Twisted Sweet Rolls

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twistroll1

These are so deliciously easy and fast to make that they can be downright dangerous. Just fair warning to you all. 🙂

Twisted Sweet Rolls

For Dough:

  • 2 packages active dry yeast, proofed in 1/4 cup of warm water
  • 1/2 cup butter melted
  • 3/4 cup warm milk (I use whole milk, you can substitute 2% if wanted)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup Vanilla sugar or plain granulated
  • 2 teaspoons of fine sea salt
  • 2 teaspoons finely grated orange zest
  • 2 large eggs
  • 4-1/2 cups of unbleached all purpose flour

For Filling:

  • 1/2 cup softened unsalted butter
  • 1/2 teaspoon salt
  •  1-1/2 cups confectioner’s sugar
  • 1 cup toasted almonds, finely chopped
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground cardamom

For Glaze:

  • 1/4 cup orange juice
  • 1/4 cup confectioner’s sugartwist roll

twisted roll sheet

In a large bowl, mix the melted butter, milk and vanilla extract together and add the sugar, salt and orange zest, mix to combine. Beat the eggs and add them along with the proofed yeast to the mixture in the bowl. Add the flour by 1/2 cupsful until a stiff dough forms. You may need a bit more or less of flour depending on your environment and the moisture content of your flour.  Beat it well with the dough hook or by hand. Cover and let rise 30 minutes.

Prepare the filling by creaming the butter and then mixing the ingredients together in a separate bowl.

Roll the dough out to a 24″ by 12″ rectangle on a lightly floured surface. Spread the filling evenly along half of the long side of the rectangle. Fold the dough over the filling and cut the resulting 24″ x 6″ rectangle into 1″ strips with a pizza cutter or sharp knife.  Twist each strip several times and then wrap it around itself into a spiral, tuck the ends under. Place onto a parchment lined baking sheet, leaving room  between to rise.  Rise until light and doubled, about an hour.  Preheat the oven to 375F and bake for 15-17 minutes, until golden brown. Make the glaze, brush the tops and return to the oven for 3-5 minutes. Cool on a rack or serve warm. Be careful of hot caramel-nut filling. Enjoy!

 

twistroll1

xo

Gabi

 

 

 

 

 

 

Foods from Chile gift box

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food from Chile Box 1

I just received a lovely box of delicacies from Foods from Chile. I won it over on Kitchen Play because Johanna from Momma Cuisine picked my suggestion for using the contents of her gift box to make an Once (Chilean tea time) feast. Thanks to everyone involved. I am sure I will enjoy the extra virgin olive oils, blueberry juice, mussels, onion jam, lip balm, apron, shopping bag and recipes, plus some healthy substitution tips on a handy magnet.

I will use the olive oil in my next Once feast to make Poor Man’s Butter. It is one of my favourite treats. Gracias!

 

 

food from Chile box2

It’s a bounty!

foods from Chile box

 

 

Homemade “HobNobs”

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Nibknobs

 

Oh, I love McVities HobNob cookies, but they are a bit scarce in Utah and also a bit on the pricey side. My sister, Tonya, and I have talked about making some at home for a while, so yesterday I did. I hunted for a recipe online and found this one  (at a blog called Oggi that I will have fun exploring now- yay!) on Pinterest. I changed it just a bit and here is what I did:

tray of Nibknobs

Homemade “HobNobs”

  • 2 cups old fashioned rolled oats, pulsed in a food processor a few times or chopped up a bit with a chef’s knife
  • 1-3/4 cups Graham flour- I used Bob’s Red Mill
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon ginger
  • 1 small pinch of Ceylon cinnamon- if you only have Cassia cinnamon use a smaller pinch as Ceylon is milder or leave it out- as you prefer
  • 1/2 cup butter
  • 1/2 cup light brown or palm sugar- you’ll have to grate the palm sugar if you use it
  • 2-1/2 Tablespoons Lyle’s Golden Syrup
  • 1/2 teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • 1-1/3 cup Guittard Oro Bittersweet ribbon chocolate or other good quality chocolate

Mix the oats, Graham flour, baking powder, salt, ginger and cinnamon together in a medium bowl. In a small saucepan, heat the butter, sugar and golden syrup until the sugar dissolves and the mixture lightens a bit. Take off of the heat and add the baking soda and vanilla. Be careful as it will foam up and sputter. Stir well and then add to the bowl with the dry ingredients. Mix with a heatproof spoon or spatula until incorporated. Preheat the oven to 350F. Line a baking sheet with parchment. Use a 1-7/8″ scoop (fully packed and leveled off) to place mounds of the cookie dough onto the parchment, leaving space for them to spread a bit on baking. Or you can roll into about 20 uniform balls with your hands. Flatten the mounds down with a glass or your hands and try to make them of an even thickness (about 1/4″) and pressing any bits that flake off back into a circle shape. * I think next time I will roll into a fat log and try them as slice and bake after a good chill- I am sure it would work fine. Bake for 13-15 minutes or until golden brown. They will still be a bit soft when you remove them from the oven but will crisp up on cooling. Leave on the pans for 5 or so minutes and then remove to a cooling rack to completely cool.

Temper the chocolate or just melt it depending on your ambition. I did a quick temper by melting 3/4  of it in the microwave and then blending in the remaining 1/4 of the chocolate until it is thoroughly melted too. Spoon a tablespoon or so onto the top of each cooled cookie and spread with an offset spatula or knife. You will probably have chocolate left over. Yeah like that’s a problem. 🙂 Cool until the choc sets up and enjoy. Makes about 20.

Nibknob and milk

Hope you enjoy!

xox

Gabi

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