Zesty Tangerine Buns - Collab with Africa Everyday
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- Опубликовано: 21 сен 2024
- This is my attempt to adapt a bread recipe that came from a TikTok video, via a repost on Facebook. I've adapted this into a really zesty tasting sticky bun variation.
This video is a collaboration with my friend Babatunde in Nigeria - he will be making something based on the same source video (Neither of us have seen each other's video at the time of making our own attempts). Babatunde's video is here: • Wholewheat Orange Brea...
The recipe:
Blend 4 clementines to a pulp in a food processor; strain this to get just the liquid out of it.
Beat 2 eggs and make up to 300ml with the clementine extract (if it comes up short, add some water to make it up to 300ml)
Weigh out 500g plain flour (or you can use bread flour), and reserve back one cupful of it
In a large bowl, combine the main portion of flour with 2/3 cup of sugar, a sachet of instant dried yeast, and a pinch of salt (about 1/4 teaspoon)
Add 1 tablespoon of melted butter to the flour, together with the egg/clementine liquid
Mix thoroughly until a thick batter is formed, then start adding in the reserved flour and mixing until a dough is formed. Once it's workable by hand, turn it out onto a floured board and continue working the flour into it by hand, kneading as you go.
When it reaches the point of being a soft, but not very sticky dough, place it in a lightly oiled bowl, cover it and leave it in a warm place to prove - until it doubles in size
Soak half a cup of dried cranberries or raisins in orange juice
Turn out the proved dough onto a floured board and work in more flour if needed, until the dough is no longer sticky, but still soft. Roll or stretch it out into a flat oblong shape
Drain the soaked dried fruit (but keep the juice ) Scatter the fruit over the rolled out dough.
Add orange marmalade in small blobs over the rolled dough
Roll up the dough into a cylinder, trapping the fruit inside.
Slice into 8 or 12 pieces and arrange on a baking tray. Cover with oiled clingfilm and leave in a warm place to prove, until doubled in size (it should only take 20 or 30 minutes this time)
Remove the film and bake in a preheated oven - 190C/375F (170C fan), Gas mark 5, for 30 minutes or until brown and crisp on top.
Leave to cool for a while before turning out, then cool further before adding the icing.
Mix icing sugar with the juice reserved from soaking the fruit, until you have a thickish mixture that will drip slowly from a spoon
Once the buns are no longer steaming hot, drizzle the icing over them.
Serve whilst still slightly warm.
The video recipe that this was based upon is here
www.tiktok.com...
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I love your collabs with babatunde! They're so interesting, and also it's nice to see folks work together more than just for one idea/ project.
Mike, just wanted to let you know that our cat loves you! Every time we watch your videos, he is absolutely glued to the screen. It's a bit weird, but in a nice, wholesome way. He also loves Eva too!
Please pet him for me.
@@TheDarklingWolf I got a photo of him watching Mike making veggie burgers
i.ibb.co/QNv4tck/6-EC0-ABF4-4128-4344-91-E3-B3-DA42-D96-DBB.jpg
@@DraciaNightcat omg that cat is transfixed! 😂 he loves it!
@@DraciaNightcat So cute!!!!
@@DraciaNightcat It's gone! :0 A reupload maybe...?
When you said “recipe from Facebook reposted from TikTok” I had flashbacks to Ann Reardon’s debunking videos. So glad this particular one worked out for you.
yeah- i'm very curious how other flavored doughs like this might work, of using the juice itself largely as the wet ingredients
Ackchyually
butthah
I always thought you'd write "ackchually" like "eggshually"... :D
Erm..
Would eat
That technique of leaving out some of the flour and mixing the rest in at the end of mixing sounds like a great idea! Never seen it done before!
I just made that up as I went along, but it worked really well to get the initial mix nice and homogenous
I know Atomic Shrimp made that up, but it's a standard practice in bread making. Flour absorbs water at a variable rate based on the humidity and lots of other factors. My standard sandwich bread recipe varies as much as 15% from day to day.
