There is way too much to say about Orange Rolls and Swedish Tea Rings. I just don't have the time right now. BUT, I keep forgetting to post this handout Suzanne did years ago that works for both. She makes amazing orange rolls and her hints are from experience. This year we did our traditional Tea Rings but didn't have time for separate orange rolls so we used double the orange roll filling and used it to make a couple of the tea rings and it was so much easier than making individual rolls and cleaning out all the muffin tins, that I thnk we may do the orange roll Swedish tea ring hibrid from now on,(or at least if I'm making them alone.)
For a pretty good Almond Filling I put 2 cups of white sugar, 1 cup of almonds, 2 teaspoons of almond extract and 1 cup of melted butter in the Cuisinart until it basically becomes almond paste.
For Swedish Tea Rings, I also frost them when cooled with an almond frosting and then sprinkle sliced almonds over the top if I have them. Blackberry, Raspberry, or Boysenberry Jam with butter for a filling with or without sliced almonds mixed works well for filling too. Let them rise about 30 minutes or more after shaping them.
FREEZING: I used to make these with cinnamon, orange zest, or almond paste and freeze after cutting the dough wrapped in plastic wrap and then in gallon ziplocks. They were easy to thaw and bake leaving out overnight. Instead of detailing the process, here is a similar to same process that I used to to and it has pictures. Freezing cinnamon roll dough to bake later
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