Orange Cinnamon Swirl Recipe |
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You will need..... 1 lb. plain flour 2 level teaspoon salt 2 tablespoons sugar 2 eggs, beaten juice and grated rind of 1 orange Preparation Time For the yeast liquid: 25 minutes 1 level teaspoons sugar 1/4 pint warm water (110ºF) Cooking Time 2 level teaspoons dried yeast 30-35 minutes For the filling:
1
tablespoon powdered cinnamon
Oven setting
2 oz. soft brown sugar
400ºF; Gas Mark 6 4
tablespoons apricot jam
Prepare the
yeast liquid by dissolving the sugar in the water, sprinkle the yeast
on top and leave until frothy, about 10 minutes. Mix together flour,
salt, sugar, egg, orange rind and add juice with yeast liquid. Work to
a firm dough, adding 2-3 tablespoons extra water if required. Turn out
and knead well on a floured table for about 10 minutes. Put to rise in
a lightly greased polythene bag, loosely tied, until double in size. Turn out and
knead dough until firm. Roll into two 6-inch by 13-inch rectangles.
Spread each rectangle with apricot jam and sprinkle on cinnamon and
sugar. Roll up as for Swiss roll and place in two greased 1-lb. loaf
tins. Put inside a greased polythene bag and rise again for about 30
minutes. Remove bag and bake in a moderately hot oven for 30-35
minutes. Turn out and cool on a wire tray. Serve sliced
with butter and apricot jam.
Quick Tip
Do not
use too much flour on the table for kneading and shaping. It spoils the
color and texture of the crust.
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