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orange-scented olive oil sticky buns

13 Jan

My husband was very impressed with these sticky buns.  He said the dough was similar to focaccia.  The orange flavor could have been more pronounced for him, so next time I will add an additional tablespoon of orange zest.  He seemed to really like them, since he ate four!

Orange-Scented Olive Oil Sticky Buns

Dough:

  • 1 3/4 cup warm water
  • 1 tsp. active dry yeast
  • 2 Tbsp. sugar
  • 4 3/4 cup all-purpose flour
  • 3 tsp. salt
  • 1/2 cup good, fruity, olive oil

Filling:

  • 1 cup sugar
  • zest of 2 oranges
  • 2-3 Tbsp. fresh squeezed orange juice

Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp. buttermilk
  • 1-2 drops Fiori di Sicilia (optional)

In the bowl of an electric mixer fitted with a dough hook, combine yeast, warm water, and 2 Tbsp. sugar.  Let stand for 5 minutes.

Add the salt and half of the flour.  Turn the mixer on to low and continue to add the remaining flour.  When all the flour has been added, drizzle the olive oil into the dough (continue to stir as you do this).   Knead for 4-5 minutes.  When the dough is smooth and satiny, turn it into a deep, oiled bowl.  Cover with plastic wrap and let rise in a warm place until doubled (mine took 2 hours).

While the dough is rising, make filling.  Combine the cup of sugar with the orange zest.  Let sit for several minutes, then stir until it is well mixed and slightly moist (the zest will have released some oils).  Add orange juice, a little at a time, stirring until you have a thick mixture that looks like wet sand.

Spray a 9×13 pan with non-stick spray.  When the dough has risen, punch it down and turn it out onto a lightly floured surface.  Roll it out with a rolling-pin until it is approximately 10×15.  Spread the filling onto the dough, leaving a half-inch border clear along one of the long edges.  Roll up the dough tightly, starting with the long end without the border.  Crimp the edge to seal into a long log.  Slice into 12 equal pieces.

Fit the slices into the pan.  Cover with plastic wrap and allow to rise 45-60 minutes.  Or, place in refrigerator overnight, and let them stand at room temperature for 20-30 minutes before putting them into the oven.

Preheat oven to 375 degrees. Bake until the rolls are nicely browned on top and baked through, about 45 minutes.  Remove from oven.

Make glaze by stirring powdered sugar, buttermilk and, if using, fiori di sicilia.  Spread the glaze on the warm buns.  Makes 12.

Recipe slightly adapted from Food52.

Using the Weight Watcher’s Recipe Builder, each sticky bun has 10 PointsPlus.  Without glaze, each has 9 PointsPlus.

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