Tuesday September 4, 2012
Holiday weekends lend themselves to extra special creations for any meal but I love breakfast and brunch, anytime, anywhere. My favorite meal of the day and also the best meal to eat generously since you burn it off during the day. You know the saying …’eat like a king at breakfast, a princess for lunch and a pauper for dinner’!! Sage advice in my opinion. The use of orange marmalade seemed like a cheery twist, creating a light delectable addition to the brunch table spread. We usually go BIG for brunches with a varied selection of food, sweets with savory, colorful and healthy.
A partial brunch selection… easy holiday to guess!
I had posted Orange Sweet Rolls, http://www.kingarthurflour.com/recipes/orange-sweet-rolls-recipe, on my Facebook page and planned to use the recipe at some point. This was the weekend! As you will see I adapted the recipe a tad. I can’t help myself! I threw some sliced almonds and coconut into the marmalade filling for a little more pizazz. I also indulged myself by filling a small portion of the dough with a cocoa mixture to satisfy my chocolate urge.
Orange Marmalade Buns
1 – 1 1/4 cups lukewarm water
3 cups all purpose or unbleached flour
6 tablespoons unsalted butter, at room temperature
2 1/2 teaspoons rapid yeast
3 tablespoons sugar
1 teaspoon salt
1/4 cup sour cream or yogurt
1/4 cup orange marmalade
1/2 cup sliced almonds
1/4 cup shredded coconut
2 tablespoons orange extract
1 1/4 cups confectioners’ sugar
1 tablespoon orange juice powder or orange extract
1/2 teaspoon vanilla extract
1 1/2 to 2 tablespoons orange juice, enough to make a soft, spreadable icing
** I made the icing a little lighter, less sweet by lessening the amount of sugar. The icing is not as prominent or thick, once put on the buns.
Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until the dough is smooth. If you’re kneading in a stand mixer, it will take about 7 minutes on speed 2, and the dough should barely clean the sides of the bowl, sticking a little at the bottom. If using a bread machine (or by hand), it should form a soft, smooth ball.
Place dough in a lightly greased bowl. Cover and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising could take longer, if you’ve kneaded by hand; give the dough enough time to become quite puffed.
While the dough is rising, lightly grease two 9″ round cake pans.
Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 12 x 16″ rectangle. It’s a soft dough, and pats out easily.
Mix the marmalade, orange extract, almonds, and coconut together until they’re well combined. Spread the mixture evenly over the surface of the dough, leaving about 3/4″ of one long side free of marmalade.
Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.
Using a serrated knife, slice the log into 16 slices. It helps to slice the dough by rinsing the blade in hot water and wiping it off between slices.
Space eight rolls in each of the prepared pans.
Loosely cover the pans, and let the rolls rise until they’re noticeably puffy, about 45 minutes to 1 hour; they should spread out and crowd one another.
While the rolls are rising, preheat the oven to 350°F.
Bake the rolls until they’re brown around the edges and beginning to turn golden brown across the center, about 25 minutes.
Combine the sugar, orange extract, vanilla, and enough orange juice to make a spreadable icing, for immediate use. If you’re not serving the rolls right away, don’t make the icing yet.
Remove the rolls from the oven, and loosen the edges with a knife. Turn them out of the pan onto a rack. If you are planning to eat right away, spread with the icing and serve.
To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Shortly before you’re ready to serve, preheat the oven to 250°F. Unwrap the rolls, place them on an ungreased baking sheet and cover lightly with foil. Bake for 10 to 15 minutes, until they’re nicely warmed. You may also opt for a quick warm up in the microwave instead.
While the rolls are reheating, make the icing.
Remove the rolls from the oven, and spread with the icing. Serve immediately.
Yield: 16 rolls
Rolled out dough spread with the marmalade filling and 1/3 chocolate filling splurge
All rolled up an snug as a bug in the pan
sweet little rolled marmalade delights
baked and cooling
turned out and awaiting the glaze
glazing complete,waiting to eat
poised for consumption. Yum!
These buns are not quite the rival to sticky buns but they are tasty and a bit simpler to put together, therefore they will be ready for consumption faster! I do hope you try them, let me know what you think. Until next we meet ……….. Mangia!
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