Orange Peels and Wheels
I made a fresh supply of candied orange peels for my spring holiday baking. I find the video on you tube, by yanghalying, very intertaining and instructive. By using her method for candied peels, I have excellent results, firm, colorful and tasty candy peels, for oranges and lemons.
I made a batch of Orange Aniseed Wheels from Ciril Hitz book 'Baking Artisan Bread'. They are very tasty and an easy one day bake. Perfect to try out some of my now fresh supply of candied orange peels...they are so delicious, I have eaten so many, I think I'm having a vitamin C overload, they are addicting!
Brush the Pin Wheels with Clarified Butter and dust in Sugar - for better keeping!
Crumb appears yellow from indoor light...lost the evening sunlight! Flavor is lovely of orange and aniseed.
Sylvia
Comments
I'm drooling, Sylvia.
They look sinfully delicious. I like the peel dipped in chocolate too.
Sue
http://youcandoitathome.blogspot.com
Very tasty looking Wheels, Sylvia! Nice presentation too!
They look gorgeous, Sylvia! The bright orange of the candied peels is so attractive. I'd be tempted to scatter them around the room just to add splashes of colour. :)
Syd
For the nice compliments, Sue, Mebake and Syd. I should have included in the post, this is a version of C.Hitz Challah bread recipe, using a favorite challah or sweet bread recipe it would be a fun shape to apply different fillings of raisins, ect, for the holidays!
Sylvia
Hello Sylvia, These remind me of your gorgeous Gibassier!
They are very pretty and shaped so nicely...lovely!
from breadsong
Yes they reminded of the Gibassier, but not the same ;) The Gibassier are still the best all around hard to beat!
Sylvia
Those look delicious. I need to make candied orange peels.
Glenn
The peels are an all day process, but so worth it...not at all like what you buy.
Sylvia
So nice to see one one of your posts again Sylvia, and always a treat to see your latest baking project. What a terrific flavour combination for a sweet, rich? dough. They look fabulous!
Franko
Thank you for the very nice and much appreciated comments! The dough has plenty of whole eggs and yolks, but not overly sweet. I'm having a baking slump and these fit into my slump nicely 'lol'.
Sylvia
Excellent job there Sylvia! I have only recently managed to become proficient making the Gibassier from CH book so for your first attempt to turn them out so wonderfully is impressive. ?