Orange Croissant Pinwheel Buns Recipe

 

 



A croissant  got drunk on orange liqueur and had a fling with a cinnamon bun. This is the result of that twisted (and delicious) night.

For the Dough:

1 cup warm water
2 eggs
1 package yeast
1 tsp salt
1/2 cup sugar
1/4 cup vegetable oil
zest of 2 oranges
4-5 cups of all purpose flour
2 sticks of butter flatted into a sheet and chilled
1/2 stick of softened butter

For Orange Sugar:

1/2 cup granulated sugar
zest of one orange

1) Make orange sugar by blending the sugar and zest in a food processor for 30 seconds. Set aside.

2) Make a sheep of flattened butter by taking too sticks of butter and letting them get only slightly softened by sitting out at room temperature. Hold the two sticks side by side as squeeze them together. They should stick together. Roll them lightly in all purpose flour and place them on a sheet of plastic wrap. Place another sheet of plastic wrap on top and with a rolling pin press the butter block down until you have a sheet about a quarter of an inch thick. Place in the fridge.

3) Make dough: Mix first 7 dough ingredients. Add just enough flour to form a dough that is not too stiff and not too soft. Knead the dough until smooth and elastic. Place in a greased bowl and allow to rise until doubled in bulk.

4) Turn dough out onto a counter and roll out into a rectangle about 1/2 in thick. Remove butter sheet from plastic wrap an place on one half of dough (leaving about 1 inch between butter and edge of dough). Fold other half of dough over and seal butter inside by pressing edges. Let dough sit for 10 minutes to butter softens.

5) Roll dough out until it is half its thickness. Fold it in half and roll it out again. Now tri-fold it (fold one edge in and fold other edge over that, pictured below), and roll out again. Cover dough with plastic wrap and let it sit for 15 min so the gluten relaxes (it will get harder to roll if you don't). Now fold it in half and roll out. Let it rest 10 minutes. Then fold it into a tri-fold again and roll out into a rectangle about 1/2 in thick.

6) Spread dough with softened butter and then sprinkle with half of orange sugar. Roll dough up into a log and press to seal seam. Cut into 1 in thick rounds. Place on greased baking sheet (with sides) about 2 in apart. Let them rise until double in size.

7) Bake in a 350°F oven until golden brown, about 25 minutes. While how sprinkle with rest of orange sugar (if you don't like the texture of granulated sugar use a powdered sugar glaze with powdered sugar, orange juice, and orange zest to drizzle over them).

8) The most important step. Enjoy!

Apple Pecan Sticky Buns Recipe

 

 

Regular sticky buns are delicious. Sticky buns with apples added are a revelation.

 

The Dough:

 

1 cup warm water

1/4 cup milk

1 package dry yeast

1/4 cup oil or 1/2 stick melted butter

1/2 cup sugar

1 tsp salt

2 eggs

4- 4 1/2 cups flour

 

The filling:

 

1/2 stick of soft butter

3/4 cup dark or light brown sugar

1 tsp cinnamon

1/2 tsp ground cardamom

 

Topping:

 

1 cup dark brown sugar

1/2 cup sugar

1/4 cup light corn syrup

1/2 stick of butter

1/3 cup heavy cream

1/2 tsp salt

2 granny smith apples dices into 1/3 in chunks

1 1/2 cups chopped pecans

 

For dough mix first 7 ingredients. Add flour and work into a soft but not sticky dough. If it is sticky add a little more flour. Knead dough for 6-7 minutes until smooth and elastic. Place in a greased bowl and let rise until doubles (1 to 2 hours).

 

Take the first 6 topping ingredients and place them into a saucepan or small pot. Bring them to a full boil and stir to combine. Divide this mixture evenly between two 9x13 in baking pans. Cover with chopped apples and pecans.

 

Punch down the risen dough and place on a clean counter. If the dough is the right texture no extra flour will be needed. From the filling ingredients mix the brown sugar, cinnamon and cardamom together and set aside. Roll the dough out with a rolling pin until it is about 1/2 in thick. The length and width depends on how big you want the final buns to be. Spread the rolled out dough with the softened butter (leaving a one inch strip of unbuttered dough for sealing later) and then spread the brown sugar mixture over that. Roll the dough up tightly and press along the unbuttered strip to seal. Place the dough log seam down on the table and cut it into as many 1.5 in thick rounds as possible.

 

Place the rounds into the prepared baking pans and allow them to rise in a warm place for 1 hour. Bake the buns in a 350°F oven for 25-30 min, until golden brown on top. While the buns are still hot turn then out onto a baking rack with some foil underneath (to catch any topping that drips off). Serve warm and enjoy.            

Italian Easter Egg Bread

This is a traditional sweet bread found around Easter time. It is a very decorative bread that can be the center of the table with some greenery, chicks, and maybe a chocolate bunny added for effect.

1 cup warm milk
1 package yeast
1/4 cup sugar
1 tsp salt
1 whole egg
2 egg yolks
1/4 cup melted butter
3-3 1/2 cups flour
Colored eggs (raw, the eggs cook in the oven)
Sprinkles and powdered sugar icing (optional)

Mix the first 7 ingredients. Add the flour and knead to form a soft dough that is not sticky. Form dough into a ball and allow to double in bulk (about 1 1/2 hrs). Turn the dough out onto a lightly floured work surface and divide it into two pieces. Roll each piece into a snake and wrap them around each other. Form this into a ring. Nestle the colored eggs into the dough and allow the dough to rise another hour. Brush the dough with egg wash (for a shiny deep brown) or just melted butter. Bake for 40 minutes at 350 degrees. The finished bread may be decorated with icing and sprinkles if you like.

