Orange Christmas cruffin roll with raisins and nuts
Источник фото: https://ru.123rf.com/profile_lilyrochha
Let's add an interesting addition to the butter roll dough: add orange juice and zest.
And we will form the kalach in an unusual way - like a cruffin (this is a hybrid of a croissant and a muffin). Cut the yeast dough roll with filling in half, twist the halves and close them into a wreath. And if you top the roll with orange glaze, everyone who eats it will certainly be in a Christmas mood!
Ингредиенты
Orange juice - 85 ml (from 1 large orange)
Refined vegetable oil (sunflower) - 40 ml (+ for working with dough)
Water (warm) - 85 ml
Egg - 1 pc.
Sugar - 90 g
Flour - 500 g (4 glasses with a capacity of 200 ml) + for working with dough
Pressed yeast - 10 g
Orange zest - 10 g (from 1 orange)
Softened butter (for greasing the dough) - 50 g
For filling:
Raisins - 30 g
Almonds - 30 g
Walnuts - 30 g
Hazelnuts - 30 g
Sugar - 30 g
For the glaze (optional):
Powdered sugar - 2 tbsp. spoons
Orange juice - 0.5-2 tbsp. spoons
Рецепт
1. Prepare the products. Remove the zest from one orange (using a fine grater) and squeeze the juice out of the orange.
2. Crumble the yeast into a bowl with warm (37-38 degrees) water and grind it with a spatula.
3. Pour in the orange juice and add the zest (reserve a little zest to add to the nut filling).
4. Add sugar.
5. Stir until the sugar grains dissolve.
6. Add about half of the sifted flour and an egg.
7. Do not mix too thoroughly with a spatula.
8. Pour in vegetable oil. Mix with a spatula.
9. Add the remaining sifted flour.
10. Knead the dough thoroughly with your hands for about 10 minutes. It should be non-sticky and soft.
11. Place walnuts, almonds and hazelnuts in a blender bowl. Add orange zest and sugar.
12. Using a blender, grind into crumbs.
13. Pour boiling water over the raisins and leave for 5-10 minutes. Then put it on a sieve.
14. The dough has almost tripled in size. Place it on a floured table and knead it.
15. On a special mat or parchment greased with oil, stretch the dough with your hands into a layer about 7 mm thick.
16. Grease the dough with 2/3 of softened butter. Distribute the raisins.
17. Sprinkle with 3/4 of the nut crumbs.
18. Roll the dough with the filling into a roll.
19. Leaving 1-2 cm at one end, cut the roll lengthwise into two parts. We unfold the halves outward, cut sides up.
20. Carefully, so that the filling does not spill out, we pick them up from below and intertwine them with each other, forming a braid. We collect everything that spilled into a container with the remaining nut crumbs.
21. Cover a baking sheet or large pan with parchment. Place a round mold in the center (you can use a glass, a tin jar or a small cooking ring). We lay the braid in a ring around the mold. We thread the end of one of the halves of the braided line through the loop of the uncut part, bring it under the bottom and connect it there with the other end.
22. Grease the top of the roll and the mold in the center with the remaining softened butter. Sprinkle the kalach with the remaining nut crumbs.
23. Leave it warm under the film for 1 hour. At the end of this time, turn on the oven to preheat to 180 degrees.
24. The roll has risen - put it in a preheated oven.
25. Bake for 30-35 minutes in convection mode at a temperature of 180 degrees (or without convection), until golden brown.
26. Cool the finished roll until warm in the mold, then transfer it to a dish.
27. If desired, you can cover the cruffin roll with orange glaze. Before preparing the glaze, combine the powdered sugar with a small amount of juice (the less juice, the thicker the glaze will be).
28. Mix with rubbing movements until a thick fluid mass is formed.
29. Pour a thin stream of glaze over the top of the roll (thick glaze can be used to draw patterns).
30. Serve the cooled orange cruffin roll with raisins and nuts.
31. Bon appetit!