Enjoy the goodness of long, summer days by kickstarting your mornings with these four delicious recipes that are jam packed with goodness and are ready in a flash.
From an orange breakfast twist bread to hot cross bun jaffels, baked oats with pear and cinnamon, or coconut and pineapple French toast muffins, there’s something for everyone in the family to savour.
The best summer breakfasts are fresh, flavourful and easy to share. Savour the refreshing goodness of fruit this season with Rhodes Quality’s extensive range of 100% juices and canned fruit, perfect partner for convenience and goodness.
Orange breakfast twist bread: Served fresh out of the oven, this sweet orange breakfast style bread is perfect for a brunch party.
Ingredients (serves 8)
Method
330 ml (1 ⅓ cups) Rhodes Quality Orange 100% Fruit Juice
100 ml (⅓ cup + 4 tsp) butter
1 x 10g packet dried yeast
5 ml (1 tsp) salt
5 ml (1 tsp) sugar
600 g (4 ¾ cups) cake flour
Filling:
125 ml (½ cup) Rhodes Quality Apricot Jam
125 ml (½ cup) brown sugar
5 ml (1 tsp) ground cinnamon
1 egg, lightly whisked
Glaze:
65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice
500 ml (2 cups) icing sugar
Place the Rhodes Quality Orange Juice and the butter into a small saucepan.
Heat gently until the butter is melted.
Remove from the heat, pour into a bowl, and cool until lukewarm.
Add the yeast, salt and sugar and stir well.
Leave to stand until the yeast blooms and bubbles form on the surface.
Place the cake flour into a large bowl.
Add the yeast mixture and form into a soft dough.
Knead for about 10 minutes, until smooth and elastic.
Place the dough into a lightly floured bowl, cover with a damp cloth and leave in a warm spot to rest until doubled in size.
Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.
Mix the brown sugar and cinnamon and sprinkle over the Apricot Jam.
Roll the dough up into a log from the long side and pinch the seam to secure.
Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
Leave the bread to rest in a warm place for 30 minutes.
Brush the bread with the egg and bake in an oven preheated to 180°C for 30 – 40 minutes or until golden brown and baked through.
As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
Cool.
To make the glaze, sift the icing sugar into a large bowl.
Whisk in the Rhodes Quality Orange Juice until smooth and thick.
Pour the glaze over the bread.
Enjoy the goodness of long, summer days by kickstarting your mornings with these four delicious recipes that are jam packed with goodness and are ready in a flash.
From an orange breakfast twist bread to hot cross bun jaffels, baked oats with pear and cinnamon, or coconut and pineapple French toast muffins, there’s something for everyone in the family to savour.
The best summer breakfasts are fresh, flavourful and easy to share. Savour the refreshing goodness of fruit this season with Rhodes Quality’s extensive range of 100% juices and canned fruit, perfect partner for convenience and goodness.
Orange breakfast twist bread: Served fresh out of the oven, this sweet orange breakfast style bread is perfect for a brunch party.
Ingredients (serves 8)
Method
330 ml (1 ⅓ cups) Rhodes Quality Orange 100% Fruit Juice
100 ml (⅓ cup + 4 tsp) butter
1 x 10g packet dried yeast
5 ml (1 tsp) salt
5 ml (1 tsp) sugar
600 g (4 ¾ cups) cake flour
Filling:
125 ml (½ cup) Rhodes Quality Apricot Jam
125 ml (½ cup) brown sugar
5 ml (1 tsp) ground cinnamon
1 egg, lightly whisked
Glaze:
65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice
500 ml (2 cups) icing sugar
Place the Rhodes Quality Orange Juice and the butter into a small saucepan.
Heat gently until the butter is melted.
Remove from the heat, pour into a bowl, and cool until lukewarm.
Add the yeast, salt and sugar and stir well.
Leave to stand until the yeast blooms and bubbles form on the surface.
Place the cake flour into a large bowl.
Add the yeast mixture and form into a soft dough.
Knead for about 10 minutes, until smooth and elastic.
Place the dough into a lightly floured bowl, cover with a damp cloth and leave in a warm spot to rest until doubled in size.
Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.
Mix the brown sugar and cinnamon and sprinkle over the Apricot Jam.
Roll the dough up into a log from the long side and pinch the seam to secure.
Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
Leave the bread to rest in a warm place for 30 minutes.
Brush the bread with the egg and bake in an oven preheated to 180°C for 30 – 40 minutes or until golden brown and baked through.
As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
Cool.
To make the glaze, sift the icing sugar into a large bowl.
Whisk in the Rhodes Quality Orange Juice until smooth and thick.
