2 1/4 teaspoons of active dry yeast
1/4 cup of warm water
1 cup of scalded milk
1/2 cup of granulated sugar
1/4 cup of unsalted butter or margarine, melted
1 1/2 teaspoons of salt
1 tablespoon of grated orange zest
3/4 cup of freshly squeezed orange juice
7 to 8 cups of all-purpose flour, sifted
1 large egg, beaten
1/2 cup of granulated sugar
1 teaspoon of ground cinnamon
2 1/4 teaspoons of active dry yeast
1/4 cup of warm water
1 cup of scalded milk
1/2 cup of granulated sugar
1/4 cup of unsalted butter or margarine, melted
1 1/2 teaspoons of salt
1 tablespoon of grated orange zest
3/4 cup of freshly squeezed orange juice
7 to 8 cups of all-purpose flour, sifted
1 large egg, beaten
1/2 cup of granulated sugar
1 teaspoon of ground cinnamon
Soak the yeast in warm water
Combine milk, sugar, butter or margarine, salt, orange zest, and orange juice
Let it cool slightly
Add 2 cups of sifted flour and beat well
Add the soaked yeast and beaten egg
Beat well
Add enough flour to form a dough that's easy to work with
Knead on a floured surface until smooth (about 10 minutes)
Place in a greased bowl, turn once to grease the top
Cover and let rise for 1 hour and 15 minutes
Bate the dough and divide into two parts
Cover and let rest for 10 minutes
Open each half into rectangles of 37 x 18 cm and 1 cm thick
Mix sugar with cinnamon
Place one-fourth of this mixture in each rectangle, spreading evenly
Dip in a little water and smooth with a spatula or knife
Roll up like a croissant
Closed the edges tightly
Place in a rectangular baking dish (22 x 11 x 6 cm) that's been greased, so the edge is facing down
Cover and let rise for another hour
Bake in a moderate oven for 30 minutes
Let cool and, if desired, cover with a glaze made from confectioner's sugar, grated orange zest, and freshly squeezed orange juice.
