Ring-a-Lings Orange Delight (Print Version)
# Ingredients:
→ Dough
01 -
4 to 4 1/2 cups all-purpose or unbleached flour
02 -
1/3 cup sugar
03 -
2 teaspoons salt
04 -
2 teaspoons grated orange peel
05 -
2 packages active dry yeast
06 -
1 cup milk
07 -
1/3 cup margarine or butter
08 -
2 eggs
→ Filling
09 -
1 cup powdered sugar
10 -
1/3 cup margarine or butter, softened
11 -
1 cup filberts, pecans, or walnuts, ground
→ Glaze
12 -
3 tablespoons sugar
13 -
1/4 cup orange juice
# Instructions:
01 -
Lightly spoon flour into a measuring cup and level it off. In a large bowl, combine 2 cups of the flour, sugar, salt, orange peel, and yeast; mix well.
02 -
In a small saucepan, heat milk and margarine until very warm (120 to 130°F). Add the warm liquid and eggs to the flour mixture. Blend at low speed until moistened, then beat for 3 minutes at medium speed. By hand, stir in the remaining 2 to 2 1/2 cups of flour to form a stiff dough. Place the dough in a greased bowl, cover loosely with plastic wrap and a cloth towel, then let rise in a warm place (80 to 85°F) until light and doubled in size, about 35 to 50 minutes.
03 -
In a small bowl, blend powdered sugar and margarine until smooth. Stir in ground filberts; set aside. In another small bowl, combine the glaze ingredients, cover, and set aside.
04 -
Grease two large cookie sheets. Punch down the dough to remove all air bubbles. On a floured surface, roll the dough into a 22x12-inch rectangle. Spread the filling mixture lengthwise over half of the dough. Fold the dough over the filling. Cut crosswise into 1-inch strips and twist each strip 4 to 5 times. To shape rolls, hold the folded end of a strip down on the greased cookie sheet to form the center, then coil the strip around the center. Tuck the loose end under. Repeat with the remaining strips. Cover and let rise in a warm place until light and doubled in size, about 30 to 45 minutes.
05 -
Preheat the oven to 375°F. Uncover the dough and bake for 9 to 12 minutes or until light golden brown. Brush the tops of the rolls with glaze and bake for an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets and cool on wire racks. Serve warm.