Chestnuts roasting on an open fire,
Jack Frost nipping on your nose,
Yuletide charols being sung by a choir,
And your mom opening up a can of orange rolls...
Or at least that's how Christmas sounded at my house growing up.
Those good ole crack-out-of-the-can orange rolls... ah, I can still taste 'em today. They were an absolute must for me at the holidays. Well, actually, on Christmas morning. Not a day before. Not a day later. If Santa was comin' so better be the Pillsbury dough boy.
But over the years they have admittedly become less of a mainstay for me. There's still a little sentimental novelty to them, yes. Mom still serves them at Christmas even now, and I'm good with that. But in the spirit of ReDux'ing, I wanted to offer a recipe for this month's challenge that pulled from the memory I have, but put my own unique spin:
This month's ReDux challenge is all about favorite kitchen gadgets & a recipe to accompany. With this bread, take your pick - rolling pin, Microplane zester/grater, citrus juicer/reamer - it's got it all.
And who wouldn't love a hand-delivered, fresh loaf to enjoy on Christmas morning? (Alongside the orange rolls, of course.)
Hope you enjoy this month's ReDux and get lots of great gadget ideas for those list minute "What to buy" folks.
Orange-Coconut Pull-Apart Bread
Ingredients (1 loaf)
- 2 cups white whole wheat flour (I used King Arthur Flour)
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm water
- 6 tablespoons melted coconut oil, divided
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup cinnamon sugar
- Zest of 1 orange (about 1 tablespoon)
- 1/4 cup brown sugar
- 1/4 cup shredded coconut
- 2 tablespoons freshly squeezed orange juice
- 1 cup sifted powdered sugar
- 2 tablespoons Greek-style yogurt
Combine 2 cups white whole wheat flour, sugar, yeast and salt in bowl of a stand mixer fitted with paddle. Add water and 2 tablespoons coconut oil and vanilla; continue mixing until blended. Beat in eggs, one at a time.
Gradually beat in enough of all purpose flour until dough begins to form. Remove paddle attachment and replace with dough hook. Knead dough on medium-low speed 5 minutes or until dough forms a smooth, elastic ball.
Place ball of dough into an oiled bowl and turn to coat (or use cooking spray). Cover bowl with plastic wrap or moist dish cloth. Let rise in a warm area free from drafts until doubled in size (about 1 hour).
Coat a 9-inch loaf pan with cooking spray and line with parchment or foil, leaving a 1-inch overhang on sides (to help when lifting bread from pan); coat parchment with cooking spray.
Punch down dough and turn out onto a floured surface. Roll dough into a 20″ x 12″ rectangle. Brush 2 tablespoons coconut oil evenly over the dough with a pastry brush.
Sprinkle cinnamon sugar and orange zest over dough. Working parallel to the short side, cut dough into 4 evenly spaced sections with a pizza cutter. Stack rectangles on top of each other. Cut the large stack into 6 smaller stacks. Carefully transfer rectangles of dough into the prepared pan, cut edges up, side by side.
Combine remaining 2 tablespoons coconut oil, coconut and brown sugar; sprinkle over dough in pan. Loosely cover with plastic wrap and let the dough rise until it mostly fills the pan (about 30 to 50 minutes, depending on how warm your kitchen is).
Preheat oven to 350 degrees.
Bake 30 minutes until loaf is golden brown. Let cool in pan on a wire rack 10 to 15 minutes.
Meanwhile, combine orange juice, powdered sugar, and Greek-style yogurt. Drizzle over bread.