Christmas is just around the corner and I had just finished planning what I want to bake for the upcoming Christmas parties and giveaways! (Still left with the savoury meals though…) Hopefully I will remember to take photos of them and post on my Instagram! (Follow me @foodiebaker if you haven’t!)
This bake was chosen by Joyce of Kitchen Flavours for our The Home Bakers event – sorry I’m posting this so late! I was so overwhelmed with work last week that I just couldn’t muster the energy to blog another post… But it also seemed that the blogging community is getting pretty quiet lately – many are perhaps preparing for Christmas / New Year or are probably away for a year-end vacation?
Well, let’s not digress… Joyce has been a really wonderful foodie I’ve known through blogging – she’s actually the one who started The Home Bakers and I was so honoured when she invited me to join the event with her! 🙂 I really love her home-made comfort food, especially all the bread she bakes, I wish I can have them for breakfast everyday!
This loaf is pretty soft and sticky, so I used my mixer to knead it, but I think I still under-knead the bread because it is not very soft and fluffy like Joyce’s. While shaping the dough, I was feeling festive so I thought – why not make a Christmas tree? So I divided the dough into 11 portions – but after shaping, I realized the “stump” portion is a bit too small, but well, I was too lazy to re-portion the dough. When I asked X what does it look like, he said “arrow”… guess I just don’t have the artistic streak in me, haha!
I used a combination of lemon and lime zest and though they smell really good when it was baking in the oven, the taste wasn’t very pronounced. And I forgot to sprinkle the top of the bread with sugar! My bread baking skills still have a very long way to go…
Overall this is definitely a bake that I will need to improve a lot more on – especially on how to make a good, fluffy, soft and pillow-y bread. This is probably my last bread-baking experiment for 2013, I’m sure there will be a lot more to come in the next year!
Below are the step-by-step photos!
|1) Melt butter and warm the milk together.||2) Beat sugar, vanilla and egg together.|
|3) Add in the warm milk.||4) Add in flour, yeast, salt and zest.|
|5) Add in more flour.||6) Knead the dough away!|
|7) Proof the dough until double in size.||8) Shape the rolls and let proof again.|
|9) Brush with egg white / melted butter.||10) Sprinkle with nuts and sugar and bake!|
Greek Almond-Crusted Citrus Rolls (makes 11 rolls)
adapted from Coffee Cakes by Lou Seibert Pappas
125 ml warm milk (1/2 cup)
55 grams unsalted butter, melted
2 1/2 tablespoons caster sugar
3/4 teaspoon instant yeast
1/2 teaspoon salt
1 teasooon vanilla
2 tablespoons lime/lemon/orange zest
All-purpose flour ( 2 to 2 1/4 cups)
As I used instant yeast for this recipe, I simply mix all the ingredients together instead of activating the yeast first.
For the original recipe and full instructions, please head over to Joyce’s blog!
To shape into a tree: take 1/8 of the dough and roll into a ball/rectangular shape. This will be the stump. Divide the remaining dough into 10 equal pieces and roll into a ball. Arrange the dough into a tree shape, leaving a little space for proofing. Proof as per normal and follow the rest of the recipe.