Pumpkin Dinner Rolls with a Honey Orange Butter

Christmas is just round the corner, and if you want to impress family and friends, this is THE RECIPE!
It's really simple, and the results are better than expected! And what I personally most love? Using one of my favourite seasonal vegetables - PUMPKIN!

Serve them with a whipped honey and orange (using both zest and fresh juice) butter. It will blow your mind!

Navidad está a la vuelta de la esquina, y si quiereis impresionar a los amigos y familia, esta es LA RECETA!
Es muy simple, y los resultados son mejor de lo esperado! Y lo que más me gusta de ella? Que utiliza una de mis verduras de temporada preferida - CALABAZA!

Sirvelos con una mantequilla de naranja (usando ralladura y zumo) y miel batida. Te dejará KO!

Ingredients:
2 packages active dry yeast plus 1 teaspoon white sugar
1/4 cup hot water
3/4 cup whole milk, scalded and cooled
1 cup of steemed and pureed pumpkin
1/3 cup light brown sugar
1/3 cup white sugar
6 tablespoons butter
1 egg
1/4 teaspoon salt
5 cups all-purpose flour

First of all, scald the milk for about 3 minutes in the microwave in a small glass bowl. Add in the 6 tablespoons of butter, stir until melted.  Then add in both sugars and pumpkin puree.  Place this mixture in the bowl of your electric mixer.
In another bowl add the yeast, the teaspoon of sugar and the 1/4 cup of hot water. Gently stir and allow the mixture to puff up. Once the yeast mixture looks foamy and puffy (about 3 minutes) add it to the pumpkin mixture in the mixing bowl, add the egg.  Now gradually add in the flour, one cup at a time. The dough should be soft, if it is too sticky add a bit more flour.
Remove the dough from the mixing bowl and place on a lightly floured surface.  Knead the flour for about 1 more minute and form into a round ball.  Place the dough ball in a bowl, covered, and put in a warm place until the dough has doubled.
Once the dough has doubled,  roll into a small balls (the size of a golf ball aproximately).

Place the rolls in to a baking dish, spaced about 2 inches apart.  Cover lightly with plastic wrap and set aside, in a warm environment, until they have doubled again and look light and puffy.
Pre-heat your oven to 180ºC.
Brush the rolls with egg and poppy seeds or linseed.

Bake each dish for about 8 to 10 minutes, or until golden brown.

 Ingredientes:

2 paquetes de levadura seca de panaderia más 1 cucharadita de azúcar blanco
1/4 taza de agua caliente
3/4 taza de leche entera, escaldada y enfriada
1 taza de puré de calabaza

1/3 taza de azúcar morena
1/3 taza de azúcar blanca
6 cucharadas de mantequilla
1 huevo
1/4 cucharadita de sal
5 tazas de harina 

Primero se escalda la leche durante unos 3 minutos en el microondas. Añadir las 6 cucharadas de mantequilla y remover hasta que se derrita. Una vez esté listo incorporar los 2 azúcares y el puré de calabaza, batir hasta que este bien mezclado. Después se vierte esta mezcla en el bol del batidor eléctrico.

En otro cuenco se añade la levadura, la cucharadita de azúcar y el 1/4 taza de agua caliente. Revolver suavemente y dejar que la mezcla se hinche. Una vez la mezcla de la levadura esté hinchada y espumosa (unos 3 minutos) se incorpora a la mezcla de calabaza. 

Empieza a batir la masa, añade el huevo y poco a poco la harina. La masa debe quedar suave, pero si es demasiado pegajosa, añade un poco más de harina.

Una vez esté lista la masa del recipiente, se coloca sobre una superficie ligeramente enharinada y se amasa hasta que se forme una bola redonda.  

Colocar la bola de masa en un bol, tapado, y poner en un lugar cálido para que duplique su tamño.Una vez duplicado, se hacen unas bolas pequeñas (del tamaño de una pelota de golf ) y dejar en una fuente para horno, un poco separados unos de otros.

