Orange rolls

Orange rolls

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity Rich sweet dough
1 cup sugar
1 orange, rind grated
1/2 cup sultanas, (optional)
60g melted butter

Orange icing:

Quantity Ingredient
2 cups icing sugar, sifted
2 tablespoons orange juice

Method

  1. Prepare the dough and chill. When ready to shape, combine the sugar, orange rind and sultanas. Divide the dough in half and roll each half on a well-floured board to a rectangle 46 cm x 23 cm. Brush with the melted butter and sprinkle with sugar and sultana mixture. Roll up from long sides, like a Swiss roll. Cut in thick slices and place, cut-sides up, in 2 x 20 cm sandwich tins.
  2. Cover and let rise in a warm place until doubled in bulk, for about 1 hour. Preheat the oven to 190°C. Bake for about 25 minutes. Remove from the tins and drizzle with the orange icing while warm.
  3. Orange icing: Combine the icing sugar and orange juice to make a thin icing.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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