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Orange Buns |
"You could make those into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if favored."
Ingredients :
- 1/4 cup butter
- 1 teaspoon white sugar
- 1 cup warm milk
- 2 tablespoons energetic dry yeast
- 6 cups bread flour, divided
- 1/2 cup white sugar
- 2 eggs
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon salt
Instructions :
Prep : 45M | Cook : 30M | Ready in : 2H50M |
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- Stir butter and 1 teaspoon sugar into the recent milk until butter is melted. When combination is lukewarm, stir in yeast and set aside for five minutes.
- When combination is creamy, transfer to a huge mixing bowl. Mix in 2 cups of bread flour. Add half of cup sugar, eggs, orange juice, orange zest, and salt and beat till mixed. Add closing flour, blending properly after each addition, till it pulls faraway from the edges of the bowl.
- Knead for approximately 10 mins. Transfer dough to a greased bowl, cowl with plastic wrap, and permit upward thrust till doubled, about 1 hour. If time lets in, you could punch dough down, cowl it, and permit it rise again.
- Transfer dough to a gently floured paintings surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 mins.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
- Shape each piece of dough into braided loaves or buns; region on baking sheets. Let upward push till doubled, about half-hour.
- Bake until rolls or loaves are golden brown, 10 to twelve mins for person buns, approximately 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.
Notes :
- I made 1 braid, 12 cinnamon buns, and 12 butterhorns with this recipe.
- Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.
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