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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sticky Orange Bolts

You can opt for navel oranges if desired, but know that both clementines and mandarin oranges are far more flavorful and give the perfect flavor in this super sticky treat. A great breakfast dish as well as that indulgence you have been craving anytime of day. The juice is absorbed into these rolls, almost caramelizing on top, giving you lusciousness in the middle and crunch on top. And why the name bolts? I have no idea where the name originated and have yet to find a comparable recipe so named. The first Yankee Chef made these, albeit a little differently, and called them as such, so I am "paying it forward".

 

 

Ingredients

For 1 Batch(es)

Recipe

  • 1 lb(s) clementine or mandarin oranges
  • 1 cup(s) frozen orange juice concentrate, thawed and divided
  • Butter-flavored nonstick cooking spray *
  • 2 cup(s) flour
  • 3/4 cup(s) sugar, divided
  • 4 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 3 tablespoon(s) cold butter or margarine
  • 1/2 cup(s) plain yogurt, plus more if needed
  • Whipped topping or ice cream, optional

Sticky Orange Bolts Directions

  1. Grate 1 tablespoon orange rind from clementines; set aside. Peel all oranges, seed and roughly chop; set aside. Whisk 1 cup water to 1/2 cup orange juice concentrate; set aside. Spray a 2-inch deep oven-safe pan or casserole dish with nonstick cooking spray. In a large bowl, combine flour, 1/2 cup sugar, baking powder, orange rind and salt until blended well. Cut in butter until it resembles crumbs. Stir in half the chopped oranges, remainder of concentrate and yogurt until it just holds together. If you need to add another tablespoon of yogurt, or two, go ahead now. Transfer dough to a lightly floured work surface and knead for a minute of two until it comes together well and is no longer sticky. Roll out into a rectangle about 10 x 14-inches. The dough should be about 1/2-3/4-inch thick. With a glass rim or cookie cutter, cut out circles of dough and place on prepared pan, slightly apart. You can also cut squares or triangles if desired. Spray the top of each with nonstick cooking spray, sprinkle with remainder of sugar and pour the reserved orange juice mixture over the top. Turn on oven to 425-degrees F. After a couple minutes, or when it reaches 300-degrees F, pop the rolls in oven. Let cook for 20 minutes and then shut off oven, leaving rolls inside. After 10 minutes, remove rolls and enjoy while warm.
  2. * You can melt a tablespoon or two of butter to brush the tops of these rolls as well.
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