Date And Orange Rolls
|Fresh yeast||1⁄2 Ounce (Compressed)|
|Warm milk||3 Tablespoon|
|All purpose flour||1 Pound (Strong Plain Flour)|
|Castor sugar||4 Ounce (Superfine Sugar)|
|Soured cream||3 Tablespoon|
|Orange juice||3 Tablespoon|
|Butter||6 Ounce, melted|
|Eggs||2 , lightly beaten|
|Pitted dates||3 Ounce, chopped|
|Grated orange rind||4 Tablespoon (Rind Of 2 Oranges)|
|Mixed candied peel||1 Ounce, chopped (3 Tablespoon)|
|Ground cinnamon||1⁄4 Teaspoon|
|Icing sugar||8 Ounce (Confectionery Sugar)|
Cream the yeast with the milk.
Sift the flour and salt into a warmed bowl.
Stir in 2 oz.(1/4 cup) of the sugar.
Make a well in the centre and pour in the yeast liquid, soured cream, orange juice, 5 oz.(2/3 cup) of the butter and the beaten eggs.
Using one hand or a spatula, draw the flour into the liquid and beat until the mixture comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Knead for 2 minutes on a floured surface, then roll to a 12 inch square.
Brush with the remaining butter.
Combine the dates, orange rind, peel and spices together with the remaining 2 oz.(1/4 cup) of sugar.
Sprinkle evenly over the dough, leaving a 1/2 inch border around the edge.
Roll up as for a Swiss (jelly) roll.
With a sharp knife, cut into 1 1/2 inch slices and place close together, but not quite touching, on a baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30-35 minutes until risen and touching.
Remove from the bag.
Bake in a moderately hot oven, 375°F, Gas Mark 5 for 30-35 minutes until golden brown.
Prepare the icing by blending the icing sugar with sufficient orange juice to give a smooth coating consistency.
Coat the warm buns with the icing and leave until cool enough to handle before lifting onto a wire rack.
Allow to cool and separate the buns before serving.