Sunday, March 18, 2012

Bake-a-thon.

For brunch, Saturday morning:

  • decide, finally, that I'm going to make orange rolls. So,
  • at 11 p.m., I get up and make the dough.
  • I soften the yeast in a small bowl and set aside. Meanwhile
  • I melt some butter and heat some milk and whip some eggs, then
  • add the required flour, beat, and add flour a little at a time.
  • Wonder if the dough doesn't seem a little stiff.
  • I notice the yeast sitting in its little bowl to the side, just as you're adding the last cup of flour.
ACK.
  • So I pour that softened yeast over the dough that will never rise unless I can make the yeast, somehow, incorporate.
  • Work that yeast in like it's my job. With my hands. Gently, so I don't make the dough too gluten-y.
  • Success! I hope. Put the dough in the refrigerator and say a small prayer to the gods of yeast.
  • Make the orange filling.
Get up the next morning and roll out/shape the rolls. Perhaps the dough is a little...funny. But with great faith, slice the rolls and put them in muffin tins and go to the store for other stuff.

Did you think this story wouldn't have a happy ending? Well, it did. I made precisely twice as many rolls as I actually needed, which meant I could send some home with both families who came to breakfast. Brunch, I mean.

For writing group, Sunday noon:
  • I decide to make an olive oil cake with grapefruit juice/zest. This recipe appealed...I'm not sure why. Olive oil cake? grapefruit? seemed a little unlikely, and therefore perhaps--piquant? 
  • It turns out this cake is easy, because you don't have to beat the butter to make it fluffy. You just 
  • zest two grapefruits, and rub the zest into the sugar,
  • then add eggs and olive oil and grapefruit juice (squeezed from the zested grapefruits) and buttermilk,
  • whip it with a whisk,
  • and add flour--white wheat flour and regular unbleached, along with leavenings.
Seriously, that's it.
  • You can bake it in a bundt pan,
  • but I thought it might be a tricky unmolding,
  • since the batter was a little thin. So:
  • loaf cake.
  • Its glaze is grapefruit juice and brown sugar and confectioners' sugar,
  • and I decided I'd also serve it with a dollop of creme fraiche, sweetened with a little brown sugar.
It was delicious, and we ate it with tea.

1 comment:

Amelia said...

Yum. Can we make orange rolls when you come?

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