Ingredients :
500 grams of Manitoba flour
125 ml of milk
125 ml Orange Juice
Grated peel of 2 oranges
10 g ldb
1 Egg
100 g. sugar
80 ml Seed oil
Candied Orange approximately 150 g.
Sugar Granule
Soft Butter Spreading
Ground sugar about two spoons to blend together with candied fruit.
PROCEDURE
In a bowl pour the flour, the dissolved yeast in lukewarm milk together with the sugar, then the juice, the grated peel, the egg and, finally, the oil. Knead until you get a smooth bread that we will put to yeast, covered, with film, for about 3 hours or until it doubles oven off, light on
Meanwhile in a blender blend the candied orange with sugar (it will be used to spread on the inside surface of the dessert together with the butter )
Spent time, retrieve the dough, lay it with your hands obtaining a rectangle spread the surface with soft butter and then spread on top the candied orange smoothie with sugar
Cut in four strips with a straight wheel, roll up, first one strip then attach to the other and then the next, getting a big spin that we will put in a low bun mold
Let the yeast again until double (about 2 hours), brush the surface with butter, sprinkle a grain of sugar and bake at 170°, preheated static oven, for about 35-40 minutes
Bake, cool and sprinkle, as you like, with powdered sugar
Recipe from “All at the Table”