Orange, Cinnamon and Raisins Sweet Rolls, with Orange Butter/ Petits Pains à L’Orange, Cannelle et Raisins secs, et son Beurre à L’Orange

It rains in my heart
As it rains on the city;
What is this langor
That permeates my heart?

Il pleure dans mon coeur
Comme il pleut sur la ville;
Quelle est cette langueur
Qui pénètre mon coeur?

Paul Verlaine, Romances sans paroles (1874)

My friends! Forgive my lack of words lately.

I haven’t been posting as often as I should, and I feel bad about it. As much as I love you guys. As much as I adore sharing my kitchen adventures, my laughs, my past and future with you, I felt a need to take a break. To sit down and breathe.

My heart felt empty these past few days. My heart felt hollow. But I promise, it’s not as bad as it seems, and I am not a big whiner, I swear. As my nana would have said: “ Flush your whining down the toilet…you can be sure it won’t come back!” She was a philosopher in her own way.

I still need some time, to clear up my mind from various old dusts. I still need to borrow my husband’s shoulder to rest on, and a soft pillow to sleep on, but I will be OK! I’ll be fine! The weather isn’t helping either… and this song too.

Next time will be more joyful. I promise! In the meantime, I brought you my cinnamon and orange scented soft pillows to share with you. My heart was growing bigger and stronger as these little buttery rolls were baking, filling my house with a warm cinnamon and yeasty scent.

My heart was happy.

Orange, Cinnamon and Raisins Sweet Rolls, with Orange Butter

Recipe: Adapted from Gourmet, November 2005. For 12 sweet rolls
- 3 tablespoons warm water plus 2 teaspoons water at room temperature
- 1 package active dry yeast (2 ¼ teaspoons)
- ½ cup plus 1 teaspoon sugar
- 5 to 5 ½ cups unbleached all-purpose flour
- 1 tablespoon finely grated fresh orange zest
- 2 teaspoons salt
- 1 teaspoon cinnamon
- ½ cup raisins (steamed)
- - 1 teaspoon anise seeds (optional)
- 1 cup warm milk
- 1 ½ teaspoons vanilla
- ¾ stick (6 tablespoons) unsalted butter, softened, plus additional for greasing bowl
- 4 large eggs at room temperature
- - For the Orange Butter:
- 1 stick (½ cup) salted or unsalted butter, softened (I used salted butter)
- 1/3 cup orange marmalade


1-Stir together warm water, yeast, and 1 teaspoon sugar in bowl of mixer fitted with paddle attachment and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) While yeast is foaming, whisk 4 cups flour with zest, salt, raisins, anise seeds (if using) and cinnamon in a bowl.

2-Add milk, vanilla, butter, and remaining ½ cup sugar to yeast, then mix at medium speed until combined. Beat in 3 eggs, 1 at a time, then add orange cinnamon flour and mix until combined well.

3-Replace paddle attachment with dough hook attachment and mix at medium-low speed, adding more flour (1 to 1 1/2 cups), 1/4 cup at a time, until a smooth but slightly sticky dough forms, about 5 minutes. Transfer dough to a work surface and knead by hand until smooth and elastic (dough will remain slightly sticky), about 3 minutes. (I used only an additional 1cup of the flour. The dough will look sticky, but once kneaded (as shown in this life changing video) it will regain a smooth texture)

4- Form dough into a ball and transfer to a large buttered bowl, turning dough to coat with butter.
Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

5- Line a 17- by 14-inch baking sheet with parchment paper.
Turn out dough gently, without ripping it off the bowl, onto work surface and fold it over. Cut dough into 12 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough lightly with heel of your hand against work surface while rolling in a circular motion to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet.

6- Cover loosely with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours. Put oven rack in middle position and preheat oven to 400°F.
Whisk together remaining egg with remaining 2 teaspoons water in a small bowl. Cut a 1-inch X (1/4 inch deep) in top of each roll with kitchen scissors. Brush rolls lightly with egg wash and bake until golden and rolls sound hollow when tapped on bottom, 15 to 20 minutes. Brush them with a simple sugar syrup (to have this shiny finish, but it's optional). Transfer rolls to a rack and cool, at least 20 minutes. Serve with the Orange Butter.
7- To make the orange butter:
Pulse butter and marmalade in a food processor, a mixer, or simply by using a fork until combined well. Transfer to a small crock or serving bowl. Butter can be made 5 days ahead and chilled, covered. Bring to room temperature before serving.

