Fluffy yeast dough with aromatic oranges and creamy pudding filling with sweet raisins – this yeast wreath tastes incredibly moist and so delicious. The recipe is pretty easy, so you can make the delicious orange roll wreath yourself without much baking skills. The pastry is ideal for Easter or for dessert during the week.
Course Dessert
Prep Time 1 hourhour
Cook Time 40 minutesminutes
Resting time 1 hourhour35 minutesminutes
Servings 10
Equipment
approx. Ø 30 cm baking pan
Ingredients
for the dough
170mlfreshly squeezed orange juice
zest of 2 organic oranges
70gbutter(room temperature)
80gsugar
1egg
60mlwater(lukewarm)
8gvanilla sugar
1pinch ofsalt
21gfresh yeast
approx. 500gflour
vegetable oil for greasing
for the filling
150graisins
400mlmilk
100gsugar
1egg
35gcornstarch
vanilla
1pinch ofsalt
for coating
1egg
Instructions
Preparation of the dough
Dissolve fresh yeast and 1 tsp sugar from the total amount in lukewarm water and let it rest for 15 minutes.
Put flour in a mixing bowl, add the yeast mixture, orange juice, sugar, egg, vanilla sugar and salt and knead it into a soft dough.
Add orange zest and softened butter, knead it again to a homogeneous dough and knead the dough for about 10 minutes.
Grease the mixing bowl with vegetable oil. Form the dough into a ball, put it in the bowl, cover it with a towel and let it rise in a warm place for 1 hour.
Preparation of the filling
Put raisins in a mixing bowl, pour hot water over them and let them steep for 5 minutes. Then drain them thoroughly.
Put egg, sugar, cornstarch and salt in a thick-bottomed saucepan and stir.
Add milk, stir again, and heat over medium heat, stirring constantly, until the mixture reaches a pudding-like consistency.
Then take the pudding mixture off the heat and add vanilla. Let the custard filling cool, stirring occasionally.
Preparation of the orange buns
Roll the dough into a square that measures about 50 x 35 cm. Spread it with the pudding mixture and sprinkle the raisins on top.
Roll up the square into a roll from the long side and cut it, preferably with a thin thread, into 10 small rolls.
Line the baking springform pan with parchment paper and spread the rolls along the edge of the pan very close to each other, creating a wreath of rolls.
Cover the orange roll wreath in the baking pan with a towel and let it rise in a warm place for 20 minutes.
Beat an egg, brush the yeast wreath with it and bake it in a preheated oven at 170 °C for about 40 minutes.
Notes
Instead of raisins go candied lemon, orange peel or any dried fruit.
Instead of fresh yeast can be used dry yeast.
Water in which yeast are dissolved, must necessarily be lukewarm.
First take a little less flour, so that the dough gets the right consistency, and when kneading add some more as needed.
Be sure to knead the dough for about 10 minutes and let it rise in a warm place.
To prevent the surface of the pastry from burning, cover it with baking paper during the last 10-15 minutes or so of baking, when it is already golden brown.
Note the detailed tips and tricks for making the yeast wreath above in the post.