@@lisaboban I also do this. It's standard practice, and it always makes such a difference! Flour is never the same, as humidity % always varies some. Love the video and recipe! Definitely going to have a go at it. I am also winging it, like Shrimp, so could be good fun! Haha!
thats what we do for our rotis btw
Even in a video where the outcome isn’t technically ‘perfect’ this is still the perfect video. Your content delivers the wholesome nourishment that i need to endure these stange times :)
These look exquisite. A proper, hearty wintery cake. Reminds me of some of the sweet desserts I've seen in Scandinavian countries before.
Yeah, the 'Ackchually' comment but it's really Shrimp is a nice mix up to prevent those comments. Very nice.
Around here (central Canada) "icing sugar" contains some corn starch, which I assume is to prevent caking.
The spiral structure might have been better preserved if you had brushed some melted butter on the rolled-out dough before adding the fillings.
It is likely a branch of Murphy's law that when you want to roll out a rectangle of dough, you get an ellipse, and when you want a circle of dough (e.g. a pizza crust) you get some shape with corners.
What does "prevent caking" mean?
@@jwalster9412 caking is another word for powders sticking together and forming little lumps or "cakes". Anti-caking agents like starch here help to keep the sugar loose and easy to work with, rather than one big block as you might have seen happen to a bag of old brown sugar
@@jek__ makes sense.
Same here in the US. But, it's most commonly called powdered (or confectioner's) sugar.
The way to avoid lumps is to start with a little bit of fluid and working it into a smooth paste before adding the rest. Also the best glace is heating some apricot jam with some water.
Sorted Foods did a video where they made blackberry orange muffins. It involved boiling an orange for a long time and then blending the entire thing and mixing into the dough. I made them a few times and really enjoyed them
Interesting. I rather like the slight bitterness from orange and lemon peels - but it can overwhelming. Is the boiling just to soften the the thing up or does it also affect the flavor?
I do bet, your whole place smelled devine afterwards, though!
most of the flavor components in oranges are water soluble, including the component that the majority of the bitterness is from, "naringin." boiling the oranges would certainly have an affect on the flavor.
I think you'd want to blanch the oranges to maintain a little bitterness. never tried to blanch oranges, but it might make them easier to peel like it does for tomatoes. If that's the case, I'd personally blanch the oranges, take em out and peel em, then put the peeled ones back in the boiling water for another minute or two.
@@raraavis7782 it changed the flavor. Muting some flavors and bringing out others. It did reduce the bitterness by quite a bit. The recipe also used olive oil in place of butter so it was a little more savory. Next time I think I will boil them less. Perhaps trying the blanching method.
@@jaceyrector9320
Very interesting, thank you. I might do some experiments with that!
Watching these cooking videos is strangely comforting and relaxing.
Ex Pat now living in Australia. I also like cooking and baking stuff, getting many tips.
Keep it up mate .
I love how you knew instantly about the yeast and use of flour. So much to learn from here.
I’m going to do that rare thing on the internet and admit I was wrong. When you initially began I thought your yeast would be severely inhibited by the acidic juice, but that doesn’t appear to have been the case at all. Turns out that the rise was perfect, and those looked like some very tasty buns.
Yeast loves a little bit of acidity, as long as its not vinegar level of pH
Lovely idea, Mike. Babatunde is a cool guy, and his videos are excellent. One small thing, though - I miss your old kitchen. Silly, I know, but I'd got used to it. Do the new owners of your old home know that it has a much viewed kitchen?
Would it be possible to dry that tangerine pulp, and then grind it to powder, to use in other recipes?
What a delicious and zesty recipe!
Oh Myyyy!!! What an insporation!! And thank you clarifying the plain and all purpose flour! WOWOWOWO looks so tasty
They look really ruddy good.
Well, really orangey good.
