1 cup of orange juice
1/2 cup of confectioner's sugar, sifted
1/4 cup of corn oil or sunflower oil
finely grated rind of 2 oranges
1 1/4 cups of all-purpose flour
1 teaspoon of active dry yeast
1 teaspoon of baking soda
3/4 cup of rolled oats
1 egg white
For the granulated topping:
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
2 tablespoons of hazelnuts, chopped
2 tablespoons of instant oats
1 cup of orange juice
1/2 cup of confectioner's sugar, sifted
1/4 cup of corn oil or sunflower oil
finely grated rind of 2 oranges
1 1/4 cups of all-purpose flour
1 teaspoon of active dry yeast
1 teaspoon of baking soda
3/4 cup of rolled oats
1 egg white
For the granulated topping:
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
2 tablespoons of hazelnuts, chopped
2 tablespoons of instant oats
Preheat the oven to moderate temperature (180°C)
Grease an English muffin tin of 22 x 10 cm
Mix the orange juice, confectioner's sugar, corn oil, grated rind in a large saucepan
Bring to a boil, whisking constantly, then remove from heat and let cool
In a small bowl, mix the granulated topping ingredients and reserve
Mix the flour, yeast, and baking soda
Pulse the oats in a liquidizer or processor until they become fine crumbs and combine with the flour
When the orange juice mixture has cooled, add the egg white and whisk well
Combine the two mixtures and do not overmix
Pour half of the batter into the prepared tin, then sprinkle with half of the granulated topping, followed by the remaining batter and topping
Bake in the oven until a toothpick inserted comes out clean (about 50 minutes)
Let cool in the tin for 15 minutes, then remove and let cool completely before cutting
Serves 12.
