Yeild: 12 large rolls
Equipment:
46cm x 30cm [13” x 18”] half sheet pans, parchment paper,
rolling pin, large 7.5L – 11L [8qt – 12qt] capacity mixing bowl, 3.3L [3.5qt]
capacity mixing bowl, 6.5L [7qt] capacity heat proof bowl, 500ml [2 cup]
capacity mixing bowl, 500ml [2 cup] capacity measuring cup with a spout, 60ml [¼ cup] capacity measuring
cup with spout, silicone pastry brush, 20cm [8”] sharp chef’s knife, 20cm [8”]
offset pallet knife, wire whisk, silicone spatula, 30ml [2 tbsp] pinch bowl,
fine microplane grater, large wire cooling rack ~40cm x 50cm [15” x 20”]
Ingredients:
90g granulated sugar [~6½ tbsp]
7g fine grade sea salt [~1 tsp]
80g unsalted butter, at room temperature [~5½ tbsp]
50g egg, at room temperature [~1 large]
3g orange extract [~1 tsp] 5ml
460g unbleached bread flour [~3½ tbsp]
8g instant yeast [~2 tsp]
290g buttermilk, at room temperature [1¼ cups] 290ml
110g light brown sugar [~½ cup packed]
16g orange zest [~⅓
cup] *from ~ 4 oranges
180g confectioner’s sugar [~3cups]
40g milk [~3 tbsp] 40ml
3g orange extract [~1 tsp] 5ml
-vegetable or canola oil
-additional flour for dusting
Mise en place:
Weigh butter and sugar into the large mixing bowl and set on
a clear work surface.
Weigh flour into the medium mixing bowl. Weigh salt and then
yeast in the pinch bowl and transfer to opposite sides of the mixing bowl. Set
this on the work surface beside the larger bowl.
Reuse pinch bowl to weight orange extract, and place with
others.
Oil the heat proof bowl and set aside until needed.
Weigh butter milk into the 500ml capacity measuring cup and
set beside the mixing bowl.
Weight the egg into the 60ml measuring cup and set with the other
weighed ingredients.
Method:
Using the spatula cream the butter and sugar together until
pale, add egg and beat vigorously to incorporate air and blanch the mixture.
Add the orange extract.
Mix the flour, salt, and yeast together with one hand and immediately
add these to the creamed mixture in one addition.
With the fingers of one hand slightly spread, use an orbital
motion to mix the flour into the butter and sugar mixture turning the bowl with
your clean hand. Add buttermilk and mix until dough forms a sticky loose mass.
Switch to a kneading motion to incorporate all of the flour and then transfer
dough to a floured work surface.
Knead the dough for 12 – 15 minutes, alternating before a
traditional kneading motion and stretching and “smearing” the dough in all
directions – called Fraisage. The finished dough should be tacky to slightly
sticky, supple, and bounce back when pressed with a finger.
Transfer to the oiled heat proof bowl, cover with plastic
wrap, and ferment at room temperature for 2 full hours.
Meanwhile, zest oranges and weigh the brown sugar into the
cleaned medium mixing bowl.
When dough has doubled in size, very lightly oil a clear
work surface and transfer the dough to the counter.
Lightly flour a rolling pin to prevent sticking and roll the
dough into a 36cm x 30cm x 1.5cm [14” x 12” x ⅔ inch] rectangle. If dough springs back excessively,
cover with oiled plastic wrap and rest for 10 minutes before continuing to roll
into shape.
Quickly mix the brown sugar and orange zest and sprinkle over
the dough. Use an offset pallet knife to spread the mixture evenly over the
dough leaving 1cm [½”]
uncovered on the edge closest to your body
Roll the dough gently towards from you and pinch the seam
closed. Roll dough onto the seam and cover with oiled plastic wrap. Allow to
rest 5 minutes.
Cut into 12 even pieces 3cm [1⅛”] and place these 1cm [½”] apart on the sheet tray.
Cover with oiled plastic wrap and allow to proof for 75 – 90
minutes
Preheat oven to 180ºC
[350ºF] with the
rack in the middle position.
Bake the sweet rolls for 20 – 30 minutes until lightly
browned.
Cool on pan for 10 minutes and then remove to a wire rack to
cool completely.
Make the glaze: Mix confectioner’s sugar, orange extract,
and milk together to form a thick glaze that will evenly coat the sweet rolls.
Adjust texture with additional milk or confectioner’s sugar as needed.
Spoon glaze over cooled sweet rolls, and allow to set before
serving. Approximately 30 minutes.
Make ahead:
Store in an airtight container for up to one week. Reheat
individual servings, as needed, in a microwave for 15 – 30 seconds before
serving.
