See Also: Ginger-Peach Blossoms(recipes)
Peach-Ginger Crumble(recipes)
Ginger Wings with Peach Dipping Sauce(recipes)
Ginger-Lemon Cheese Spread with Pineapple-Peach Sauce(recipes)
Devon crab and ginger dumplings with a lemon thyme and ginger sauce(recipes)
Peanut Butter Blossoms(recipes)
Raspberry Cheesecake Blossoms(recipes)
Festive Fudge Blossoms(recipes)
peach(2)(dictionary)
peach(1)(dictionary)

Ginger-Peach Blossoms (recipes)


Ginger-Peach Blossoms

Yield: Makes 12 rolls



Ingredients:



1can (16 ounces) sliced peaches in light syrup, divided

1/4cup juice reserved from peaches

3tablespoons milk

1egg

3tablespoons butter, softened

1teaspoon salt

2-3/4cups all-purpose flour

1/4cup granulated sugar

1/4cup packed brown sugar

1-1/2teaspoons ground ginger

1teaspoon ground cinnamon

1/8teaspoon ground cloves

1/8teaspoon ground nutmeg

2teaspoons active dry yeast

2tablespoons granulated sugar, divided

1/8teaspoon ground ginger

1/8teaspoon ground cinnamon

1egg, lightly beaten









Preparation:





1.Drain peaches, reserving 1/4 cup juice. Coarsely chop peaches. Measuring carefully, place all dough ingredients and 1/2 cup chopped peaches in bread machine pan in order specified by owner' s manual. Program dough cycle setting; press start. (Do not use delay cycle.) For topping, combine remaining peaches, 1 tablespoon granulated sugar, ginger and cinnamon in small bowl; set aside. Lightly grease 2 baking sheets; set aside.2.When cycle is complete, punch down dough and remove to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. Divide dough into 12 equal pieces. Shape each piece into smooth ball. Place 2 inches apart on prepared baking sheets. Cover with clean towel; let rise in warm, draft-free place 45 to 60 minutes or until doubled in size.3.Preheat oven to 350°F. Make indentation in center of each roll. Spoon heaping teaspoon peach mixture into each indentation. Using kitchen shears, make 5 deep vertical cuts around perimeter of each roll to form flower petals. Brush beaten egg over petals; sprinkle with remaining 1 tablespoon granulated sugar. 4.Bake 15 to 20 minutes or until golden brown. Remove from baking sheets; cool slightly on wire racks. Serve warm or at room temperature.