Noeuds Canneberge Orange Cannelle
Ingrédients
- 3 to 4 cups all-purpose flour
- 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
- 1/4 tasse de sucre
- 1 c. à thé de sel
- 1/4 tasse d’eau
- 1 tasse de crème sure
- 1/4 tasse de beurre OU de margarine, ramolli
- 2 œufs
- 1 cuillère à café de zeste d'orange fraîchement râpé
Garniture :
- 1/2 tasse de cassonade
- 1 cuillère à soupe de cannelle moulue
- 1/4 tasse de beurre OU de margarine, ramolli
- 2/3 cup dried cranberries
- 1/2 tasse de noix de Grenoble hachées
Glace
- 1 tasse de sucre à glacer
- 1 c. à soupe de beurre OU de margarine, ramolli
- Juice from 1/2 orange
PRODUITS
Méthode
- Combine 1-1/2 cups flour, yeast, sugar and salt in a large mixer bowl. Heat water, sour cream and butter until very warm (120° to 130°F). Add sour cream mixture, eggs and orange peel to mixer bowl. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
- Knead on lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Cover and let rest 10 minutes.
- Roll dough into a 18 x 14-inch rectangle. Whisk together brown sugar and cinnamon. Spread 1/4 cup butter evenly over dough followed by cranberries and walnuts. Gently press cranberries and walnuts into dough. Evenly sprinkle brown sugar mixture over cranberries and walnuts.
- Fold dough in half; widthwise. Cut dough into 12 equal strips; lengthwise. Grab each end of the folded strip and twist while forming a knot. Place the 12 knots on 2 greased baking sheets. Cover and let rise until doubled in size, about 30 minutes.
- Bake in a preheated 350°F oven for 14 to 17 minutes until browned. Cool pans on wire rack.
- Combine powdered sugar, 1 tablespoon butter, and juice of one orange. Mix well. Drizzle over warm rolls.