Pour the glaze over the bread.
Hot cross bun Jaffels: Spicy and sweet and a nice twist on an SA favourite.
Ingredients (makes 4)
Method
4 hot cross buns, sliced
soft butter for spreading
Rhodes Quality Strawberry Jam for spreading
8 streaky bacon rashers, crispy fried
125 g (1 cup) cheddar cheese, grated,
Butter the outside of one side of each of the hot cross buns.
Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Quality Strawberry Jam.
Place two slices of bacon on each half.
Top with cheese and close the remaining halves of the hot cross buns over the filling.
Spread the outside of each hot cross bun with butter.
Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
Serve immediately.
Baked oats with pear and cinnamon: Oven baked oats with a sweet flavour a perfect accompaniment to a glass of Rhodes Quality 100% Orange Juice.
Ingredients (serves 2)
Method
1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
125 ml (½ cup) plain yogurt
65 ml (¼ cup) 40g oats
2.5 ml (½ tsp) ground cinnamon
35 ml (3 Tbsp) brown sugar
1 egg
2.5 ml (½ tsp) vanilla essence
To serve: spoonful of plain yoghurt and honey, in a medium bowl, mix the yoghurt, oats, cinnamon, brown sugar, egg and vanilla essence until well combined.
Cut the Rhodes Quality Pear Halves into small pieces and stir into the oat’s mixture.
Spoon the mixture into two oven proof bowls.
Bake in an oven that has been preheated to 180 C for 30 minutes or until puffed and golden.
Remove and serve immediately with yoghurt and honey, and a cold glass of Rhodes Quality Orange Juice.
Coconut & Pineapple French Toast Muffins: a tropical version of a French classic.
Ingredients
Method
1x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained
500 ml (2 cups) milk
6 eggs
5 ml (1 tsp) ground cinnamon
loaf unsliced white bread, cut into cubes
Topping:
65 ml brown sugar
65 ml desiccated coconut
2,5 ml ground cinnamon
to serve: syrup (optional)
In a medium bowl, whisk together the milk, eggs, and cinnamon.
Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.
Leave the mixture to stand until the bread absorbs most of the milk.
Spray a muffin tin with non-stick spray.
Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)
Mix the brown sugar, coconut, and cinnamon in a small bowl.
Sprinkle the topping over the muffins.
Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.
Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.
Hot cross bun Jaffels: Spicy and sweet and a nice twist on an SA favourite.
Ingredients (makes 4)
Method
4 hot cross buns, sliced
soft butter for spreading
Rhodes Quality Strawberry Jam for spreading
8 streaky bacon rashers, crispy fried
125 g (1 cup) cheddar cheese, grated,
Butter the outside of one side of each of the hot cross buns.
Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Quality Strawberry Jam.
Place two slices of bacon on each half.
Top with cheese and close the remaining halves of the hot cross buns over the filling.
Spread the outside of each hot cross bun with butter.
Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
Serve immediately.
Baked oats with pear and cinnamon: Oven baked oats with a sweet flavour a perfect accompaniment to a glass of Rhodes Quality 100% Orange Juice.
Ingredients (serves 2)
Method
1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
125 ml (½ cup) plain yogurt
65 ml (¼ cup) 40g oats
2.5 ml (½ tsp) ground cinnamon
35 ml (3 Tbsp) brown sugar
1 egg
2.5 ml (½ tsp) vanilla essence
To serve: spoonful of plain yoghurt and honey, in a medium bowl, mix the yoghurt, oats, cinnamon, brown sugar, egg and vanilla essence until well combined.
Cut the Rhodes Quality Pear Halves into small pieces and stir into the oat’s mixture.
Spoon the mixture into two oven proof bowls.
Bake in an oven that has been preheated to 180 C for 30 minutes or until puffed and golden.
Remove and serve immediately with yoghurt and honey, and a cold glass of Rhodes Quality Orange Juice.
Coconut & Pineapple French Toast Muffins: a tropical version of a French classic.
Ingredients
Method
1x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained
500 ml (2 cups) milk
6 eggs
5 ml (1 tsp) ground cinnamon
loaf unsliced white bread, cut into cubes
Topping:
65 ml brown sugar
65 ml desiccated coconut
2,5 ml ground cinnamon
to serve: syrup (optional)
In a medium bowl, whisk together the milk, eggs, and cinnamon.
Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.
Leave the mixture to stand until the bread absorbs most of the milk.
Spray a muffin tin with non-stick spray.
Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)
Mix the brown sugar, coconut, and cinnamon in a small bowl.
Sprinkle the topping over the muffins.
Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.
Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.
