the dough, cross over top, and then pull in opposite directions. Yay orange buns!

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This is the bun ready to be baked, Doesn’t it look adorable?

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They’re all on the pan! Wahoo! They’ll expand don’t you worry.

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While they’re baking, mix the glaze. This is my weird chunky butter glaze. Just use icing sugar and orange juice. It’s better trust me. Not sure what was going on here. But it worked.

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They’re done! Don’t they look marvelous? But wait, they’re missing the glaze! Quick, while they’re warm…

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And that my friends. Is an orange roll. They were super tasty and I kind of wish I had made more.

Bon Appetit!

Original recipe- http://www.justgetoffyourbuttandbake.com/2010/01/18/orange-rolls-to-die-for-picture-tutorial-you-can-do-it/

Orange Sticky Buns

Yield: 15 sticky buns

Ingredients:

Rolls:

  • 1 cup warm milk
  • 9 tablespoons butter
  • 4 cup flour
  • 3 eggs
  • 1 cup white sugar
  • 1 tablespoon yeast
  • 1 tsp salt
  • zest of 1 orange

Icing:

  • 2 cups powdered sugar
  • 4 tablespoons orange juice (fresh squeeze is preferable)

Instructions:

First off, prepare the dough. You want to proof your yeast to be sure it’s active, so dissolve 1 tablespoon of yeast with 1/2 teaspoon sugar in 1/3 cup of very warm water. Mix it together and let it rise. If it doesn’t start to bubble and rise a bit after a few minutes, your yeast is probably dead because of water that was too hot or the age of the yeast.

Next melt 3 tablespoons butter and mix with the 3 eggs, 1/2 cup sugar, the yeast mixture, and 1 cup milk. Mix well and then add 1 cup of flour. Then add 3 more cups of flour (or however much you need until you have a nice dough) and 1 teaspoon of salt. Let rise until doubled, about 2 hours.

Now for the yummy orange part! While the dough is rising, zest an orange. If you don’t know what zesting is, basically you grate off the peel of an orange and that shredded peel is called zest. Don’t zest the white part, only the orange part. When your dough is risen, roll it out flat onto the counter into an oblong rectangle. Roughly 28″x9″. Then for the filling, combine 6 tablespoons melted butter with 1/2 cup sugar and the orange zest. Spread this filling over the surface of the dough, and then roll the dough up lengthwise (so the end result is a 28″ long roll of awesome).

Cut the roll into 1” cross sections (roughly 15 piece). I used dental floss because it works beautifully; if you have that wire you use to cut cheese, or some other implement you’d rather use go for it; i hear sewing thread works well. Using a knife, though, can squish the rolls, and no one wants that. Then set the rolls on a greased baking sheet (leave a bit of space- they will rise!) and let rise for a bit, until double.

Bake the rolls at 375 F for about 20 minutes, or until done through. While the rolls are baking, prepare the glaze. Squeeze out the juice from the orange you zested and mix it with 2 cups of powdered sugar. The ratio is about 4 T orange juice to 1 cup sugar, but feel free to add until you have a nice consistency. Remember, it’s a lot easier to add a little more liquid if your glaze has too much sugar then to add more sugar, so I suggest starting with the sugar and slowly adding orange juice.

When the rolls are done, feel free to glaze while still warm. Then eat them! For they are delicious and you will love them.

 

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Sweet Cinnamon Swirl Bread

My time in Peru is almost up. Well, I still have a month, but a month isn’t very long. The kids have a 2 week break starting next week, so it will be the last time Victoria, my co-teacher, has class with the students. I still have 2 weeks with them after the break, but because Victoria is leaving, we decided to bake them all cookies. And for our Professor? What better than a sweet loaf of bread! I had this recipe in my bookmarks tab for a while, and it seemed perfect.

Our first attempt failed because I had forgotten to check for yeast, meaning we couldn’t make it (which is a very important bread ingredient I suppose). Yesterday however we had all the ingredients gathered, and set upon baking the loaf. It turned out pretty well I think, but it’s hard to tell when you can’t cut a piece off to try.

cinnamon bread (3)First combine the warm milk and yeast, letting it set for 10 minutes until a faint froth appears. In a separate bowl, stir together the flour, salt, and cinnamon.

cinnamon bread (4)In another separate bowl, add the butter, sour cream, honey, and granulated sugar. We didn’t have a mixer so we just mushed it together with a fork. Then add the eggs one at a time, and the vanilla.

cinnamon bread (6)Beat in the yeast/milk mixture. Yay soupy batter!

cinnamon bread (7)Time to add the flour. First add half the flour and mix well, then add the rest of the flour.

cinnamon bread (8)It should form a nice dough. I had to add some extra flour to make it kneadable. Knead it for a bit until elastic. Then let it rise until doubled or roughly 2 hours.

