While I was obsessed with Danish pastries and croissants, I once imagined a Danish bread made with sugar-cooked orange slices. However, the reality was completely different from my imagination, and the orange slices I prepared the night before went unused. To avoid wasting the hard-cooked orange slices, I made this sweet bread.
Making this bread is slightly more complex than typical sweet bread; it resembles dessert-making more than just rolling it up. Before baking, you need to cover the surface with sugar-cooked orange slices, and after baking, apply a glaze and add surface decorations. Is it a bit troublesome? Once you taste it, you’ll find it’s worth the effort. Moreover, the sugar-cooked orange slices can be prepared the night before, and on the day of making the bread, you only need to prepare the custard cream filling while the dough is fermenting, so you won’t be overwhelmed by too many preparations. If you find it too troublesome, you can skip the sugar-cooked orange slices on top, and the flavor will still be refreshing.
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Orange Roll
Ingredients
Dough Ingredients:
140g of high-gluten bread flour, 60g of low-gluten flour, 2.5g of instant dry yeast, 32g of granulated sugar, 2.5g of salt, 8g of milk powder, 30g of egg, 98g of water, 30g of butter.
Orange Custard Cream:
3 egg yolks, 60g of granulated sugar, 25g of low-gluten flour, 250ml of orange juice.
Prepare it like regular custard cream, and immediately refrigerate it after making. Any unused portion should be stored in the refrigerator and used as soon as possible. You can also follow this recipe.
Sugar-Cooked Orange Slices:
2 oranges, 200g of granulated sugar, 400g of water.
Wash the oranges, slice them into 7-8mm pieces, and place them in boiling sugar water. Cover with kitchen paper and simmer on low heat for about 10 minutes, then let cool before use.
Excess orange slices can be stored in the refrigerator for about a week; use them as soon as possible.
Surface Decoration: Glaze, crushed green pistachios.
Method
⒈ Combine all dough ingredients except for the butter and mix until the gluten is developed and the surface is smooth.
⒉ Add the butter and mix until the dough reaches the expansion stage, then place it in a warm area for the first fermentation.
⒊ After the first fermentation, take the dough out, punch it down, shape it into a ball, and let it rest for 15 minutes (Figure 1).
⒋ After resting, roll the dough into a large rectangle, flip it over, and thin the bottom edge. Evenly spread the orange custard cream on the surface, leaving the bottom edge unspread (Figure 2).
⒌ Roll the dough from top to bottom (Figure 3) and seal the edge.
⒍ Use dental floss to cut the dough into 8 equal pieces (Figure 4), place them in paper cups, and let them undergo the final fermentation in a warm, humid area (Figure 5).
⒎ After the final fermentation, place the drained orange slices on top of the dough (Figure 6).
⒏ Bake in a preheated oven at 180°C, middle rack, for about 20 minutes.
⒐ After baking, brush the surface with glaze and sprinkle with crushed green pistachios for decoration.
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