While reading the cookbook Flour by Joanne Chang, I came across this recipe for craqueline which sounded very interesting. My family probably likes the orange rolls I make better then the cinnamon rolls I make. The thought of an intense orange with a brioche dough was intrigueing.
I did change the recipe a bit. Of course I used sourdough. I used a different brioche dough and I used whole wheat flour in the brioche. I think these pastries are more addictive then my orange rolls!
craqueline
1/2 batch brioche dough
1 batch candied orange, coarsely chopped
1 egg
1/4 cup sugar
1/2 cup sliced almonds.
Take the brioche dough out of the refrigerator or freezer. If frozen, defrost.
Roll the dough out to a rectangle 20 inches long by 3 inches wide. Spread half of it with the coarsely chopped candied orange. Fold the dough over.
Cut the long piece of dough into 10 pieces. Place on a silpat or parchament covered baking sheet. Cover and let rise until puffy, about two hours.
In a small bowl, mix the egg, sugar, and almonds. Make sure it is well blended.
Preheat the oven to 350 degrees Fahrenheit. Drop spoonfulls of the almond mixture on each roll. Bake 20 to 30 minutes or until golden.
These really are addictive. I have brioche dough in the freezer. It may be time to make more.