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How to make it

  • Set eggs out to warm to room temperature.
  • Warm milk slightly, add butter, sugar and salt, then cool to lukewarm
  • Sprinkle yeast on warm water (approx. 110-115 degrees F).
  • Add 1 1/2 cups of flour to milk mixture and beat well by hand or with an electric mixer at low speed for about one minute.
  • Beat in eggs and yeast mixture.
  • Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl.
  • Turn onto a lightly floured board and knead until smooth and no longer sticky (approx.. 5 to 8 minutes).
  • Place in a lightly greased bowl turning once to grease the top.
  • Cover and let rise in a warm place until doubled (approx. 1 hour).
  • Mix the butter, sugar and grated orange peel to make the filling.
  • Punch dough down and let rest for 10 minutes.
  • Divide dough in half.
  • Roll each half into a 16 x 8 inch rectangle.
  • Spread with half of the filling.
  • Roll lengthwise as if for a jellyroll and seal edges.
  • Cut roll into 1-inch slices.
  • Place cut side down, into paper cupcake cups and cover and let rise until doubled (approx. 30 minutes).
  • Preheat oven to 375 degrees F.
  • Bake for 15 to 20 minutes.

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