Cubrir con film y dejar que se dupliquen de nuevo.
Pre-calentar el horno a 180 º C. Pintar los rollitos con huevo batido y espolvorear por encima  semillas de amapola y lino.

Hornear cada fuente durante unos 8 a 10 minutos o hasta que estén doradas.

Et voilá serve warm with the orange honey butter! 

Et voilá servirlos calentitos con la mantequilla de naranja y miel

Orange Poppy Seed Cake - A New Recipe with Naranjas Orbe

 
Given how great our Orangettes turned out, at Braulia's Kitchen we decided to keep on trying new dessert recipes with the juicy and delicious Orbe Oranges! So we came up with a cake we wanted to make for a while now, a Poppy Seed Orange bundt cake!

Teniendo en cuenta lo geniales que nos quedaron las Orangettes, en Braulia's Kitchen decidimos seguir probando nuevas recetas con las deliciosas y jugosas Naranjas Orbe! Así que hicimos una tarta que llevabamos tiempo queriendo probar, una pastel de Naranja y Semillas de Amapola!

The result was a fantastic; light and buttery with a fresh orange taste and a slight crunch of the poppy seeds!

El resultado fue fantástico; ligero y mantequilloso con un fresco sabor a naranja y el toque crujiente de las semillas de amapola!

For the final touch we glazed it with royal icing, grated some orange zest and sprinkled some seeds over it.

Para el toque final lo cubrimos con glaseado fondant, rallamos cáscara de naranja  y añadimos unas pocas semillas.

Try this recipe, it's fabulous!

Probad esta receta, es fabulosa!

Chocolate Orangettes

A few days ago while having lunch at my sister's house, my brother in law came up with the idea of making orangettes.
It's basically candied oranges covered with a nice good quality dark chocolate; sounds simple, and inexpensive but for some reason they are sold at really high prices at every other bakery.
This led to a debate about how 3 simple and cheap ingredients, that everyone has at home, can end up being sold at prices that can sometimes be outrageous.
So finally I decided to give it a try myself and see if it was worth making them at home rather than buying them.

The procedure goes as follows:

First of all you must cut the orange peel in slices (the width should be almost 1cm).

Blanch them in water at least 4 times to get rid of any bitterness. To do this put the orange rinds in water and once it starts boiling strain them and restart the same process.

 Remember it has to boil 4 times!

So once you've blanched them, it's time to candy the rinds.

For 5 large oranges I used 1/2 liter of water and 250 grms of sugar. I poured both ingredients into a saucepan and once the sugar had dissolved and started to boil I incorporated the orange peel. This step can take a while, 45 minutes or so at medium to low heat and stirring once in a while. The peel strips will be ready once they become translucent.
What's the next step? Leave them to dry over a cool rack for 4 - 5 hours (I left mine for almost 24 hours!). Check out how translucent they are, that's what they should look like!

Keep the leftover syrup , it can be useful in sooooo many ways, for fruity cocktails, to soak over a cake, anything!

Once the strips are dry, the last step will be dipping them in tempered dark chocolate (I used 70% dark chocolate).
Chop the chcolate (200 grms) pour 2/3 over a heat proof bowl and melt it, the temperature must rise to 50ºC, remove from the heat and add the remaining 1/3 chopped chocolate.  Let it cool to 26/27ºC and once again put it over the heat until it's at 32ºC, now it's at a perfect temperature to coat without being too runny.

Dip the strips with the help of two forks and place over a cookie sheet to cool.

 

Leave for 1 or 2 hours (max) to dry. 

Et voilà! 

In conclusion, these treats are a little time consuming and messy, but not at all difficult and what's most important, they taste delicious! So from now on, no more store bought, just homemade orangettes!

And last but not least I want to give special thanks to Naranjas Orbe for having such great oranges, I will definitely be using them for more recipes!