- Note:
Rolls can be baked 1 day ahead and cooled completely, then kept in sealed plastic bags or a large airtight container at room temperature. (I prefer them on the following day) You can reheat them on a baking sheet in a 350°F oven 10 minutes.

Petits Pains à L’Orange, Cannelle et Raisins secs, et son Beurre à L’Orange

In Francais Please: Adaptée de Gourmet, Novembre 2005. Pour 12 Petits pains
- 3 c.s d’eai tiede plus 2 c.c d’eau a temperature ambiante
- 1 sachet de levure bloulangere (2 ¼ c.c)
- 50g de sucre en poudre plus 1 c.c
- 600 a 780g de farine
- 1 c.s de zeste d’orange
- 2 c.c de sel
- 1 c.c de cannelle en poudre
- 100g de raisins secs (cuits a la vapeur)
- 1 c.c de graines d’anis (facultatives)
- 225 ml de lait entier tiede
- 1 ½ c.c de vanille
- 90g de beurre mou, plus une noisette pour beurre le bol
- 4 gros oeufs à temperature ambiante
- Pour le Beurre à l’Orange:
- 115g de beurre salé ou doux (J’ai utilisé le salé)
- 50g de marmelade d’orange

1- Mélanger la levure, le sucre et l’eau tiede dans le bol d’un mixer et laisser mouser environ 5 minutes. Entre temps, mélanger 480g de farine avec le sel, canelle, raisins secs, zest d’orange et graines d’anis (si vous en utilisez)

2- Ajouter le lait, beurre et les 50g de sucre a la levure, puis bien mélanger. Ajouter 3 oeufs, un à un, puis ajouter le mélange de farine et battre encore jusqu’ à ce que tout soit homogene.

3- Si vous utiliser un kitchen aid, mettre l’attachement pour le pain et petrir la pate en ajoutant le reste de la farine petit à petit (120g a 180g), jusqu’à ce que la pate devienne reguliere et un peu collante, environ 5 min. Transvaser la pate vers votre plan de travail et petrir encore pour que la pate devienne elastique (la pate restera plus au moins collante), environ 3 min. (Pour ma part, je n’ai ajouté que 120g de farine. La pate vous semblera tres collante mais une fois travaillée (voir video), elle sera plus homogene).

4- Rouler la pate en boule et la mettre dans un bol beurré. Couvrir d’un film plastique ou un torchon et laisser lever 1 ½ à 2 heures.

5- Garnir une tole a patisserie d’un papier-parchement.
Verser la pate doucement sans tirer dessus sur votre plan de travail et la plier en deux. Former un doudin et couper 12 petites boules de la pate. Former des boules et les mettre sur la tole a patisserie. Les espacer de 3 cemtimeres environ.

6- Couvrir d’une serviette et laisser lever 1- 1 ¼ heures. Préchauffer le four à 200C. Mélanger l’eau avec l’oeuf restant et badigeonner les petits pain avec. Faites cuire jusqu’à ce qu’ils deviennent dorés et semblent creux quand vous taper doucement la base, environ 15-20 minutes. Badigonner d'un syrop au sucre pour avoir ce fini brillant, mais c'est facultatif). Laisser refroidir sur une grille à patisserie au moins 20 minutes avant de servir

7- Pour le Beurre à l’Orange: Mélanger le beurre mou et la marmelade dans un robot ménager, un mixer ou simplement à l’aide d’une fourchette. Mettre dans une assiette ou un petit ramequin et servir avec les petits pains. Ce beurre peut etre prepare 5 jours avant, couvert d’un film plastique et mis au frais. Ramener à temperature ambiante avant de servir.

- Note:
Les petits pains peuvent etre cuit un jour avant, refroidit completement et conserve dans un sachet ou une boite à fermeture hermétique, à temperature ambiante. (je le préfere le lendemain de sa cuisson) Vous pouvez aussi les réchauffer pendant 10 minutes à 160C et les servir tiede avec le beurre à l’orange.