- 1 pack active dry yeast
- 1/4 cup [60 mL] warm water
- 1 cup [250 mL] warm milk
- 3/4 cup [190 mL] orange juice
- 1/2 cup [100 g] sugar
- 1/4 cup [60 g] shortening
- 1 tablespoon [15 mL] grated orange peel
- 1 1/2 teaspoons [7.5 mL] salt
- 6 1/4 to 6 3/4 cups [875 to 945 g] all-purpose flour
- 1 egg, lightly beaten
Filling
- 1/2 cup [100 g] sugar
- 2 to 3 teaspoons [10 to 15 mL] cinnamon
- 2 teaspoons [10 mL] water
Glaze
- 1 1/2 cups [375 mL] icing sugar
- 4 teaspoons [20 mL] orange juice
- 1 teaspoon [5 mL] grated orange peel
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- Dissolve yeast into warm water.
- Into a mixing bowl, combine warm milk, orange juice, sugar, shortening, grated orange peel and salt.
- Add 2 cups [280 g] flour, yeast mixture and beaten egg; mix well.
- Mix in enough remaining flour to get a soft dough.
- Turn dough onto a floured surface; knead until smooth and elastic, for 8 to 10 minutes.
- Transfer into a greased bowl, turning once to grease top.
- Cover bowl; let dough rise into a warm environment until double in bulk, for about 1 1/4 hours.
- Punch dough down; divide dough into 2 equal parts.
- Cover and leave to rest for 10 minutes.
- Roll each half into 15 x 7-inch [38 x 18-cm] rectangles.
- Combine sugar and cinnamon from filling; sprinkle over each rectangle.
- Sprinkle each rectangle with 1 teaspoon [5 mL] water.
- Roll-up, jelly roll-style, starting at a short end.
- Seal edges.
- Transfer, sealed edge down into 2 greased 8 x 4 x 2-inch [20 x 10 x 5-cm] bread loaf pans.
- Cover; let rise away from drafts until double in bulk, for about 1 hour.
- Bake into a preheated 350°F [180°C] oven, for 30 to 35 minutes or until golden brown.
- Remove from pan; cool onto wire racks.
- Meanwhile, prepare glaze; pour over cooled bread loaves.
Glaze
- Combine icing sugar, orange juice and grated orange peel.
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