Christmas Breakfast

December 13, 2017

 

Yeast Rolls/ Cinnamon Rolls/ Orange Rolls

 

2 cups milk

2 TBSP. sugar

1 ½ packs active dry yeast

¼ cup vegetable oil

¼ cup Golden Eagle Syrup

4 ½ cups bread flour

1 TBSP. baking powder 

2 tsp. salt

 

Heat 2 cups of milk until luke warm. Mix 2 tbsp sugar with yeast and pour warm milk over the yeast and sugar mixture. Let stand until yeast bubble up. About 10 minutes.

Add ¼ cup oil and syrup to other cup of warm milk and mix with sugar and yeast mixture after it has risen.

 

Put flour, baking powder, and salt in stand mixer and mix well. Add the milk and yeast mixture to flour and mix well. Pat top of dough with oil and let rise until double in size. Punch down and let rise 2 minutes. Knead well until air is out. 

  • If you are making dinner rolls pinch of 1- 2 inch balls and roll in hand until round. Place in buttered cast iron skillet and bake on 350 for 20- 30 minutes or until lightly golden brown. 

  • If you are making Cinnamon Rolls or Orange rolls : Separate Dough in Half. And roll each piece of dough in to a round circle like you are rolling a pie crust.

 

Golden Eagle Cinnamon Rolls

 

Rolls

1 cup brown sugar 

½ cup Golden Eagle Syrup

1 tsp Cinnamon

½ cup butter at room temperature

 

Spread butter  evenly onto rolled out dough. Mix brown sugar, syrup and cinnamon together. And spread on top of butter roll dough up into a long log and cut dough in 1 -1 ½ inch pieces. Place in grease cast iron pan and let rise until double in size. Bake on 350 for 20-30 minutes.  Or until golden brown.

 

Icing 

2 cups Powdered sugar

¼ cups Golden Eagle Syrup

4 Tbsp milk

 

Mix with a fork and drizzle over cinnamon rolls after coming out of the oven.

 

Golden Eagle Orange Rolls

 

Orange Rolls

1 cup sugar 

¼ cup Golden Eagle Syrup

1 Tbsp orage zest

2 Tbsp orange juice

½ cup butter at room temperature

 

Spread Butter evenly over other half of dough. Mix sugar, syrup, orange zest, and orange juice together and spread over butter. Roll dough into a log and cut into 1 – 1 ½ inch pieces and place in greased cast iron skillet. Let rise until dough is double in size. Bake on 350 for 20 -30 minutes until lightly golden brown.

 

Top with icing.

 

Icing 

2 cups powdered sugar

¼ cup Golden Eagle Syrup

4 Tbsp orange juice

1 Tbsp orange zest

 

Mix with a fork and drizzle over orange rolls after coming out of the oven.

 

 

 

Golden Egg Nog

 

¾ cup Golden Eagle Syrup

6 egg yolks

pinch of salt

4 cups milk

2 cups whipping cream

6 Tbsp sugar

6 egg whites

1 tsp nutmeg

2 tsp vanilla 

 

In a saucepan heat up the milk, cream until warm. Whisk the sugar, egg yolks and salt together. Temper some of the warm liquid into the egg yolks, stirring the entire time. Add the mixture back into the saucepan and heat until it reaches 160 degrees F. Take off heat and let cool until room temperature. Whip the 6 Tbsp sugar and egg whites together until ribbony (just before you reach soft peaks) Stir the nutmeg and vanilla into the milk mixture. Add the egg whites into the milk mixture and stir together.

 

Keep refrigerated, stir before serving.

 

Egg Nog French Toast

 

1 1/2 cups Golden Eagle Syrup Egg Nog

6 large eggs

¼ cup Golden Eagle Syrup

1/2 tsp ground nutmeg

1 tsp vanilla

1 loaf of french bread cut into ½ to 1 inch slices.

 

Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together eggnog, eggs, syrup, nutmeg, and vanilla extract until very well blended. Pour mixture into 9x13 baking dish.  Place slices of bread in baking dish and let bread soak up egg mixture. Flip bread and soak other side. Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden. Top with powdered sugar and serve warm with Golden Eagle Syrup. 

 

 

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205 1st Avenue SE 
Fayette, Alabama
35555, USA
WWW.GOLDENEAGLESYRUP.COM
205-932-5294