Orange rolls Orange rolls Israeli Kitchen Photo: Tomo Jesenicnik/Shutterstock

Orange rolls

Aromatic and delectable, these pastries will have everyone asking for more.

Print
  • Yield: Serves about 30
  • Prep time: 2 hours
  • Cook time: 25 minutes

An irresistible combination of aromas and flavors: orange and fresh pastry. Inspired by the orange trees in bloom all around the neighborhood, I went searching for a recipe featuring the fruit.

I made a few adjustments, using margarine to keep the pastry non-dairy and changing the glaze’s original ingredients. And can I tell you how delicious these tempting little pastries are?

I’d better not.

I want them all for myself.

Ingredients

    For the pastry

  • 1 package fresh yeast (1/4 oz.)
  • 1/4 cup warm water
  • 1 cup more warm water or milk
  • 1/4 cup margarine or butter
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 3 1/2 - 4 cup flour
  • For the filling

  • 1 cup sugar
  • 1/2 cup soft margarine or butter
  • 2 tablespoons grated orange zest
  • For the glaze

  • 1 cup powdered sugar
  • 4 teaspoons margarine or butter, soft
  • 5 teaspoons orange juice
  • 1/2 teaspoon cinnamon

Directions

Dissolve the yeast and the 1/4 cup of water, in a small bowl.

In a large bowl, mix the cup of water or milk, margarine or butter, sugar, salt and egg. Use a mixer for this if you have one; it’s easier and less messy.

Stir in the yeast mixture.

Add the flour. You should have a soft dough; one you can knead but will still be a little tacky.

Knead until smooth – 5 minutes or so. You can knead it in its mixing bowl.

Sprinkle flour over the surface of the dough, turn it over and sprinkle more flour over it. Cover the bowl.

Let the dough rise for about an hour or until doubled and light.

Punch it down and divide it in half.

Roll each half into a 15 x 10" rectangle. (I just judged by eye and made a fat rectangle.)

Mix the filling ingredients until smooth. Spread half on each rectangle. Spread it thinly and smoothly, covering all the rectangles.

Roll each rectangle up, starting from either long edge.

Cut each big roll into 15 pieces. It’s a little tricky, but don’t worry if the rolls pull apart a little. You can quickly re-shape any awkward-looking ones.

Place the rolls into baking pans that have either been greased or covered in baking paper. I recommend lining the pan with baking paper, as the filling leaks out a bit in baking, and makes removing the finished rolls difficult.

Cover and allow it to rise 45 minutes or until doubled in volume. About 25 minutes into the second rising time, preheat the oven to 375° F (190° C).

Bake for 20-25 minutes. Keep a sharp eye out – they should be a golden brown, not a deep brown. The heavenly smell in the house will announce doneness.

Mix the glaze ingredients. It won’t look like there will be enough to glaze all the rolls, but there will be. Spread the glaze generously over the rolls while they’re still hot.

Refrain from devouring everything.

Adapted from Recipezaar.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus