#candied orange peel
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najia-cooks · 7 months ago
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[ID: First image is circular loaf of bread with multiple groups of lines circling in towards the center; second image is a cross-section of the same loaf, showing cranberries. End ID]
Braided loaf with candied orange peel, cranberries, and thyme
This is an unenriched bread with a well-developed crust and a tight crumb. Inclusions of candied orange peel and cranberry add sweetness and tartness, which thyme backs up with a hint of woodsy complexity. The loaf itself is a showstopper, with the sugar surrounding the translucent orange peel glistening at the surface, and the vibrant contrast of cranberry and thyme swirling throughout the braided wreath.
This recipe and technique can be combined with any other combination of dried fruit, nut, or woodsy herb you can imagine.
Recipe under the cut!
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Ingredients:
Makes one large loaf.
3 1/2 cups (540g) bread flour
2 tsp active dry yeast
2 tsp table salt
About 1 1/4 cup (355mL) water
1/3 cup (65g) dried cranberries (sweetened or unsweetened, to taste)
1/3 cup (65) candied orange peel, diced (or mixed peel)
4 Tbsp non-dairy margarine, softened
2 Tbsp fresh thyme
Instructions:
1. Mix flour, yeast, and salt in a large mixing bowl. Add water until dough comes together into a soft, non-sticky dough.
2. Knead the dough for 5-10 minutes, until smooth and elastic.
3. Place dough in a clean, lightly oiled bowl and cover. Allow to rise until doubled in size, 1-2 hours.
4. Roll dough out into a rectangle of about 12 x 16" (30 x 40cm) and sprinkle orange peel and cranberries over the surface. Fold the dough in thirds like an envelope, pressing to seal around the inclusions.
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5. Roll dough out again into a rectangle about the same size as before. Spread the surface of the dough with softened margarine, then top with thyme.
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6. Roll dough up tightly, starting from the long side.
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7. Using a sharp knife, cut the dough log in half lengthwise, leaving a small piece together at one end.
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9. Twist the two halves of the dough together so that the pleats formed by rolling and cutting the dough face upwards.
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9. Form the twisted rope into a circle or knot, pressing the two ends ogether to seal.
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10. Transfer to a prepared baking sheet and cover. Allow to rise another 45 minutes, or until noticeably puffy.
11. Bake in the middle of the oven at 350 °F (175 °C) for 20-25 minutes, until the top is golden brown.
12. Cover the top of the dough with aluminum foil and continue cooking another 30-40 minutes, until the dough is fully cooked and the loaf sounds hollow when the bottom is tapped on.
13. Allow the loaf to cool in the open, turned-off oven, for the best crust.
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maawi1253 · 1 year ago
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Mazurek wielkanocny
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Składniki:
Spód:
1,5 szklanki mąki pszennej typu 450 (krupczatki)
150 g masła
1/4 szklanki cukru
1/2 łyżeczki proszku do pieczenia
1 jajko
Wierzch:
mała puszka masy kajmakowej
migdały blanszowane
orzechy laskowe
suszona żurawina
kandyzowana skórka pomarańczowa
Wykonanie:
Ciasto:
Zmiksować masło z cukrem na puszystą masę.
Wmiksować jajka.
Wmieszać mąkę i proszek do pieczenia.
Zawinąć ciasto w folię spożywczą i włożyć do zamrażarki na pół godziny.
Wyłożyć ciastem prostokątną blaszkę.
Piec przez 25 minut w 180 C.
Wierzch:
Na jeszcze ciepłym cieście rozsmarować masę kajmakową.
Porozkładać migdały i żurawinę formując kwiatki, posypać całość skórką pomarańczową i żurawiną, a po bokach wyłożyć orzechy laskowe.
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lunex-the-cat · 2 years ago
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Ya'll are getting more of my kitchen shenanigans cause I'm excited.
I tried making candied orange peels.
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I think I've succeeded!
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And also got this orange syrup that I really like out of the deal
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magazynkulinarny · 11 months ago
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Kandyzowana skórka pomarańczowa
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Niezbędny dodatek do serników, keksów, pierników, ciastek, makowców, pączków i wielu deserów.
Skórka pomarańczowa gotująca się w syropie cukrowym to znak, że idą święta Bożego Narodzenia. Jej zapach roznosi się po całym domu przynosząc błogość, spokój i dobre wspomnienia.
Moja Mama robi ją od lat. Duże ilości produkuje na Wielkanoc do mazurka ze skórką pomarańczową, który bardzo lubię. Jego prostota: kruche ciasto i lepka słodycz kandyzowanych owoców przełamana nutą goryczy jest idealna! Przed Wigilią natomiast gotuje nieco mniej, ale tylko nieco, do sernika, piernika lub keksa.
Przy okazji dziękuję Ci, Mamo, za te wszystkie godziny przy garach, Wigilie, Wielkanoce, imprezy i codzienne obiady! Tyle ich było, a Ty wciąż nie ustajesz... Nie przeczytasz tego, wiem, nie śledzisz mojego bloga, ale to nie ma najmniejszego znaczenia. Po prostu chcę to napisać.
Wbrew pozorom pracy przy tym przepisie nie ma zbyt wiele. Najkłopotliwsze jest zdejmowanie albedo ze skórki, ale tylko za pierwszym razem. To tak, jak z wyjściem na siłownię po długim czasie nieobecności. Najtrudniejszy jest ten pierwszy raz, potem idzie jak z płatka!
Składniki:
6 dużych, niewoskowanych pomarańczy (najlepiej bio) 1 1/2 szklanki cukru 125 ml wody 2 łyżki soku z cytryny
Wykonanie:
Pomarańcze wyszorować szczoteczką, sparzyć wrzątkiem i osuszyć.
