Date And Orange Rolls Recipe
Date And Orange Rolls made with this recipe looks nice in addition to tasting great! Use the freshest of Fruits available to get the most amazing Date And Orange Rolls. Once tasted, I am sure you would love to prepare this Date And Orange Rolls recipe for your dear ones!
Ingredients
1/2 oz. fresh (compressed) yeast
3 tablespoons warm milk
1 lb. strong plain (all-purpose) flour
1 teaspoon salt
4 oz. castor (superfine) sugar
3 tablespoons soured cream
2 tablespoons (3T) orange juice
6 oz. butter, melted
2 eggs, lightly beaten
3 oz. stoned (pitted) dates, chopped
Grated rind of 2 large oranges
1 oz. (3T) mixed (candied) peel, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice Icing:
8 oz. icing (confectioners') sugar
2 tablespoons (3T) orange juice
Directions
Cream the yeast with the milk.
Sift the flour and salt into a warmed bowl.
Stir in 2 oz.(1/4 cup) of the sugar.
Make a well in the centre and pour in the yeast liquid, soured cream, orange juice, 5 oz.(2/3 cup) of the butter and the beaten eggs.
Using one hand or a spatula, draw the flour into the liquid and beat until the mixture comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Knead for 2 minutes on a floured surface, then roll to a 12 inch square.
Brush with the remaining butter.
Combine the dates, orange rind, peel and spices together with the remaining 2 oz.(1/4 cup) of sugar.
Sprinkle evenly over the dough, leaving a 1/2 inch border around the edge.
Roll up as for a Swiss (jelly) roll.
With a sharp knife, cut into 1 1/2 inch slices and place close together, but not quite touching, on a baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30-35 minutes until risen and touching.
Remove from the bag.
Bake in a moderately hot oven, 375°F, Gas Mark 5 for 30-35 minutes until golden brown.
Prepare the icing by blending the icing sugar with sufficient orange juice to give a smooth coating consistency.
Coat the warm buns with the icing and leave until cool enough to handle before lifting onto a wire rack.
Allow to cool and separate the buns before serving.
Sift the flour and salt into a warmed bowl.
Stir in 2 oz.(1/4 cup) of the sugar.
Make a well in the centre and pour in the yeast liquid, soured cream, orange juice, 5 oz.(2/3 cup) of the butter and the beaten eggs.
Using one hand or a spatula, draw the flour into the liquid and beat until the mixture comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Knead for 2 minutes on a floured surface, then roll to a 12 inch square.
Brush with the remaining butter.
Combine the dates, orange rind, peel and spices together with the remaining 2 oz.(1/4 cup) of sugar.
Sprinkle evenly over the dough, leaving a 1/2 inch border around the edge.
Roll up as for a Swiss (jelly) roll.
With a sharp knife, cut into 1 1/2 inch slices and place close together, but not quite touching, on a baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30-35 minutes until risen and touching.
Remove from the bag.
Bake in a moderately hot oven, 375°F, Gas Mark 5 for 30-35 minutes until golden brown.
Prepare the icing by blending the icing sugar with sufficient orange juice to give a smooth coating consistency.
Coat the warm buns with the icing and leave until cool enough to handle before lifting onto a wire rack.
Allow to cool and separate the buns before serving.
