For talking about how much I hate baking and dessert courses, I’ve hypocritically spent a ton of time in the past few months with my KitchenAid mixer’s bread hook and whisk attachment (I have real friends too, don’t worry).
On a whim, I bought close to two dozen navel oranges last week having convinced myself in the grocery store that I was going to start waking up half an hour early every morning to make fresh squeezed orange juice (please note that I have also been setting my alarm an hour early every single morning for the past two years in the hope I will make it to the gym before 6am. Out of 730 days, I’ve made it there three mornings). The orange juice obviously did not pan out and just meant I hit the snooze button 5-6 more times than usual in my thin-walled apartment, only strengthening the amazing relationship I have with all of my neighbors (they hate me).
Scourging the internet for recipes involving as much citrus as possible, I landed on this bread recipe. Between the tart cranberries and fresh orange zest glaze, these manage to satisfy early morning sugar cravings (someday I’ll get over my enthrallment with Cinnamon Toast Crunch) but are not overpoweringly sweet.
Always up for “unexpected” (and sometimes gross) food combinations, I sliced one in half and made a bacon, egg and cheese sandwich covered in ketchup – the perfect meeting of salty and sweet.
Hint – if you fold the dough into three sections (much like a business letter), before cutting into strips, you create extra flaky layers within the roll. I highly recommend.