Hi Everybody!My family loves making this sweet bread for brunch or serving it with coffee or tea whenever we have company come over. It really is a special treat! I recommend visiting Ree Drummonds original Post of this recipe because she did an amazing tutorial to go with it! Click>HERE<to go to the original recipe post. Hope you all enjoy! 🙂
Ingredients: For the Dough
2 cups Whole Milk
1/2 cup Canola Oil
1/2 cup Sugar
2-1/4 teaspoons Active Dry Yeast
4 cups All-purpose Flour
1/2 cup (additional) All-purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Salt
1 stick Butter, Melted
1-1/2 cup Sugar
3 Tablespoons Ground Cinnamon
3 cups Powdered Sugar
2 Tablespoons Butter, Melted
1 Tablespoon Maple Extract
1/3 cup Whole Milk
Dash Of Salt
To make the dough, combine milk, canola oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off heat and allow to cool to warm (not at all hot.)
Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put lid on the pot and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, along with the baking powder, baking soda, and salt. If dough is overly sticky, stir in another 1/2 cup flour.
Place dough in the fridge for at least 1 hour to make it easier to work with.
Roll out dough onto a floured surface. Drizzle on melted butter and smear so that it covers all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough. (Dough should look very covered.)
Cut the dough into 6 to 8 strips, then stack all the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a buttered bread pan. Do not cram the slices into the pan. (You may have a few leftover.)
Cover with a dish towel and allow to rise for 20 minutes. Preheat oven to 350 degrees. Place the pan in the oven and bake for 30 minutes, checking at 20 minutes to make sure it’s not getting too brown on top. It’s important to bake the bread long enough to ensure that the middle won’t be too doughy, because if it is it won’t pull apart easily. If the top looks like it’s getting too brown, cover it lightly with aluminum foil for the rest of the baking time. REPEAT: IT’S IMPORTANT TO BAKE THE BREAD LONG ENOUGH FOR THE CENTER TO NO LONGER BE DOUGHY.
Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices. Serve warm or room temperature!
(Note:You can do a cranberry-orange version with orange marmalade, brown sugar, and dried cranberries!Or you can also add cloves and more cinnamon if you prefer a stronger flavor with raisins! When we make this we also enjoy spreading a cream cheese frosting on top.)
The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavored with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the cinnamon roll. (Source: Wiki)
For the Dough:
1 cup Milk
4-1/2 cups Flour
1/2 teaspoon Salt
6 tablespoons Sugar
1/4 cup Butter, Softened
1 teaspoon rapid-rise dry Yeast
For the Filling:
2 tablespoons Butter, melted
2/3 cups golden Raisins
3 tablespoons Orange Peel, finely chopped or shredded
2 tablespoons Currants
2 tablespoons Brown Sugar
1 teaspoon Apple Pie Spice
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
For the Glaze:
1/4 cup Sugar
4 tablespoons Water
1 teaspoon Orange juice (or any flavor really)
Directions: Starting with the milk, add together the ingredients to make the dough. -Personally i use a bread machine to kneed the dough, but if you don’t have one, just kneed the dough until it is elastic-like and smooth. – Once the dough is done, Place on a floured surface and roll out into a square, keeping the dough thick enough so that it won’t tare. Next, brush the dough with the melted butter, and then sprinkle on top of it the filling ingredients. -Leave a 1/2 inch space along the edges free from the filling, so that it won’t leak-out when you roll it. – When the dough is covered with the filling, roll it into a log, and then slice it 1 inch thick with a sharp knife or if you know how – do the cinnamon-flavored-floss cross-over slice. (I’ll post a tutorial on the in the future!) Ok, so now that the dough is sliced and placed into a greased pan, cover and let it rise for an hour. Meanwhile, heat your oven to 400 degree’s. Bake the buns for 15-20 minutes, or until they have risen well and are evenly golden all over. Once they are baked, let them cool slightly in the pan before turning them out onto a wire rack to cool further. – if you don’t want to take them out of the pan you can just let them cool until they are not so hot that the glaze will run off. – To make the glaze just mix the sugar and water in a small saucepan on low heat. Stirring occasionally, until the sugar is completely dissolved. Then add the rest of the ingredients, boil the mixture rapidly for 1-2 minutes without stirring, until mixture is syrupy.
~ I was so thrilled when i found this recipe because i am not able to eat the coloring dies that store-bought pops have in them, so now i can make these Homemade Orange Push-ups Pops – minus the coloring die, and still be able to enjoy a favorite summer treat! ~
20 Regular Sized Marshmallows
3 cups Coffee Creamer, Half &Half or Heavy Cream
½ cups Frozen Orange Juice Concentrate
2 Tablespoons Oil (canola, veggie)
2 drops Orange Food Coloring, More Or Less For Desired Color (optional, and not recommended)
1. Put the marshmallows into a big microwave safe bowl. (I have an 8 cup Pyrex that is perfect for this.)
2. Heat the marshmallows in the microwave for 1-2 minutes, until soft and puffy.
3. Whisk the soft marshmallows with 1/2 cup of creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
4. Add the remaining 2 1/2 cups of creamer, orange juice concentrate and oil. – You can add a little orange food coloring if it needs to be jazzed up.
5. Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze.
6. Spoon the frozen ice cream into push-up containers and freeze.
Makes 1 1/2 quarts, or enough to fill 12 push-up containers.
*You can find the push-pop containers at amazon.com
Life can only be understood backwards,but it must be lived forwards. – Soren Kierkegaard
Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands. – Elisabeth Elliot This cake is an all time favorite here, it takes some time but is really worth it! It taste especially superb with a scoop of coffee ice cream or just plain coffee! 🙂
Orange Chocolate Chunk Cake
1/2 lb. unsalted butter (rm. temp.)
2 cups sugar
4 lg. eggs (rm. temp.)
1/4 cup grated orange zest (4 oranges)
3 cups + 2 TBSP all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 cup fresh squeezed orange juice
3/4 cup buttermilk (rm. temp.)
1 tsp. vanilla extract
2 cups semi-sweet chocolate chunks
1/4 cup sugar
1/4 cup orange juice
8 oz. semi-sweet
1/2 cup heavy cream
1 tsp. instant coffee granules
Preheat oven to 350 degrees ~Grease and flour 10″ bunt pan. Cream butter and sugar w/electric mixer 5 minutes or until light and fluffy. Add eggs one at a time then add orange zest. Sift together, 3 cups flour, baking powder, baking soda, and salt in a large mixing bowl. In another bowl combine: OJ, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to creamed butter mixture, begin and end with flour. Toss chocolate chunks with 2 TBSP of flour. Add to batter. Pour into pan. Bake 45min-1 hr. Let cool in pan on wire rack 10 minutes. Make syrup: in small saucepan over low-med. heat, cook sugar with OJ until sugar dissolves. Remove cake from pan- spoon orange syrup. Allow to cool completely. Ganache: Melt chocolate, heavy cream and coffee in double boiler until warm and smooth. Stirring- Drizzle over top of cake.