ORANGE PULL APARTS
A yeast dough makes sticky orange bun bull aparts. They taste like an orange roll, only better! A fun monkey-bread type bakery treat, they're good for breakfast, or anytime!
Provided by Dianna--In Fine Taste
Categories Breakfast and Brunch
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit. Spray bundt pan or angel food cake pan with cooking spray to coat.
- Mix granulated sugar and orange zest together in a large bowl. Cut rolls into 4 pieces each.Dip each dough piece into zest/sugar mixture and place in baking pan.
Nutrition Facts : ServingSize 1 g, Calories 244 kcal, Carbohydrate 39 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 243 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 4 g
ORANGE-FIG PULL-APARTS
For breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it!-Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease a 10-in. fluted tube pan with 1 tablespoon butter., Place pudding mix in a shallow bowl. In a small bowl, toss figs and walnuts with orange zest. Reserve icing from sweet rolls. Separate rolls and cut each in half. Roll each piece in pudding mix. Arrange half of the pieces in prepared pan, cut side facing center of pan. Top with half of the fig mixture; repeat layers., Add remaining melted butter to remaining pudding mix; stir until smooth. Drizzle over top., Bake, uncovered, 30-35 minutes or until golden brown. Immediately invert onto a serving plater. Spread with reserved icing; serve warm.
Nutrition Facts : Calories 259 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
ORANGE PULL-APART BREAD
"The recipe for this appealing breakfast loaf came from my sister, who's an excellent cook," relates Kristin Salzman of Fenton, Illinois. "Brushed with a sweet orange glaze, the bread is so popular I usually double or triple the recipe."
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Open tube of crescent rolls; do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to within 1/8 in. of bottom, being careful not to cut all the say through. Fold down alternating slices from left to right to form a loaf. , Bake at 375° for 20-25 minutes or until golden brown. Combine butter, honey and orange zest; brush over the loaf. Serve warm.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 336mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
PULL-APART ORANGE ROLLS
The zest of the orange contains the fruit's delicious essence in concentrated form. A little bit enlivens a pull-apart roll. Orange juice is combined with powdered sugar for the icing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.
- Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.
- Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.
- Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.
- Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.
ORANGE PULL APARTS
Make and share this Orange Pull Aparts recipe from Food.com.
Provided by Lorrie in Montreal
Categories Breads
Time 1h15m
Yield 20 balls
Number Of Ingredients 15
Steps:
- In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup.
- Place into breadmaker.
- Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the breadmaker and turn machine onto dough cycle.
- When cycle is complete, divide the dough into 20 equal portions and roll into balls.
- Dip balls into melted butter and then into white sugar.
- Place in greased bundt pan.
- Let rise for 35 to 45 minutes.
- Bake in a preheated 375 F degrees (190 degrees C) for 25-30 minutes.
- Let cool for 5 minutes then remove from pan.
- If desired, glaze with a mixture of confectioners' sugar and orange juice.
Nutrition Facts : Calories 129.5, Fat 4, SaturatedFat 1.8, Cholesterol 17.1, Sodium 151.7, Carbohydrate 21.5, Fiber 0.6, Sugar 10.2, Protein 2.1
ORANGE PULL-APART COFFEE RING
This coffee ring is an old family recipe that's long been a hit with anyone who's tried it. The yeast bread is a great Sunday treat - or the perfect way to kick off your holiday celebration.
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, egg yolks, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape into balls. In a shallow bowl, combine sugar and orange zest. , Sprinkle 1/4 cup almonds into a greased 10-in. fluted tube pan. Dip half the balls in melted butter; roll in sugar mixture. Arrange over almonds. Sprinkle with remaining 1/4 cup almonds. Repeat with remaining balls. Cover and let rise until doubled, about 30 minutes. , Bake on lowest oven rack at 350° for 38-42 minutes or until golden brown (cover loosely with foil if browning too quickly). Cool for 10 minutes before inverting onto a platter.
Nutrition Facts : Calories 356 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 293mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.
ORANGE PULL-APARTS
This pull-apart bread accented with orange zest makes a nice treat to go with coffee. It's been Grandpa approved!
Provided by Cathleen Sinclair
Categories Yeast Bread
Yield 20
Number Of Ingredients 15
Steps:
- In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup. Place into bread machine. Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the bread machine and turn machine onto dough cycle.
- When cycle is complete, divide the dough into 20 equal portions and roll into balls. Dip balls into melted butter and then into white sugar. Place in greased bundt pan.
- Let rise for 35 to 45 minutes.
- Bake in a preheated 375 F degrees (190 degrees C) for 25-30 minutes. Let cool for 5 minutes then remove from pan.
- If desired, glaze with a mixture of confectioners' sugar and orange juice.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 22.4 g, Cholesterol 15.6 mg, Fat 3.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 150.6 mg, Sugar 11.1 g
ORANGE PULL APARTS [22]
Steps:
- In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup. Place into breadmaker. Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the breadmaker and turn machine onto dough cycle. When cycle is complete, divide the dough into 20 equal portions and roll into balls. Dip balls into melted butter and then into white sugar. Place in greased bundt pan. Let rise for 35 to 45 minutes. Bake in a preheated 375 F degrees (190 degrees C) for 25-30 minutes. Let cool for 5 minutes then remove from pan. If desired, glaze with a mixture of confectioners' sugar and orange juice.
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