cinnamon bread (10)Then, in another separate bowl because baking is all about dirtying as many dishes as possible, add the sugar, raisins, and spices for the filling.

cinnamon bread (14)After the dough has risen, roll it out into a rectangle. The short side of the rectangle should be the same width as your bread pan. Then take the melted butter and spread it over the dough.

cinnamon bread (17)  Sprinkle the sugar/spices/raisins over the bread, covering it completely. Deliciousness! This will be the cinnamon swirl.      

cinnamon bread (20)Roll the dough up into a nice log. Put the dough seam side down into the bread pan. I forgot to put it seam side down, and it won’t ruin anything, but probably would look nicer with the seam down. Let rise again for 2 hours/until doubled. Mix together an egg and some milk for the egg wash and coat the top of the bread. I didn’t use all of mine, it makes a bit much. Then bake it at 350 F for 30-35 minutes.

cinnamon bread (23)The bread is done when it sounds hollow when tapped and looks deep bronze. Cool for 10 minutes in the pan and turn it out onto a rack to cool completely. Then eat it! Will taste best fresh or toasted with a bit of butter. Mmmmmm good! 🙂 It makes a great gift for a teacher, or other friend, who doesn’t like cinnamon bread?

Cinnamon Swirl Bread.

Original recipe- http://ruhlman.com/2012/12/cinnamon-bread-recipe/

Ingredients:

Bread:

3/4 cup warm milk
1 packet (2 1/2 teaspoons) active dry yeast
3 1/2 cups flour
1 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, at room temperature
1/4 cup sour cream, at room temperature (we didn’t have sour cream, used vanilla yogurt. Worked fine)
3 tablespoons honey
1/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract

Filling:

3 tablespoons brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup raisins

Egg Wash

1 egg, beaten
1 tablespoon milk

In a small bowl, combine 3/4 cup warm milk and 2 1/2 teaspoons of yeast. Let rest for 10 minutes until a faint froth appears on the surface of the milk.

In a medium bowl, combine the 3 1/2 cups of flour, 1 teaspoon salt, and 1/2 teaspoons cinnamon. Set aside.

Add 5 tablespoons of butter, 1/4 cup sour cream (or yogurt), 3 tablespoons honey, and 1/4 cup  sugar together. Mix until creamy, then beat in the 2 eggs one at a time until incorporated. Add 1/2 teaspoon vanilla. Add yeast/milk mixture.

Add half of the flour mixture, beat until combined, then add the rest. Knead the dough until elastic, adding more flour if the dough is too sticky (I needed to add at least 1/4 cup to make it workable.)

Lightly grease a large bowl and place the dough in the bowl, covering with a piece of plastic wrap. Let set somewhere warm and allow to rise until the dough doubles in size, roughly 2 hours.

In a small bowl, combine the dry ingredients for the filling (3 tablespoons brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon salt, 1/2 cup raisins).

Flour a surface and roll out the risen dough into a rectangle roughly 9 inches by 20 inches (the 9 inch side should match the length of your loaf pan). Take the 3 T of melted butter and spread it over the dough. Then sprinkle the cinnamon sugar mixture and raisins on top. Roll the dough up into a log and place the log, seam side down, into a well greased bread pan. Cover again with a towel and let rise for 2 more hours/ until doubled inside.

Preheat the oven to 350 F.

In a small bowl, mix the egg and 1 tablespoon milk for the egg wash. Coat the top of the loaf with the wash before placing in the oven. Bake for 30-35 minutes; the bread is done when the top is a deep bronze colour and it sounds hollow when rapped gently.

Cool for 10 minutes in the pan, then turn the loaf out to cool completely. Once cool, you can wrap in plastic and store at room temperature for about a week. Or eat it all right away, it probably tastes better warm.

Cinnamon Sugar Pull Apart Bread

So delicious! A friend of mine blogged the recipe, and I couldn’t help but try it. So sweet and yummy. Link: http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe adapted from HungryGirlPorVida

For the Dough:

  • 2 3/4 cups plus 2 tablespoons all-purpose flour (Emily: I used all whole wheat flour and it worked out fine. And healthier)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1/3 cup whole milk (Emily: I used 2%. It was fine)
  • 1/4 cup water
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

For the Filling:

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg (Emily: We didn’t have nutmeg. Probably would have enhanced, but again was more than edible)
  • 2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right. (Emily: Apparently with whole wheat flour, you need more liquid, so our dough wasn’t as sticky as it should have been, so if you’re using whole wheat flour you might wanna reduce the amount of flour a tad).

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  (Emily: For some reason our dough was really elasticy, like pizza dough, so we had to be a little… violent. But it still worked ok. We beat it into shape). Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Emily’s notes: Overall, ours was very successful. Whole wheat flour may have made the dough a little more dry than ideal, and kinda elasticy for rolling, but it still tasted absolutely delicious when we took it out of the oven. A must try. Basically like sticky buns but in bread form. Yum!