Roxakia
Dimitra's Dishes · ♥ 443 likes · 10K views · 12 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 cups granulated sugar
- 1 whole orange
- 2½ cups water
Combine three cups granulated sugar, the zest of an orange and two and a half cups water in a pot.
Squeeze in the juice of half an orange and cook over medium heat until it boils and the sugar dissolves.
- ½ whole orange
- 1–2 tsp pure vanilla extract
Off the heat, add one to two teaspoons vanilla extract and set aside to cool completely.
- 185 ml water
- ¼ cup granulated sugar
- 7 g instant active yeast
Whisk 185 ml water, a quarter cup granulated sugar, 7 g instant active yeast and a little of the flour together to proof the yeast.
- 500 g all-purpose flour
- 1 whole orange
Zest one orange into 500 g all-purpose flour.
Orange zest and the dry ingredients
- 1 tsp baking powder
- ¼ tsp salt
Add one teaspoon baking powder and a quarter teaspoon salt and whisk the dry ingredients together. Cardamom seeds or anise can go in here too.
- 125 ml orange juice
Juice the oranges and measure 125 ml of orange juice into the yeast mixture.
- ¾ cup olive oil
- 2 tsp pure vanilla extract
Add three quarters of a cup of light refined olive oil and two teaspoons vanilla extract, then all the dry ingredients.
Knead a few minutes until the dough comes together, soft and tacky; add a little more flour if it is still too sticky.
Cut the dough into two portions, one smaller by four or five ounces or about a hundred grams. Hers weighed 450 g and 513 g.
- 1 tsp cinnamon
- ¼ tsp cloves
- 60 g ground walnuts
Add a heaping teaspoon of cinnamon, and optionally a quarter teaspoon of cloves or about 60 g of ground nuts, and knead until dark and chocolatey.
- 2–3 tbsp orange juice
- 2 tbsp cocoa powder
The chocolate dough was dry, so add two or three tablespoons of orange juice and about two tablespoons more cocoa powder and knead again. It should be wetter and stickier than hers was, and can take a little more olive oil, so the cocoa absorbs and the colour is even brown rather than flecked with white.
Lightly flour the work surface and roll the vanilla portion out to a thin rectangle about 12 by 10 inches.
Rolling the vanilla dough and rolling up the swirl
Roll the chocolate portion out as long as the longest side, a tiny bit longer since it shrinks back.
Lay the chocolate on the vanilla and roll it up tightly, leaving as little air as possible, then cut the ends off neatly.
Cut half inch slices, press each one out into a round, and reshape by hand or on the counter. Place on two parchment-lined baking trays.
Variation: for smaller ones, cut the chocolate roll in half and roll the vanilla dough into two rectangles instead of one, which gives almost 30.
Bake at 350F for about 25 to 30 minutes, until the vanilla part is beautifully golden.
Transfer them all to one tray and pour the cooled syrup over the top, letting them sit in it about an hour to absorb, or dunk them for about 30 seconds for a less syrupy result.