Yet another amazingly satisfying, wholesome, wonderful video from Atomic Shrimp! I always love how your recipes are done by eye, and include any mistakes, it is so refreshing and down to earth! Keep up the good work Sir Shrimp!!
Cold January Friday Evening just got home grab a beer and watch Shrimp & Babatunde making some Buns "NICE"
Your voice and personality are great! No matter what the content you always make it entertaining
You and Babatunde are the legends of youtube and the prang champions
One of the few things to help take my mind off things and ease my stress and anxiety. Thank you for the good content shrimp.
Those buns look amassing. Yum
Very creative, good flavours. One thing that could go well is to treat it a bit like a lardy cake. Roll out the dough to the rectangle shape, sprinkle half of the fruit and jam over it with little blobs of lard or butter, fold the dough like an envelope seal the edges a little. then roll again gently into a rectangle again. sprinkle on the remaining fruit,jam and small blobs of fat. Roll up and cut. This will help to define the spiral and also distribute the flavours and textures, a bit like Chelsea buns. I will definitely be trying your recipe. Thanks a lot👍👍👍
Oh, yum!
Me and my husband tried these today we used a juicer instead of food processor and we also put chocolate spread in to instead of jamand they were delish it's the second thing we have tried of Ur channel the scone mix was the other we love watching all Ur videos I especially like the videos where u shop on a small budget and the thins u make with wot u have brought
A couple of weeks ago it was time to pick the oranges here, a few days of orange juice later, we made fairy cakes made with orange juice, orange juice icing on top with an orange flavour jellybean - they were delicious... nearly as good as real strawberry sponge cake...
I hope I remember this video for Christmas, think it will be a great way of using up the left over Christingle oranges!
What about hitting the left over pulp with sugar and trying it in the dehumidifier to make clementine leather? Just a thought.
Love your videos. Just a tip that if you use a string of dental floss that you wrap around the bread dough and then cross over and pull, it will cut it cleaner and easier than the knife without squishing out the filling.
You might get more of the citrus oils out of the zest with alcohol. Either neutral spirit, a Cointreau or vanilla essence with an alcoholic base. Looks very tasty.
I laughed at 12:25 "right, that's a mess!" it looked lovely at the end.
I like the variety of content you provide.
This sounds yummy - I'm going to try a gluten free variation, maybe using cassava or almond flour + whey protein.
@@user-pk3ef8hc3e some people have celiac disease, they cannot eat gluten. However, about 90% of the people eating gluten free don't need to.
@hello if I eat wheat flour I get a fuggy brain and lethargy
at best and at worst a three day migraine. I love bread and cakes so I try to find ways around it.
I watched you roll up the dough starting it with the silicone mat, and thought "Why have I never thought of doing that?" and then, putting it under the cooling rack before doing the glaze! I was just amazed! It's so obvious, but has just never occurred to me!
Anyway. These look delicious, I need a vegan version 😁. Tunisian lemonade uses the whole lemon, and is delicious.
I think using the mat to roll it up was probably a mistake. It formed a really loose spiral. I reckon it would have formed nicer bus if I had just grabbed the dough and rolled it tight
Thank you for the video! Have a fabulous week!
I watched this video while brushing my teeth, and realized at the end that it was over 17 minutes...I just brushed my teeth for 17 minutes. Wow.
These sound and look delicious. Definitely going to experiment with this idea. Citrus is such a variable ingredient, the possibilities are endless. I particularly love the dark, slightly bitter orange marmalade flavour Mike describes here, so this is going to be a great jumping-off point. Thanks Mike, for the inspiration.
Fabulous buns Mr Shrimp.
Baking, famous for being a science, actually successfully being vibed out by Shrimp. Genuinely amazing. 👏
I love all your videos and play them again when I can. I live in Australia and have been to UK a few times and enjoy a walk around an Little village. Would love to see the three of you take us around one close to you ( still preserving your privacy) and soaking in the joy of the old country.
