Orange Hazelnut Spiral Rolls Food

RHUBARB-ORANGE GALETTES WITH HAZELNUT FRANGIPANE

Steps:

• To make the galette dough: Pulse the flour, sugar, salt and orange zest in the bowl of a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal, with pieces of butter still visible. Drizzle in the ice water and pulse 3 to 4 times until the dough barely comes together. Turn the dough onto a lightly floured work surface and gently knead once to bring the dough together. Wrap in plastic wrap and refrigerate for 15 minutes.
• After 15 minutes, divide the dough equally into 8 pieces and gently roll into balls. Wrap the dough balls in plastic wrap and refrigerate for an hour.
• To make the frangipane: Combine the hazelnuts and sugar in the bowl of a food processor and process until the mixture forms a crumbly paste, about 3 minutes. Add the butter, buckwheat flour, vanilla, salt and egg and pulse until smooth.
• When ready to bake, preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
• Combine the rhubarb, sugar, orange zest and juice, and Grand Marnier in a medium mixing bowl. Let sit and macerate for 15 minutes, stirring occasionally.
• When ready to assemble the tarts, remove two pieces of dough from the refrigerator at a time. If the dough gets too soft, it will be incredibly hard to work with so keep it well-chilled. Let the dough sit for a few minutes to soften slightly before rolling out.
• Working with one piece of dough at a time on a lightly floured work surface, roll into a 5-inch circle. Spread a heaping tablespoon of frangipane in the center, leaving a 1-inch border. Place some of the rhubarb on top of the franigpane; you should have enough to for two layers of rhubarb. Brush the border with the egg wash and fold the edges of the dough around the filling, overlapping slightly to fully enclose the filling. Pour about a teaspoon or so of the leftover juice/zest (from the macerated rhubarb) over the rhubarb in the galette. Using a large spatula, transfer to the prepared baking sheets. Continue with the remaining 7 galettes. When all the galettes are assembled, transfer to the refrigerator for 15 minutes to chill the butter.
• Remove from the refrigerator and brush the folded edges with the remaining egg wash; sprinkle generously with the turbinado sugar. Transfer to the oven and bake, rotating the pans once, until the galettes are golden-brown and the rhubarb has softened, about 35 to 40 minutes. Let cool completely before serving.
• Lightly whip the cream, Frangelico and confectioners' sugar until soft peaks form. Serve with the cooled galettes.

CHOCOLATE AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

HIGH FIVE ORANGE ROLLS

Steps:

• Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
• Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
• Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
• While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

ORANGE HAZELNUT MUFFINS

Steps:

• Preheat oven to 180°C.
• Lightly spray muffin tray with olive oil spray or line with paper muffin cases.
• Sift flour, bicarb soda and baking powder together in large mixing bowl, and stir in ground hazelnuts, brown sugar, grated rind and choc bits.
• In another bowl, whisk together eggs, oil, juice and milk.
• Pour liquid ingredients into dry ingredients and mix very lightly till just combined.
• Bake for approx 20 minutes or until lightly golden.
• Cool on wire rack.
• Optional: Brush tops of still-warm muffins with marmalade, and allow to cool.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,

HAZELNUT, PANCETTA & ORANGE STUFFING

Steps:

• Heat a large frying pan and add the pancetta. Cook for 2-3 mins until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the butter, onions and garlic to the pan, and cook for 4-5 mins, stirring occasionally. Remove from the heat and transfer to a bowl with the pancetta. Leave to cool.
• Heat oven to 180C/160C fan/gas 4. Stir the orange zest, breadcrumbs, sage and nuts into the onion mixture and mix well. Season, then stir in enough of the beaten egg to bind the mixture but not make it sloppy. Use to stuff the turkey or shape into balls, place in a roasting tin and cook for 30 mins.

ORANGE SPIRAL ROLLS

Steps:

• Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
• With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
• Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
• Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
• On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
• Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
• Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.