Maple Rolls
For Rolls
2 ½ cups milk- warmed up in microwave, 45-60 seconds
½ cup butter
½ cup sugar
2 tsp salt
2 eggs
4 TB yeast
7 cups flour, divided in half
Filling-
1 ½ sticks butter
1 cup sugar
1/3 cup nuts
1 tsp maple flavoring
1 ½ tsp cinnamon
Glaze-
2 cup
powdered sugar
2 TB milk
½ tsp maple or vanilla flavoring/extract
1.
Mix all ingredients for rolls except
flour. Add in half of flour (3 ½ cups). Let set for 15 mins. Add 2nd
set of flour. Mix until smooth and creamy, for a few minutes. Will be a sticky
dough. Let rise for 30 mins to 1 hour, until doubled in size.
2.
Heat oven to 325 degrees
3.
Melt butter for filling, mix with
sugar, nuts, maple and cinnamon. Simmer on stove and keep at lowest
temperature, or heat in microwave in glass bowl, for 1 minute at a time, mixing
in between, until bubbly.
4.
Divide dough into 4 equal parts and
grease 2 large 16 inch pans (rectangle or circular pans).
5.
Roll one part dough to pan size and
place on pan. Cover with 1/2 of filling, then another rolled out dough
6.
Using pizza cutter, cut about 15 lines
from edges to center. Twist each piece twice around and set down. Let rise
15-30 minutes or until puffed up.
7.
Bake at 20 minutes, frost with maple
flavored glaze.
Great British Baking Show Pretzels- Plain and Orange Poppy Seed
Makes 12 medium sized pretzels. Easily doubled
·
For the dough
·
4 cups white or bread flour
·
2 tsp salt
·
2 tsp fast-action yeast
·
3 TB butter, softened
·
1 tbsp malt extract or 2 tsp molasses or 2 tsp brown sugar
·
1 ¼ cup milk
·
2 oranges, zest only
·
1 TB poppy seeds
·
oil, for greasing
·
2 TB bicarbonate of soda
To finish
- 3 TB rock salt
- 2 TB sesame seeds
- 3 oranges, juice of
3, zest of 1 cut into thin slithers
- ¼ cup sugar
Directions
1.
Add the flour, salt, yeast and butter to a bowl. In a jug, add the
malt extract to the milk and stir to dissolve. Add the milk mixture gradually
to the flour and mix until a dough is formed.
2.
Turn the dough out onto a clean work surface and knead. The dough
should be stiff but not sticky, and shouldn’t need any extra flour to knead.
Continue for 10 minutes, or until the dough is smooth and glossy.
3.
Divide the dough in half. To one half, add the zest of two oranges
and the poppy seeds, and mix through, ensuring even distribution. Leave the
other half plain. Place both doughs into separate oiled bowls, cover, and leave
to prove until doubled in size (about 45 minutes- up to 2 hours).
4.
Preheat the oven to 400F.
5.
Once proved, turn both the doughs out and divide each one into six
equal pieces. Using your hands, take each piece, and roll the dough into a long
sausage shape, tapering the ends, and creating a slight bulge in the middle.
Each piece should be about 40-50cm/16-20in in length. You may need to roll out
each of the strands just part way at first, then rest them, allowing the
glutens to relax, before continuing to roll them out to their full length. This
can help to prevent the strands springing back and creating unevenly shaped
pieces. As you roll out the ropes you should apply some pressure to the dough,
working from the middle outwards, pushing out any air bubbles that may have formed
in the dough.
6.
Shape into pretzels and press down lightly to seal, without
misshaping the pretzel. Work quickly to shape all 12 pretzels.
7.
Add the bicarbonate of soda to a pan of boiling water, and gently
drop each pretzel into the boiling water for approximately five seconds. Gently
remove and place on a baking tray, keeping the different flavors separate.
While the plain dough is still wet from the water, sprinkle over the salt and
sesame seeds.
8.
Optional- With a sharp knife, make a deep slash into the thickest
part of the dough.
9.
Bake in the oven for 20-25 minutes, or until they are a deep brown
color.
10.
Meanwhile make the glaze for the sweet pretzels. Put the orange
juice into a saucepan and add 100g/3½oz sugar. Add the zest, and bring up to
the boil. Boil for one minute, then remove the zest using a slotted spoon and
roll it in the remaining sugar. Continue to cook the syrup until reduced in
volume and sticky. Pass through a fine sieve.
11.
Place the baked pretzels on a wire cooling rack, brush the sweet
pretzels with the syrup glaze and sprinkle over the candied zest.
