Thursday, April 15, 2010
This recipe came about when I found a can of whole berry cranberry sauce that needed to be used. I must have bought it before I learned to make my own.
If you like marmalade you will like these. The orange juice, rind and sugar carmellize into a sticky topping. The cranberries are plump AND moist.
Orange Cranberry Sticky Breakfast Rolls
Makes 2 dozen
3 tablespoons active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour
2 tablespoons orange zest
1 can whole berry cranberry sauce
1/3 cup sugar
1 tbsp orange zest
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
2. Mix the yeast, eggs, 2 tbsp zest and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
3. Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
4. Make filling while dough is rising: Mix the cranberry sauce, sugar and 1 tbsp zest in a sauce pan. Simmer to combine flavors and dissolve sugar and thicken slightly. Spread cooled filling over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices and place in a greased pan. Let rise until doubled in bulk.
5.Bake in a preheated 400 degree F oven for 10 to 15 minutes, or until golden brown.