Sunday, June 26, 2011



2 Tbl. yeast

1/4 c. warm water with pinch of sugar

1 c. scalded milk, cooled slightly

2 large eggs

1/4 c. sugar

1 1/2 tsp. salt

1/4 c. shortening

finely grated zest of 2 oranges

3 1/2 c. flour

For icing:

2 1/2 c. powdered sugar

5 Tbl. butter, melted

2 Tbl. freshly squeezed orange juice

Sprinkle yeast over sugar water in mixing bowl; let stand about 5 minutes. Add milk, eggs, sugar, salt, half the zest and shortening. Slowly add flour, mix until combined. Knead until shiny and elastic--3-5 minutes. Place in oiled bowl; cover with plastic and let rise until doubled, about 1 1/4 hours. If wish to make dough the night before, you can let it rise in fridge overnight. Preheat oven after risen. Make filling by combining remaining zest, 1/2 c. of the powered sugar and the butter. On floured surface, knead dough a few times then roll out to 18 x 14 inch rectangle, flour as needed. Brush bottom half of dough with about 1/3 of filling, then fold over dough. Brush about 1/3 more of filling over bottom half of dough and fold over again to enclose. Let rest about 5 minutes, then lightly roll out to 12 by 8 rectangle. Brush half with remaining filling and fold. Cut into squares and place in pan, with edges facing up. Let rise about 15 minutes until doubled. Bake until golden brown...30-35 minutes. Remove from oven, let rest 5 minutes in pan, then transfer to cooling rack. Make a thick icing by whisking together remaining powdered sugar and orange juice. Drizzle over pan.

This isn't my recipe but can't for life of me remember where I found it. And did it differently as is my wont to do!! I apologize for how recipe shows up on here...can't figure out how to format my posts :( In the 1970's we were stationed in Germany and I found a wonderful little cookbook with German recipes but in both German and English. My favorite recipe is her pound cake. She used zest and lemon juice for her cake, but after years of making it, I decided to pulverize a whole lemon in Cuisinart (take out seeds first) and put it in instead while adjusting flour to make a good cake batter. I did it this recipe after first zesting an orange somewhat. It ended up a very nice dough and filling wasn't as zesty but rest of the bread made up for it. Also, just added water for icing. Additionally, can't find any loaf pans after a remodel a few years ago!! So used 8 and 9 inch springform pans for a triple recipe--ended up higher than if I do it again, but such a hit. Bread rising


Linda said...

Thank you for the recipe! I love making homemade bread and this looks yummy!

Anonymous said...

There were simply amazingly delicious. Smelled wonderful and tasted like something only your most wishful thinking could conjure up! Eileen you have outdone yourself....Again.