Caramel-orange Coffee Ring Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: Hot roll mix, 13-3/4 oz pk
2/3 cup: Milk, warm (105 to 115)
2: Egga, slightly beaten
2 tbsp: Orange rind, grated, PLUS
2 tsp: Orange rind, grated
2 tbsp: Butter (or marg.), PLUS
2 tsp: Butter (or marg.), softened
1/3 cup: Sugar, brown, firmly packed
1 tsp: Cinnamon, ground
NUTTY ORANGE GLAZE
1/2 cup: Sugar, brown, firmly packed
1/4 cup: Butter (or marg.), softened
2 tbsp: Syrup, light corn
3 tbsp: Nuts, chopped
1 tbsp: Orange rind, grated
Directions:
Remove yeast package from roll mix. Sprinkle yeast over warm milk in
a large mixing bowl, sitrrin guntil dissolved (about 5 minutes). Stir
in eggs and 2 teaspoons orange rind. Add roll mix; blend with dough
hook of electric mixer until combined. Shape dough into a ball in
mixing bowl (dough will be very soft).
Cover and let rise until doubled in bulk (about 1 hour). Turn dough
out onto a floured surface; pat top with a small amount of flour.
Roll into a 16x12" rectangle, and spread with butter. Combine sugar,
2 tablespoons orange rind, and cinnamon; sprinkle over butter.
Starting at long edge, roll up dough jellyroll fashion; press seam to
seal. Cut into 16 (1") slices.
Grease a 10" tube pan; spoon Nutty Orange Glaze into pan, spreading
evenly. Stand 10 dough slices along edge of pan, cut side against
side of pan. Stand remaining 6 slices up, cut side aginast center
tube of pan.
Cover and let rise until doubled in bulk (about 1 hour). Bake at 375
degrees for 30 to 35 minutes. Cool 2 minutes, and turn out onto a
serving platter.
Nutty Orange Glaze: Combine sugar, butter, and corn syrup in a small
mixing bowl; beat until fluffy. Stir in remaining ingredients. Yield:
aobut 3/4 cup.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp
a large mixing bowl, sitrrin guntil dissolved (about 5 minutes). Stir
in eggs and 2 teaspoons orange rind. Add roll mix; blend with dough
hook of electric mixer until combined. Shape dough into a ball in
mixing bowl (dough will be very soft).
Cover and let rise until doubled in bulk (about 1 hour). Turn dough
out onto a floured surface; pat top with a small amount of flour.
Roll into a 16x12" rectangle, and spread with butter. Combine sugar,
2 tablespoons orange rind, and cinnamon; sprinkle over butter.
Starting at long edge, roll up dough jellyroll fashion; press seam to
seal. Cut into 16 (1") slices.
Grease a 10" tube pan; spoon Nutty Orange Glaze into pan, spreading
evenly. Stand 10 dough slices along edge of pan, cut side against
side of pan. Stand remaining 6 slices up, cut side aginast center
tube of pan.
Cover and let rise until doubled in bulk (about 1 hour). Bake at 375
degrees for 30 to 35 minutes. Cool 2 minutes, and turn out onto a
serving platter.
Nutty Orange Glaze: Combine sugar, butter, and corn syrup in a small
mixing bowl; beat until fluffy. Stir in remaining ingredients. Yield:
aobut 3/4 cup.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp