Blood oranges are, without doubt, one of the prettier members of the orange family. People may be more familiar with Valencia or Navels but the blood orange is a ruby gem, waiting to be discovered. They are available from January through April each year, making an almost ninja-like appearance at the store, settled among the other bright fruits. If you can get your hands on them, grab up a few pounds at a time. The taste, a citrus flavor with a hint of raspberry, is fresh and bright, allowing for so many uses besides eating it straight from the skin. These blood orange sweet rolls are a great use for the fruit. It gives a hit of sweetness mixed with a tart flavor that balances out the roll, keeping it from being overwhelmingly sweet. br
Ingredients
For rolls:
1 ½ cups white whole wheat flour
1 cup all-purpose flour
¼ cup sugar + 1 Tbsp.
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup milk
5 Tbsp. butter, divided and melted
Zest of 1 blood orange
Juice of 1 blood orange
Preheat oven to 425 degrees. In a small bowl, combine 1 Tbsp. melted butter and juice of half the blood orange. Set aside. In a large bowl, combine flours, ¼ cup sugar, baking powder, baking soda, salt and zest and mix to combine. Add in milk, 4 Tbsp. butter and remaining blood orange juice and stir well, forming a cohesive dough. Turn onto a floured surface. Roll into a large rectangle, about ¼ inch thick. Pour melted butter and blood orange mixture and spread it evenly on top of the dough. Sprinkle remaining 1 Tbsp. sugar and spread it evenly. Gently roll the dough, forming a jelly roll. Pinch the edges gently to seal. Use a sharp knife and slice the rolls about 1 inch thick. Place in a pie plate. Bake 20 minutes until slightly golden. Top with glaze.
For glaze:
4 ounces cream cheese, softened
Juice of 1 blood orange
½ cup powdered sugar
Combine all in a bowl until well mixed. Pour on top of the rolls.
Serves approximately 8
--Kim Cooper--
