They aren’t likely to win any beauty contests with the tops carefully sawed off, but they were tall enough and moist enough to still be delicious with a light drizzle of frosting and a cup of tea. I have made sure to try to keep them in a cooler spot of the kitchen but this it still happens to some degree. Deb, do you have a suggestion for an alternative? Would it be possible to freeze some of these AFTER baking them? Hi Deb, my glass pan isn’t large enough to bake them at once. I keep seeing such wonderful concoctions. However, this was the kind of recipe I knew would take a few rounds to get right; fresh cranberries can be tricky (they’re very tart and sour) and I wasn’t convinced that even a whole orange’s worth of zest was going to match the intensity of the cranberries. Cranberry and orange have that same effect on me as cherry and orange do, they just go together so well. Results were better, but maybe it’s because I used whole eggs instead of yokes in the dough??? because of all the baked-good abuses listed above. I used an apple and walnut filling and a vanilla glaze. Should I keep them whole or chop them like the cranberries? I wonder why so many delicious things have flour, butter, and sugar in them! I hope that makes sense. Natasha — If using a fine instead of coarse salt, use a little less than half. They puff up while they bake. Deb, Seriously? It’s our secret weapon. Yes active dry user. 10 x scaptions with dumbbells. Even if not glass (for which it’s a fairly standard recommendation, not that I remember to add it on every recipe or anything useful like that), when something browns before it bakes through, that’s the way to go — you might just have a more robust oven than most. ConflictedPrimal — I was unaware of the 1 month rule. They baked up just as nice as the first half. These look amazing, and I’m going to have difficulty refraining from adding cinnamon, but shall try ;). I swam for years and years, all through college, and now fumble through occasional laps at my neighborhood pool. I’ll wait for guests, though, before I make it as my waistline shouldn’t benefit from all the fruits of the labor! It works. Finished ’em this morning. I have also been a bit over zealous with the apple picking. In our house, all sweet recipes have vanilla because we make some awesome homemade bourbon vanilla extract – real bourbon, real vanilla beans, steeped forever. This work involves integration of laboratory measurements, verified … I can’t wait to make these though- I have everything on hand and breakfasts have been ho hum lately. The bittersweet chocolate is so rich, the bun so tender. These look fantastic! Instead I made it a “sticky bun” by mixing butter, brown sugar, cranberry and orange juices in a saucepan. I can’t wait! (why yes, I am a little bit of a keener, why do you ask?). Fats also inhibit gluten production so I’d never oil a bowl I’m going to rise bread in but lightly dust it with flour instead. Just hand chop them very well, as if to coarsely mince them.]. Before I joined orange theory I was only focused on the number on the scale and didn’t put much thought into workouts as long as it got the job done. I bet the orange just adds the sweetest flavor and scent to them. Flipped them out and very “cranberry/orangish”. These look fantastic! Hi Deb, I’m way overdue thanking you for this recipe! Did you try this? Hi Deb, I also added about 1/2 Tbsp of cinnamon (I’ll be honest, I didn’t measure) to the brown sugar, and rubbed the orange zest into the brown sugar to ensure it was evenly dispersed. Would it be fudgy? Love your blog. My husband and I road tested these on a snowy saturday and decided this IS christmas breakfast for 2013. WOOT WOOT! Also baker-proof, as here are the ways I failed the recipe: used regular yeast not instant (I did not know there was a difference), proofed longer than 2.5 hours because the dough wasn’t really rising (yeast issue I suspect), cut them in very unsimilar sizes, refrigerated longer than 16 hours, kept out on the counter prior to baking longer than 30 minutes. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. You don’t get a foamy result, but it’s enough to wake the yeast up without scalding the milk and changing the Bread machine yeast is basically instant yeast or is supposed to be. During the first Match Day celebration of its kind, the UCSF School of Medicine class of 2020 logged onto their computers the morning of Friday, March 20 to be greeted by a video from Catherine Lucey, MD, MACP, Executive Vice Dean and Vice Dean for Medical Education. Thanks! And I love breakfasty-baked goods that only need to be popped in the oven in the morning. If our kitchen thrift store items could talk, what tales of happy cooking they’d tell!). :-). Someone asked if regular active dry yeast could be used in place of the rapid rise. The dough stayed sticky and I kept adding flour, but it didn’t help. Plus, using the juice of a lemon and the zest of an orange felt… inefficient. It was just wrong for me. Thanks! I cannot wait to make these for a special treat. These were so good!! We also had to use Craisins (lol whoops!) E — Thanks for the reminder… I made one two years ago and never got it up, then again last year… next week, okay? Thanks! I had planned to ask you how to do it, then I read further and voila! I think I’ll try blowing his mind this year with an original! 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