Sunday, July 18, 2010
Terry's Chocolate Oranges - who doesn't love 'em - even if only for their "fun-ness factor" of smacking them orange against the table and watching it break into wedges.
The flavors of these rolls remind me of those chocolate oranges. However, if you do happen to be one of those people who doesn't like this flavor combo, just leave out the chocolate chips and you have a simple orange roll recipe a great addition to any breakfast table.
Chocolate-Studded Orange Rolls
Makes 12 | Adapted from Flo Braker
SOUR CREAM YEAST DOUGH
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 cup warm water (100 to 110 degrees F)
3 tablespoons unsalted butter, melted and cooled
2/3 cup sour cream
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus 1 to 2 tablespoons for kneading, if necessary
1/2 tsp salt
3/4 tsp baking soda
ORANGE BUTTER FILLING
1/4 cup butter, softened
Zest from 1 orange
1 cup chocolate chips (or more if you like)
TRANSLUCENT VANILLA GLAZE
1 1/4 cups powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon whole milk
1 teaspoon pure vanilla extract
To make the Sour Cream Yeast Dough:
Sprinkle the yeast over the water in the bowl of a stand mixer; set aside for 5 to 10 minutes until bubbly. Add the butter, sour cream, sugar, egg, and vanilla to the yeast mixture and stir to combine with a rubber spatula.
Attach the bowl to the mixer, and fit the mixer with the paddle attachment. Beat in 2 cups (9 ounces/255 grams) of the flour, the salt, and baking soda on medium-low speed until incorporated, 30 to 45 seconds. Add the remaining 1/2 cup flour and beat until a smooth, moderately soft dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth and satiny, about 3 minutes. At first the dough will be sticky. Add no more than 1 to 2 tablespoons additional flour during the kneading to combat the stickiness. Place the dough back in the bowl, cover tightly with plastic wrap, and let rise in a warm place (about 70 degrees F) until doubled in size, about 1 hour. The dough is ready when a finger gently pressed into it leaves an indentation. Meanwhile, prepare the pan and make the Orange-Butter.
Center a rack in the oven and preheat the oven to 350 degrees F. Lightly coat a 12 cup Bundt pan with butter and flour.
To make the Orange-Butter:
Cream together orange rind and softened butter until well combined.
To shape the buns:
Gently punch the dough down to deflate it. Roll it out into a large rectangle and spread with the orange-butter mixture. Then sprinkle with chocolate chips and roll up into a log. Cut the log into 12 equal pieces and place cut-side down on baking tray. Set aside in a warm place until puffy and doubled in volume, about 40 minutes. The dough is ready to bake when a finger gently pressed into it leaves an indentation.
Bake until golden, 20 to 22 minutes. Transfer the pan to a wire rack and let cool for 5 to 8 minutes. Then tilt the pan and invert onto a wire rack.
To make the Translucent Vanilla Glaze:
In a small bowl, stir together the sugar, butter, milk, and vanilla until smooth and just the right consistency to apply a thin glaze over each bun. If it is too thick, add water, 1 teaspoon at a time.
The buns can be warm or at room temperature when you glaze them. Slip a sheet of waxed paper under the rack holding the buns to catch any drips. Using a pastry brush, coat each bun with the glaze. Serve the buns warm or at room temperature.
For the best taste and texture, serve the buns the same day they are baked. For longer storage, bake as directed and let cool completely after baking but do not glaze. Place the unglazed buns in a sturdy airtight container, label with the contents and date, and freeze for up to 2 weeks. To reheat, wrap the frozen buns in aluminum foil and place them in a preheated 300 degree F oven until heated through, about 10 minutes, Make the glaze and glaze the buns while they are warm.