White Chocolate Candied Orange Peel Rolls
This recipe makes 24 super-delicious orange rolls. It is a copy (from scratch) of a roll found at a local french bakery but, dare I say, better? Mine are at least more buttery and I think they've got a better chewy/crunchy texture. I might be able to do better with a professional oven but it's debatable.
The combination of white chocolate and orange peels is better than either one alone. If you've candied the orange peels and saved the syrup, brush the surface of the dough with it before you put them in the oven. It will give them the right sweetness and will make the tops crispy.
Next time you buy a bag of oranges, save and freeze the peels until you've got enough to candy them. You can freeze the candied peels for later and you will thank yourself when you make these rolls.
This recipe adapts my no-fuss bread dough recipe and despite the long preparation time is super easy and will work around your schedule. Basically you need to do a little work to get the dough together, a few minutes of work over a 45 span, and then a couple more minutes getting them together to bake 24 hours later.
Total Preparation Time
Total preparation time is 15min work and up to 24 hours proofing
Candied orange peel:
- Boiling - 40min
- Reducing in sugar - 1 hour
- Dehydrating - 4-6 hours
Rolls:
- Combine over 4min
- Stretch and Fold three times over 45min
- Proof 15-24 hours
- Bake 22min
Ingredients
Candied orange peel:
- Orange peels - from at least 4 oranges - do a lot
- Sugar - depending on oranges
- Water - depending on oranges
Rolls:
- Flour - 500g
- Cold Water - 400g
- Salt - 10g
- Starter - ~40g
- Candied orange peel - 190g
- White chocolate chips - 200g
- Sugar
- Butter
- Walnuts (optional) - 50-100g
Method
Candied orange peel:
- Remove as much of the white pith as possible
- Boil in water and drain
- Boil in water and drain
- Transfer boiled orange peels to a saucepan
- Add just enough water to mostly cover them and an equal volume of sugar
- Reduce until the liquid is gone about an hour
- Transfer the peels to a drying tray in the oven or a dehydrator for 5-6 hours.
Rolls:
- Mix the ingredients until they just come together and pour into a bowl
- Cover and let rest 15min
- Stretch and Fold
- Cover and let rest 15min
- Stretch and Fold
- Cover and let rest 15min
- Stretch and Fold
- Cover and let rest 12 hours
- Using your fingers or a pastry brush put some room temperature butter into each cup of two cupcake tins.
- Gather and split the dough into 24 rolls (Cut dough into thirds, then each piece in half and half again)
- Sprinkle top with flour
- Wrap in bag and let rest in the fridge for 8 hours or on the counter for 3 hours (or until they've doubled)
- Pre-heat oven to 450
- Brush surface of rolls with syrup.
- Bake on bottom rack for 16-21min
Notes
- You can speed the second rise by just skipping the refridgeration. I cut it down to 3hours.