Very king regards
Woah, they look incredible 😍 they look similar to a chinese orange bread recipe. The only difference is they steam the bread, not bake.
I also crack eggs into glasses when baking, but sometimes it gets all slimy and hard to see when you put them on.
(But in all seriousness it's to prevent any shell from getting in before I can remove it.)
To preserve the spiral shape, you could've cut the dough with a string to avoid flattening it out so much, maybe? Definitely gonna keep this recipe in mind, though!
Those buns look so delicious. I love how you put your own spin on the recipe.
(This is incredibly petty, but... I would love if you were able to put a sticker over the oven's clock, the flickering is quite distracting when transmitted over video. Probably not worth the bother, just a thought! Love the videos as always!)
The basic principle reminds me of German Rosinenbrot - "raisin bread", sweet bread with raisins.
I know you do not read most of the comments. But I want to let you know you have helped with my mental health. You have a very good channel and if I could do a 5 🌟 it would be 🌟 🌟 🌟 🌟 🌟. Thank you for the work you do and us good people Will always be waiting for your next adventure. Even if it's a dumb scammer thinking you have the upper had. Now you do need to try and make a scammer video into a cooking video. Then all will be complete!
I feel like I could easily drool.
Mmm great idea! I will try it!
There is something called super juice that is made of the whole citrus fruits blended, mixed with water and with citric and/or malic acid. It's way more efficient than a regular squeezed juice. It is great for cocktails.
Shrimp, I know this is probably falling on deaf ears but for the spiral portion when I’m making babka or cinnamon rolls I roll them away from me and put them in the freezer for about 10ish minutes and use a floured serrated knife to saw through the chilled roll. They still look delicious of course!! Congratulations on the new house as well!
Hey very interesting videos, I'm learning allot!! :)
I make scones that use a whole lemon whizzed up in the food processor, and it works out so well. They do come out very zesty/tangy.
Looks great, and there's so many variations you could possibly do with different citrus or other juices. Lemon, orange, pink/grapefruit, pineapple, apple, even pomegranite maybe. Think I'd skip the real fruit and use cartons (you could add a drop of orange squash to add the peel bitters) and I won't bother with making a roll, just buns and might add soaked raisins. A lovely soft glazed bun/cake, yum.
As usual, Mike anticipates my thoughts. Mike: "I'm going to blend the whole fruit including the skin." Me: "But the pith is so bitter!". 5 minutes later. "Mike: the white part of the skin can be bitter but that will be countered by the sweetness from the rest of the fruit." End result: zesty!
Love the vid, close to 1mil 🙏🎊🎊🎉
This is the closest I'll be in an Atomic video
they look so good inperfections and all
ayyyyooooo Shrimp moving hella zesty :)))) xox
ooh, yum. that sounds delicious.
I'm going to follow a recipe by completely inventing a different recipe.
That's me in the kitchen, too.
Thought this was scrummy! You cook like I do, using a recipe as a guide or an idea, the only trouble is you can never be sure how it's going to turn out.
Gosh they look fantastic Mike! Many thanks I’m definitely going to try these
Those tangerine/clementine/orange buns looked lovely 😂
There is a popular Orange Cake that's all built in the food processor with a whole orange, skin and all left in recipe. The cake is very moist and easy to make.
The collaborations with Babatunde are some of my favourite videos. I also love the way you play with recipes and try different things. Even though not everything works out perfectly, it gives me a lot of ideas for my own kitchen and makes me less nervous about deviating from the recipes I find. I'm curious about the citrus in the UK. Here in Czechia it's not safe to use the peel of citrus unless it's specifically labeled as being unsprayed with chemicals (and those can be hard to find). The standard citrus is all sprayed like crazy with various chemicals that aren't safe to eat. Is that not the case there? Or are you buying chemical-free citrus for zesting and such? Also, you mentioned proofing the dough in a "warm" place - I'm never sure what constitutes "warm" for baking. My flat stays around 20 degrees all winter because I have gas heating and it's simply too expensive to turn it up - would I potentially have trouble with something like this, or is that warm enough?
