Orange & Raisin Morning Rolls

If you can get your hands on Candied Orange peel from Sicily…I know it is very “niche”, but the quality is exceptional
and the taste unsurpassed. I consider it gold as the taste is so exquisite and so rich. That’s why some
of the best bakeries in Italy use them to make their famous Panettone. Here is a recipe that will give the flavours of
Panettone without the complexity of a sourdough and the three days process it usually requires to make those famous Christmas
breads. This is a simple Brioche-like bread with just the right amount of butter and fruits that you can reheat for breakfast.
Fresh out of the oven, these could very well be the best Holiday breakfast rolls.

INGREDIENTS
500 Gr. All purpose flour
280 Gr. Milk at room temperature
11 Gr. Active dry yeast
1 Large Egg at room temperature
50 Gr. Sugar
8 Gr. Salt
8 Gr. Vanilla Sugar – if not a teaspoon Vanilla extract
75 Gr. Raisin or dried cranberries or apricot cut in small pieces
75 Gr. Candied Orange Peel

PREPARATION
In a bowl of a stand mixer with a dough hook, stir in the flour, the yeast, milk and the egg and mix the ingredients for a minute, until just combined. Add the vanilla, sugar, the salt and the butter at room temperature. Mix all the ingredients at low speed for 2 minutes. After two minutes, increase the speed and knead the dough for a good 10 minutes. After 10 minutes, the dough will come together and will be soft and pliable. Add the fruits and mix until all combined.
For the dough into a ball and let it rest for an hour in a warm place. (I use the oven)
Remove the dough from the bowl and divide it in 12 equal portions. I use a scale to ensure consistency and
that all the bread rolls are of the same size.
Form them into ball. In a small bowl, beat an egg with a tablespoon of milk and paint each bread with this mixture. Let the rolls rest on a baking tray covered with parchment paper for another hour.
Preheat your oven at 180 Celsius and bake them for 15 minutes.

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