• 6servings
  • 40minutes
  • 733calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, H, C, D
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/4 ounce dry yeast (1 package)

  2. 1/4 cup warm water , about 125 degrees F

  3. 1/3 cup butter , melted

  4. 1 cup sour cream

  5. 1/4 cup sugar

  6. 2 eggs

  7. 1 teaspoon salt

  8. 3 1/2 cups all-purpose flour

  9. 1/2 cup sugar

  10. 1 cup flaked coconut

  11. 2 teaspoons grated orange rind

  12. 2 tablespoons butter

  13. 1 cup confectioners' sugar

  14. 1 tablespoon granted orange rind

  15. 1 tablespoon orange juice

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in warm water in a large mixing bowl. Add the next five ingredients, mix well. Gradually stir in enough flour to make a soft dough. Mix well. Place dough in a greased bowl turning to grease the top. Cover and let rise until double in bulk, about 90 minutes to 2 hours.

  2. Combine sugar, coconut and orange rind. Set aside. Punch down dough. Knead until smooth and elastic on a floured surface. Divide dough in half. Roll each half into a rectangle. Brush with melted butter. Sprinkle coconut and orange rind mixture over top. Roll up from long side. Cut into 1 inch pieces, turn on end and place into a greased muffin tin. Cover with wax paper and let rise until doubled, about 30 minutes. Bake in a preheated oven at 250 degrees F for about 15-20 minutes. Do not brown. While still warm drizzle with the glaze.


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