A couple of weeks ago I visited Lunenburg and while there, and en route to Risser’s Beach, stopped by LaHave Bakery. You can buy their products elsewhere, but this place is really worth a visit. We had great sandwiches there, and I also picked up some far too delicious potato rolls, honey horseradish mustard, and for the purpose of this recipe, some blood orange marmalade.
I knew from the get go that I would likely end up baking with this, or serving it with some cheese, as I’m not much of a toast and jam kind of girl. I decided to bake it along with some chocolate into these sweet rolls, because who doesn’t love an orange-chocolate combo. The result was kind of a cross between a biscuit and a cinnamon-type roll, and not gooey sweet, which was what I was going for.
- 6 cups of flour
- 3 tbsp baking powder
- 1/2 cup packed dark brown sugar
- 1/2 cup skim milk powder
- 1/8 tsp salt
- 1 cup vegetable oil
- 1 1/2 cups water
- 1 large egg
- 250ml orange marmalade
- 3/4 cups semisweet chocolate chips
- 1 1/4 cup icing sugar
- 1 tbsp cocoa
- 3 tbsp milk
Preheat oven to 325 degrees. Line a baking pan with parchment paper
Sift together first five dry ingredients. In separate bowl, mix oil, water and egg. Add this mixture to the dry ingredients and mix until blended.
Roll the dough onto a floured surface to about 1/4 inch thickness / large rectangle. Spread with marmalade and sprinkle with chocolate chips. Beginning on the longer side of the dough rectangle, roll the dough into a tube. Slice into pieces about one inch thick and place on baking sheet. Bake for 20-25 minutes or until golden. Remove from oven and allow to cool on parchment.
Make glaze by mixing icing sugar, cocoa and milk together and drizzling over the rolls. This should make around 18 rolls, depending on size.