Cranberry Orange Bread Recipe

This is a great holiday bread (as well as for any other time of the year).

1 1/4 cup warm water
1/4 cup dough starter
1 tsp yeast
1/3 cup sugar
1 tsp salt
1 1/2 tbsp orange zest
1/4 cup vegetable oil
1 cup all purpose flour
2 cups bread flour
1 cup dried cranberries

Mix the first 6 ingredients. Add the cranberries and then the flour. Knead just until it comes together. Allow the dough to rise 2 hrs then fold it over itself. let rise another 1 1/2 hrs and fold it over again. Repeat this once more. On a lightly floured surface shape the dough into 2 round loafs. Place them on a greased baking pan and let them rise until doubled. Bake at 375 degrees for about 40 minutes. Enjoy!

Raisin Nut Tea Ring Recipe

Do You remember my raisin nut buns? If not the recipe can be found here-Raisin Nut Buns

They are tasty as is, but you can bump up the presentation and wow factor a notch if you turn it into a tea ring. Simply follow the recipe for the buns up until the cutting stage, Take the dough log and turn it into a ring by connecting one end to the other (wet the dough and pinch tightly to seal). Now with scissors cut diagonal slashes into the dough about 3-4in apart. Bake at 350 degrees for 35-40 min and serve warm or room temperature with a powdered sugar glaze.

From the Archives: Cross Buns (Just in time for Easter)

Easter is almost here so I thought I'd post a recipe for the traditional easter bun. I don't vary much from tradition, but feel free to add sultanas, or chocolate chips in place of the raisins or to add your favorite nut.

1/2 cup warm milk,1/2 cup warm water (you may use all milk for more richness)
1 whole egg and one yolk
1/4 cup melted butter, and 1/4 cup vegetable oil (you may use all one or the other)
1 package yeast
1/2 cup sugar
1 1/2 tsp kosher salt
1/2 to 1 tsp cinnamon

Mix these ingredients together. Then add...

1 1/2 cups raisins
3 1/2 to 4 cups of flour (enough to make a soft but not sticky doough)

Knead for 5 minutes. Place in a greased bowl and let rise 2 hrs. Punch it down. Form dough into a long snake and then cut it into peices- size depending on how big you want your buns. Shape into balls and place on a baking sheet with an inch and a half between them. flatten then slightly. Let them rise an hour (if they touch dont worry). Brush each bun with an egg wash (beaten egg and a tsp of water). Take a knife and press a cross into each bun, then bake until golden brown at 375.

While the buns are baking prepare the frosting by mixing 2 tbsp each of softened butter and cream cheese with 1 cup powdered sugar, 1/2 tsp lemon juice, 1 tsp vanilla, and 2 tbsp milk.

When the buns have cooled slightly pipe the frosting onto them in the shape of a cross. Serve warm with butter. Enjoy!

Monkey Bread: Use for Leftover Dough #1

Monkey bread is basically a cross between sticky buns and doughnut holes. I have no idea how it came into existence but it was probably result of someone having leftover dough and not knowing what to do with it. So they said "well, sugar and butter makes everything better so..." and monkey bread was born. If you have left over sweet bread dough, like that which you make cinnamon buns out of you can make monkey bread.

Simply roll the dough into 1in balls. Then dip each ball first into melted butter and then into cinnamon sugar (mix brown and white sugar) and place the balls into a greased loaf pan, bundt pan or ramekin piling then on top of one another. Drizzle honey over the top of the dough balls so it oozes between them and let them rise 40 min. Bake at 350 degrees F until done (25 min for a small pan, 40 min for a large). Serve warm and enjoy. I guarantee if you put a pile of these out on movie night you can forget the popcorn- no one will miss it.

Panettone Recipe: French Toast

Panettone is an Italian sweet bread from Milan. It is a staple at Christmas. While good by itself, it makes phenomenal French toast. I had the pleasure of eating some panettone French toast this morning with panettone I made myself. Here's how.

2 1/2 cups all purpose flour
1 cup bread flour
1 cup warm water
1 tsp salt
1 package yeast
2 whole eggs
4 egg yolks
1/2 cup sugar
1/4 cup oil or melted butter
1 cup golden raisins
1/2 cup dark raisins
1/2 cup candied citron
1 tbsp orange or lemon zest

Mix water, yeast, salt, sugar, eggs, and oil. Add flour and other ingredients to form a wet sticky dough. In a stand mixer mix the dough for 5 minutes. Let dough rise in a greased bowl for 3 hrs. If you want a tall panettone you will need a special tall pan or clean coffee can lined with parchment. If not use a regular loaf pan or deep round casserole pan well greased and lined with parchment. After dough has risen transfer it to the pans filling them no more than half way. Let the dough rise however long it takes for it to reach the top of the pan. Bake at 375 until well browned about 30-40 min depending on the size of your pan.

After the panettone was cooled I cut it into 1/2 in slices and proceeded to make the French toast. I use a ratio of approximately 1 egg to 1/4 cup milk to 1 1/2 tbsp sugar for my French toast custard as well as some cinnamon and vanilla for flavoring.