Description
Very tender orange muffins with a bright taste and aroma, glazed white chocolate in the shape of round cake. Thanks to impregnation rolls and the second and the third day is delightfully soft!
Ingredients
-
Milk
150 ml
-
Flour
250 g
-
Yeast
1 tsp
-
Sugar
25 g
-
Salt
0.25 tsp
-
Butter
25 g
-
Orange zest
1 tsp
-
Orange juice
60 ml
-
Sugar
1 Tbsp
-
White chocolate
100 g
-
Cream
2 Tbsp
-
Orange zest
1 tsp
-
Cream
2 Tbsp
-
Butter
1 tsp
Cooking
With oranges, remove zest grater.
Dough bread maker I trust. You put the ingredients according to the instructions, include the mode of kneading, after the beep, add the orange peel and leave the dough to rise for 1.5 hours. To impregnate squeeze orange juice, add sugar and stir until it dissolves.
Approaching divide the dough into 14 pieces. Each tie in the cake, gather the edges to the center and roll a ball.
Spread the dough balls in a greased form 20-22 cm in diameter, not too tight. Cover the form with a towel or cling film and put in a warm place for 45 minutes to increase the volume of the rolls twice. Preheat the oven to 200 degrees. C.
Approached rolls brush lubricated cream and put it into the preheated oven for 20 minutes.
Remove the pan from the oven and cover the rolls in the form of impregnation.
While the cake soaked prepare the glaze. Chocolate break into pieces. In a saucepan heat the cream almost to a boil, remove from the heat and lay the chocolate pieces, stir until it is completely dissolved, add the orange zest.
When the whole impregnation is absorbed, and the buns has cooled slightly, remove the cake from the mold and in two steps covered the buns with icing: first, warm rolls, and then completely cooled down.
A treat of mouth-watering biscuits!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.