Orange Cranberry Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1/2 cup white sugar
02 -
1 cup cranberries (fresh or frozen)
03 -
1 tablespoon softened unsalted butter
04 -
1 tablespoon vanilla extract (pure)
→ Dough
05 -
6 tablespoons melted butter, cooled
06 -
1/4 cup plain yogurt (Greek style)
07 -
1 cup milk, warm (105°F-115°F)
08 -
1 large egg
09 -
2 1/4 teaspoons active yeast
10 -
Zest from 1 orange
11 -
1 tablespoon orange blossom water
12 -
4 cups all-purpose flour
13 -
1 teaspoon salt
14 -
1/3 cup sugar, plus 1 tablespoon
15 -
1 tablespoon vanilla extract
→ Glaze
16 -
1 teaspoon orange blossom water
17 -
2-3 tablespoons milk
18 -
1 cup powdered sugar, sifted
# Instructions:
01 -
Simmer cranberries and sugar till they soften. Blend together with butter and vanilla till smooth, then let it cool off.
02 -
Stir yeast, warm milk, and 1 tablespoon sugar and let it sit for about 5 minutes till it foams up.
03 -
Stir half the flour and the wet ingredients together, combine with the yeast mix. Work in the rest of the flour slowly and knead till smooth and stretchy.
04 -
Grease a bowl, plop in the dough, cover it, and let it puff up for about an hour.
05 -
Flatten dough to 21x13 inches, spread the filling evenly, then fold in thirds. Cut into 12 strips, twist them, and tie into knots.
06 -
Set the knots aside till they double in size, roughly 30 minutes. Heat oven to 350°F.
07 -
Cook for 15 to 20 minutes till golden brown. Pour the glaze over while they’re still warm.
# Notes:
01 -
You can prep the rolls in advance and chill overnight.
02 -
Use orange extract instead of orange blossom water if needed.
03 -
These can be frozen for up to 3 months.