Skórkę naciąć małym, ostrym nożem wzdłuż owocu cztery razy i zdjąć. Miąższ wykorzystać do zimowej herbaty, grzańca lub po prostu zjeść.
Skórkę oczyścić z białej, wewnętrznej warstwy (jest gorzka). Pokroić najpierw w wąskie paseczki, a następnie w kosteczkę, prostokąciki lub podłużne wiórki.
W rondlu wymieszać wodę z cukrem, zagotować. Zmniejszyć ogień i gotować do momentu, aż powstanie tzw. syrop cukrowy. Dodać pokrojone skórki pomarańczy i gotować na małym ogniu, bez przykrycia, około 25-30 minut. Cz��sto mieszać. Gdy staną się szkliste smażyć jeszcze kilka minut, Gdyby syrop nadmiernie zgęstniał, podlać gorącą wodą.
Pilnować, by temperatura była równomierna. Zbyt wysoka spowoduje, że cukier zacznie się krystalizować, a skórka stwardnieje.
Pod koniec smażenia dodać sok z cytryny, wymieszać i wyłączyć gaz.
Przełożyć do wyparzonych słoików. Skórkę kandyzowaną można zalać syropem cukrowym. Przechowywać w chłodnym miejscu.
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what-marsha-eats · 2 years ago
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Golden sultana and candied orange cake
Created by Nigel Slater
From The Guardian
This Christmas cake, according to celebrity British chef and baker Nigel Slater, "manages [sic] to be both light and rich at the same time. The only fruits are golden sultanas and candied orange. I have kept the icing frost-thin and I think the cake is better for it. The passionfruit juice adds a spark of sharpness to balance the sugar hit."
You will need a 24cm Bundt tin or a 22cm kugelhopf pan.
Serves 10
Cake
butter 240g, plus a little for the cake tin caster sugar 240g ground almonds 120g baking powder 1 tsp plain flour 140g, plus a little for the cake tin eggs 4 lemon finely grated zest of 1 golden sultanas 150g crystallised orange peel 75g, chopped orange finely grated zest of 1
To decorate
passion fruit juice 30ml (2-3 ripe fruits, sieved of their seeds) icing sugar 100g crytallised fruits 60g crystallised roses 10
Set the oven at 180C/gas mark 4. Prepare the cake tin by melting a little extra butter, brushing it over the inside of the tin then dusting it lightly with flour. Turn the tin upside down and shake lightly to remove any excess flour.
Cream the butter and sugar together in a food mixer till pale and fluffy. Mix together the ground almonds, baking powder, and flour. Break the eggs into a small bowl and mix the yolks and white thoroughly by beating with a fork.
When the butter and sugar are well creamed, add the flour and almond mixture and the beaten eggs, alternately and a little at a time, beating continuously. Fold in the lemon zest, golden sultanas, chopped crystallised orange peel, and the orange zest. Mix lightly but thoroughly, then spoon into the buttered and floured cake tin, smoothing the surface as you go.
Bake for 50 minutes, covering with foil for the final 10. Test with a skewer. It should come out damp but without any uncooked mixture attached. Remove from the oven and leave to settle for 15 minutes. Turn out onto a cooling rack.
When the cake is cool, put the passion fruit juice in a small bowl and beat in the sieved icing sugar. Spoon the icing over the cake, letting it drip down the sides. Let it set for 5-10 minutes then decorate with crystallised fruits and roses.
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inthekitchenwithmatt · 2 years ago
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How to Make Candied Orange Peel
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amphibianaday · 2 years ago
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day 1137
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lvebug · 2 months ago
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good morning does your muse play any phone games? andie plays candy crush
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chamerionwrites · 10 months ago
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Not to be immodest but yours truly does not miss with scones
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baravaggio · 2 years ago
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his ass is NOT pulling shots….
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autistic-partisan · 5 months ago
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@deadboystims' 300 followers event, day 11: a stimboard based off of space! for this one i deliberately tried to choose gifs that are space themed instead of "just" space photography, and to use gifs i have not used before
🌠 🌠 🌠 🌠 🌠 🌠 🌠 🌠 🌠
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gummi-stims · 6 months ago
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Yuzu & Yuzu Peel Misaky Crystal Candy
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yronnia · 10 months ago
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Step one: candied orange peel (one orange)
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This is the first time I'm boiling orange peels, to remove bitterness. Recipes are a lot online, I'm not following specific one, also, it's for the first time ever I'm doing this + third(?) time to try to make Eccles cakes so.
Couldn't do it yesterday, burned out.
For the spoonies: I did the whole morning routine and 24 mins of light exercise. As I'm working from home sometimes now, the chores are done in the course of the week, when I'm not in a meeting.
Also, I am braverly taking all the pills I'm supposed to. Prost.
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balkanradfem · 2 years ago
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Do you know of any good uses for orange or clementine peels? This time of year my family tends to give and receive oranges/clementines, and I’d like some more fun uses for the peels other than stuffing them in the compost. I have some dried and ready to store. What do you think, should I use them in tea?
okay so I don't know about tea, because when you boil them in hot water, they will let out the bitterness, and it won't taste as much orange-y, but acidic and bitter. (EDIT: you can make tea if you just cut out orange zest and dry it! someone mentioned it in the comments)
I can think of few things you can do with orange peels:
make candied citrus peels (recipe)
cut out stars, moons and flowers and use them as holiday ornaments and decorations after they dry (they can last for a long time inside)
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put them in a jar and cover with vinegar to make orange-scented cleaning liquid
dry them up and keep them in a jar for future use (infusions or scent mixes)
Here's a link to other citrus tips I wrote
Here's a website with more ideas
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what-marsha-eats · 2 years ago
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garden-ghoul · 1 year ago
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hrmmmhhhh I should make mandelbrot next week
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