/assets/logos/nz-taste.svg
Recipe

Orange cardamom rolls

Let the bewitching aroma of baking bread fill your kitchen with this delicious, easy recipe from Alexa Johnston

Jun 30, 2013 2:00pm
  • 45 mins cooking
  • Makes 12
    • Print
    Print

Ingredients

Orange cardamom rolls
  • peel of 1 orange
  • 1 teaspoon caster sugar
  • 250 millilitre warm water
  • 1 1/2 teaspoon dried yeast
  • 450 gram high-grade flour
  • 2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 50 gram caster sugar
  • 1 egg, beaten
Glaze
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 teaspoon caster sugar

Method

Orange cardamom rolls
  • 1
    Cut up the orange peel and whiz in a food processor until it is very finely chopped.
  • 2
    在一个小碗里,放入砂糖溶解于warm water and sprinkle the yeast on top. Set aside for about 10 minutes.
  • 3
    Sift the flour and salt into a large mixing bowl and add the cardamom and the second measure of sugar. Tip in the finely chopped orange peel and mix with your fingers to distribute it through the dry ingredients.
  • 4
    Once the yeast is frothy, add it to the flour mixture with the beaten egg and mix it all together with a wooden spoon, and then your hands, until you have a smooth, firm dough. Add a little more warm water if you need to.
  • 5
    Knead the dough until it is smooth and springy and not sticky. This will take 3-4 minutes with the dough hook of an electric mixer or 7-8 minutes by hand (knead on a floured board).
  • 6
    Put dough in an oiled bowl, turn it over to make sure all the surface is oiled, cover with a wet cloth and set aside to rise. This will take about 1 hour in a warm place, or leave it at room temperature overnight.
  • 7
    Butter a 23cm shallow round tin and heat the oven to 200°C.
  • 8
    Turn out the risen dough onto a floured board, knead lightly and cut into 12 pieces. Shape each piece into a neat ball and place in the tin – 9 around the edge and 3 in the middle.
  • 9
    To make the glaze, beat the egg with the water and sugar. Brush evenly over the balls of dough.
  • 10
    Slide the whole tin into a large polythene bag and twist the end to keep the air inside and stop the bag from collapsing onto the rolls (I secure the opening with a clothes peg). Set aside for 30 minutes.
  • 11
    Remove tin from the bag – the rolls will look puffy and risen – and bake for about 45 minutes, rotating the tin after 25 minutes. The tops of the rolls should be a dark, golden-brown. Cool in the tin for a couple of minutes then turn out onto a rack to cool.

Notes

You can freeze orange peel then thaw it out when you want to make this bread.

The Latest from Food To Love

read more from

/assets/logos/nz-taste.svg