Thanks for the video! I'm full of inspiration and off to try some new recipes now!
In the UK, fruits and veg that aren't treated with chemicals are labelled as 'Organic'.
Yeast likes warm temperatures. Somewhere around 25-35 degrees C is good. If it feels nice to you, the yeast will like it, too. I also have a cold house and typically will put the oven on for a minute or two (and no longer) while kneading. Then turn the oven off and put the bread in there to proof.
Hope this helps you!
@@nowheregirl3858 Ah, I suppose one could buy the bio (organic) ones here as well, though they're FAR more expensive. And thanks for the info about yeast! The "comfortable" rule of thumb varies pretty widely actually - my flat is never above 20 degrees in winter and I find 25 degrees to be stiflingly hot, so apparently I need to do something like a bit of warmth in the oven or just letting it rise for a lot longer if I want to proof dough here.
They look amazing, lumps and all!
living in South Carolina where it's very humid most of the year, in my house we keep things like sugar (particularly really fine sugars, like the icing sugar in your case) in their original packaging, plus a re-usable tupperware container big enough to fit the whole box/bag it came in, with some uncooked white rice or silica desiccant packets in the tupperware to help take up any moisture that sneaks in when the container is opened.
Hope you can implement something like that in your kitchen, so you don't end up with sugar rocks again.
Yeah, we've invested in some airtight containers
i loved this even if they didnt come out perfect it was great to watch the process and something i didnt even thing of the combo on these they looked yummy they look like a good hearty posh winter treat with a nice hot cuppa thanks for this and something i may try later
Babatunde collab!!! Awesome, you two have formed a great friendship, and any time you guys team up, I know it'll be a great video. 😁
Thank you for another lovely collaboration video! I think that amount of yeast may have been referring to those moist yeast cakes. You did the right thing by using a much smaller portion of dry yeast.
A trick I learned to soften hardened sugar is to throw a few slices of soft bread (I generally use the bread ends) with the sugar in an airtight container overnight. The sugar absorbs the moisture from the bread.
Wonder if this recipe but instead of making 'spirals' making some sort of twisted dough. It could hold up the layers a bit better.
I would definitely call it a success. The crumb looked very nice and I love the rind flavor of marmalade so I know I'd be a fan of these. The lesser amount of yeast was such a good call. I find many recipes call for entirely too much.
Lived in Boca, there was a tangerine tree right at the bedroom window. Before that I LOVED them, after that just the scent of them made me sick. We didn't like A.C. so the bedroom window was open most always. From the blossoms to the fruit the scent from this fruit is OVERWHELMING. I have not eaten a tangerine in 40 years. Might try this recipe with oranges tho. The orange tree was far from the bedroom window, and the scent was never as strong as the tangerine tree either.
Yum! Wish I had taste o vision!
if you kneaded it more on a less absorbent surface (like a marble countertop or glass table) would you have needed to add so much flour? I'm curious if getting better at kneading wet doughs with a slap and fold method would improve the quality of buns like this or if that effort is wasted since the proofing process develops enough gluten.
A rich dough, with a lot of sugar in it, needs a lot of yeast. The sugar and butter and egg and tangerine pulp will make the dough need to rise more assertively - or used SAF GOLD yeast for enriched doughs.
“I’m going to do something slightly different…” 🤤
“Because it’s a gadget pie it doesn’t matter”
weird suggestion idk if it would work but try squeezing your pulp through a muslin to see if you could get more juice out just a thought :)
Looking forward to watching babatundes video, he does have a tendency to get things wrong but i do enjoy his videos
Just watched it, and enjoyed his video.
Years ago I used to make a whole tangerine cake fro a recipe I saw on the internet. It was very good. I didn't strain the blended tangerines.
