Summary

Ingredients

• 620 g flour
• 21 g yeast, (fresh)
• 125 ml water, (lukewarm)
• 125 ml orange juice
• 125 g sour cream
• 1 large egg (s)
• 80 g suar
• 1 pinch (s) salt
• 1 orange (s), the abrasion

Also:

• 100 g powdered suar
• 2 tablespoon orange juice

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Instructions

1. Put the flour in a bowl and make a well in the middle. Mix the yeast with a pinch of sugar and the lukewarm water. Then put this in the well and stir something into the flour with your finger.
2. Briefly heat the orange juice in the microwave, add the sour cream, egg, sugar, salt and orange peel to the flour. Knead into a yeast dough. Then place this on a lightly floured work surface and knead for about 8-10 minutes. Here you can always put a little flour on the work surface so that the dough does not stick. It should then be a nice elastic dough that you put back in the bowl, cover with a damp cloth and leave to rise for about 1 hour in a warm place. It should have doubled in volume.
3. In the meantime, line two 24cm round springform pans with baking paper.
4. When the dough is ready, put it back on the work surface and knead it briefly. Then you divide it into 24 pieces the size of a golf ball. I always weigh them, they are about 46g. That can be a gram more or less, the important thing is that you have 24 pieces afterwards.
5. Shape these pieces into a round shape and place 12 of them in one of the two baking molds.
6. Place three balls in the middle and place the others in a circle around the outside. Leave the same distance between them, they should not touch. Cover the baking pan with damp and do the same with the other balls in the second pan. Let the dough rise again for about 1 hour, the balls should have enlarged significantly and are now touching.
7. In the meantime, preheat the oven to 180 °.
8. When the dough is ready, use scissors to cut a cross in the middle of each ball to create the flower effect.
9. Then bake the baking tins in the preheated oven for about 20-25 minutes. They should be light golden in color. Don`t let it get too dark!
10. Take the yeast pastries out of the oven and place them on wire racks, under which it is best to put something underneath beforehand.
11. Now you mix the powdered sugar with the orange juice. The pouring should have a very viscous consistency. If it is still a little too dry, add a little more of the orange juice. Then you brush the yeast flowers with the icing, which then also runs nicely due to the heat. Serve lukewarm or chilled.