Make this special Mother’s Day breakfast.
dough
1 cup of lukewarm water
3 cups of bread flour
8 tablespoons of unsalted butter, at room temperature
2 1/2 teaspoons instant yeast
3 tablespoons of granulated sugar
1 1/4 teaspoons of salt
1/4 cup nonfat dry milk powder
1/4 cup potato flour
filling
1/2 cup orange marmalade
8 gram package of cream cheese, at room temperature
glazing
1 cup of confectioners’ sugar
1/2 teaspoon orange extract
3-4 tablespoons of heavy cream
directions
Mix all the dough ingredients in the bowl of an electric mixer. Mix with the paddle attachment until the dough forms a ball around the beater. Move to the dough hook.
Knead for 10 minutes on second speed, and the dough should barely clear the sides of the bowl, maybe stick to the bottom a little. In a bread machine (or by hand) should form a smooth ball.
Place the dough in a lightly oiled bowl. Cover the bowl and let the dough rise at room temperature until it almost doubles in volume, about an hour.
Lightly grease a 9×13 inch baking pan. Mix the marmalade and cream cheese and set aside.
Transfer the risen dough to a lightly floured work surface and roll it into a 16-inch x 12-inch rectangle.
Spread the filling evenly over the surface of the dough and leave one centimeter on the long side clean of marmalade.
Roll the dough into a log along the way, roll towards the exposed end. When the stamp is completely rolled, close the long seam as best you can.
Using a serrated knife, slice the log into 12 slices.
Space the buns evenly in the prepared pan.
Cover the pan and let the buns rise until they reach the top of the pan, about 45 minutes to an hour.
While the buns are rising, heat the oven to 350 degrees Celsius.
Bake the buns until they brown on the edges and start to turn golden in the center, about 30 minutes. Allow the buns to cool to room temperature in the baking pan.
Mix the sugar, orange extract and enough cream to make a spreadable coating. When the rolls are cool, spread the coating on all the rolls and allow to dry before serving.
Posted by Jovina Coughlin on Breakfast, Cheese, Coffee Cake, Healthy Italian Cooking, Orange