"The grid's a bit wonky and it "DOESN'T MATTER ". Classic Atomic Shrimp.
I made your banana steamed pudding yesterday and finished it today! My mum couldn’t get enough! And it was my first time making a steamed pudding and was incredibly excited at how well it turned out.
I would like to give these a go, but I was wondering:
a) if I made this without the cranberries would everything else be the same or would I need to change anything?
b) I’ll probably use marmalade like you did but do you have any other suggestions for what to use as the filling? Not fruit though
Great video as always, hoping you’re settling into your new house well- I’m in the middle of moving too and I always forget how much there is to do during a move! Looking forward to being on the other side of it. Wishing you and your family well ❤️
Not fruit, eh? If you like nuts, they'd probably work well. I bet chopped pecans would be heavenly, or walnuts, or cashews, or almonds.
I'd also suggest nuts. I would maybe soak them for a couple hours in hot water before though. It softens them up, making their texture more similar to (dried) fruit. It also gets rid of most of the bitterness with walnuts, for example and generally makes them easier to digest.
Thank you for your suggestions of nuts! Unfortunately I’m allergic so can’t use them but I appreciate the advice. I was wondering of alternatives to the marmalade/ cranberries. My son doesn’t like fruit in baked goods hence the question regarding no fruit. The marmalade alternative is more of a curiosity. I think I’ll try them with just marmalade, I’m not sure exactly what I was looking for! Thank you so much for trying to help though :)
@@jessicastarmer2974 maybe another jam or (if wanting to be decadent) chocolate??
@@jessicastarmer2974
How about pumpkin pie filling? That might work and it's not fruit.
And maybe (canned) sweet chestnuts instead of nuts? Both aren't exactly in season right now, of course. So I don't know, how easily they would be available to you.
Pistachios or cashews might be a possibility as well, since they aren't nuts, botanically speaking.
That looks freaking amazing. Happy I followed you from your shorts a few months back cause some of your recipe videos cover things I never would've tried making had I not found you.
good decision! Shrimp's got such a nice way of looking at things, and his videos are just an adventure for him and us
I bet Eva was pacing back and forth with all of those wonderful fragrances!
That looks very tasty, i will definitely have to give this a try
didnt realize pampered chef was everwhere
Adding the water to the mashed tangerines makes a ton of sense and I wouldn't have thought of that. The recipe you've deviated from, I feel would've been better had they used the whole thing, well, if you like the zesty tangerine-y taste
“JuUST GoOoinG tOo BEatT thOosE eGGsS INn THerRe”
*whiskwhiskwhiskwhiskwhiskwhisk
Interesting recipe. I'll have to try this
The Shrimp Cottage Kitchen as you say, seems quite damp, is this something that you can rectify easily? I know that old houses and cottages can be utterly charming but not quite up to snuff with draughts and damp etc.
It needs an extractor for a start. I'm on the case
@@AtomicShrimp An extractor is going to help massively but is only useful when you are actually cooking. It can't help with the steam from the washing up bowl or boiling the kettle.
We found with our old house that the kettle was better when it was placed by the window, with the window permanently on the vent so the steam mostly left the kitchen before settling on the walls and windows.
The gas cooker isn't helping as the thing emits water vapour as a product of combustion. The plan is to fit an extractor, add heating and insulation and switch to an electric stove
Looks wonderful and yummy!
They look yummy
I bet that pulp would make lovely zesty pancakes
Another time I might try cooking it down with a little sugar to make marmalade fruit leather
love !
Love your videos. 😊 Have you ever considered using parchment paper to put on the tray and then you have less washing up? I do it because I’m lazy 😅
Tangerines. Always makes me think of The Flaming Lips. I wonder how you would look if your hair was "to be real orange"...
Bought my mother an Orange tree for her Birthday last year. Any time I visit her now, all she complains about is not knowing what to use the oranges for.. 'o.O
Gift idea for next birthday. A book on making marmalade and some empty jars 🤣