I originally came up with recipe when a contest was going on at The Chalkboard Mag for an original citrus recipe. I didn’t want to do the traditional Sangria or a cake. I wanted it to unexpected but still have an amazing tasting recipe. I was testing these the night the girls came over and we tasted them with butter and jam, maple syrup, and icing and the icing won hands down. Though the maple syrup was a very close second. Since I am not a full on foodie blog I didn’t think I stood a chance but it was fun to challenge myself. I didn’t make the top 5 so it is okay for me to share the recipe now. Thank you to Stacia for tagging me on the Instagram notice for the contest otherwise I wouldn’t have even known about it.
3-1/4 cup of all purpose flour
2 TSP instant yeast
1-1/2 TSP Salt
1 TSP Thyme
1 TSP Dill
Zest of 1 Orange
1/2 of Orange – Finely diced
1 Cup Almond milk
2 TBSP Unsalted Butter
1/2 cup Water
1 cup powdered sugar
1/4 cup water
In a large bowl, or the bowl of a standing mixer, combine the flour, orange zest and orange pieces, yeast, dill, thyme and salt. (Since you are using instant yeast you don’t have to “proof” the yeast i.e. add water)
In a glass measuring cup, warm the milk (approximately 90 seconds) so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water.
Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough for approximately 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.
Spray a glass bowl with pam, add the dough and cover. Allow to rise until doubled, about 1/2 to 1 hour. (NOTE: I set my bowl on a heasting pad to help it rise faster.)
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers or rolling pin, flatten the dough into a 9 by 12-inch rectangle.
Tightly roll the dough (like a jelly roll), tucking the ends as needed, into a loaf. Using a serrated knife cut into 1 inch thick slices.
Place in a 9 inch round greased pan, cover with a clean dry towel, and allow to rise until doubled, about 1/2 to 1 hour. (Again place your pan on the heating pad on low)
Pre-heat oven to 350 degrees (180 C). When the loaf is doubled again, place the bread in the oven and bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer the rolls to a wire cooling rack, mix the powdered sugar and water together until smooth for the icing and add to the top of the rolls. Serve.