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-FIG TURNOVERS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
- Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
- Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling.
- Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.
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
GLAZED ORANGE PULL-APART BREAD RECIPE BY TASTY
This citrusy monkey bread levels up store-bought biscuit dough into a decadent pull-apart dessert. Quarter the biscuits and toss in a mixture of sugar, butter, orange zest, and vanilla, then bake to golden brown perfection and finish with a creamy orange glaze. You won't be able to keep your hands away!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (160°C). Brush a 10-cup Bundt pan with melted butter.
- Cut each biscuit into quarters and transfer to a large bowl. Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
- Bake until golden brown and puffed, 50-55 minutes. Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
- Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
- Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 62 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams
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
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
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