sweet

Yeast Dough Swirls

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It is breakfast time, and I present to you: the orange swirl! Serve them with butter and jam to your family or friends (or just give yourself a treat and eat them all alone 😉 ), and they will be very happy! Perfectly fluffy, but still fresh thanks to the orange peel and the best part: easy to take along due to the paper liners. Thus they are also perfect for a picnic in the park, or a get together at a friend’s place!

I found the original recipe on kochbar.de and did everything according to the directions. However, the dough turned out to be very liquid, so I had to add a lot of flour. Maybe the orange I used was too large. Since I never had a good experience with adding the flour to the liquids when preparing a yeast dough, I changed the directions such that you will add the liquids to the flour. This way it is much easier to get a feeling for the dough, at least for me.
If the directions to form the swirls are not clear enough: the original recipe though in German, explains it very detailed with a lot of pictures 🙂 Good luck, and let me know about your experiences in the comments!

Ingredients (for 12 swirls):

1 small organic orange
100 ml lukewarm milk
20 g yeast
1 tsp sugar
2 eggs
2 tbsp sugar
10 g vanilla sugar
2 tbsp oil, neutral in taste
300 g flour
1 tbsp cinnamon
1 tbsp sugar

Wash the orange with hot water, grate the peel and press the juice. In a small bowl, mix yeast with the milk and one tea spoon of sugar. In another bowl, stir together eggs, sugar, vanilla sugar, oil, and orange juice and zest. Add the yeast milk. Add the liquids to the flour bit by bit and knead until a firm dough develops. Let the dough rest for around 45 minutes in a warm place.
Preheat the oven to 180°C. Put paper liners into a cupcake tin. Mix cinnamon and sugar. Knead the dough again and divide into 24 pieces, then roll the pieces to balls. Oil the counter top and roll out 4 balls to circles with around 8 cm diameter each.
Sprinkle the circles with the cinnamon sugar and put them on top of each other in a row, such that one half of each is covered by the next circle. Roll the staggered circles to a roll, and cut it half with a sharp knife. Then put each swirl in one cupcake liner, putting the cut end downwards. Continue with the remaining dough balls, taking 4 each until you have 12 swirls. Bake for 25 minutes at 180°C.

Tip: These swirls taste lovely both warm and cold. You can refine and decorate them with some jam and/ or butter, especially if they should turn out a little dry 😉

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