The TOP Secret To Keeping your Holiday Treats Fresh & Flavorful

Okay so maybe it’s not a HUGE secret, but we’re here to breakdown how Lecithin can help keep all of your holiday candies and even baked goods tasting as fresh and flavorful as the day they were made!

With current shipping delays due to the busy shopping season, your holiday care package may be in transit a little longer than usual. Don’t fret! We have the perfect solution for ensuring your famous confections stay fresh during their journey. Not only is this product natural, it’s vegan!

What is Lecithin?

Our liquid soy lecithin is a true powerhouse. The natural thick extract comes from soybeans and has super-charged emulsification abilities that produce perfectly blended gravies, dressings, and sauces. But, the magic lecithin adds to baked goods and candy is what has us excited. The ability to slow the oxidation of fat will keep your cookies and bars moist and buttery candies fresher longer. Even if you don’t plan to ship your treats, lecithin will extend the shelf-life, so you can start baking a little earlier!

Lecithin In Baked Goods

Not only does lecithin extend shelf-life, just a touch homogenizes the ingredients in your favorite dough recipes, yielding smoother, more elastic dough, resulting in a lighter, chewier finished product. If you enjoy homemade bread or ooey-gooey cinnamon rolls at brunch, lecithin is a must! The usage for baked goods is just 1 teaspoon per cup of flour. Because lecithin loves fat, you will mix the lecithin into your fat or oil prior to adding to the batch. There is no need to adjust any of your other ingredients, cooking time or temperature. Since such a small amount is used, it won’t alter the flavor of your treats.

Scroll on to get our favorite cinnamon roll recipe that will be the perfect breakfast or brunch items your family can enjoy while opening up Christmas gifts!

The Best Cinnamon Rolls

Appointed as the best homemade cinnamon rolls because of the secret ingredient in the dough and filling—Princess Cake & Cookie Bakery Emulsion! Topped with a citrus, lemony glaze, friends and family will feel like royalty as they enjoy this breakfast favorite.

Ingredients

For Dough:
1 cup warm milk (110°F. -115°F.)
2 1/2 teaspoons instant dry yeast
2 large eggs, room temperature
1/3 cups unsalted butter, melted and cooled
1 1/2 teaspoons salt
1/2 cup granulated sugar
4 1/4 cups all-purpose flour
2 teaspoons LorAnn Princess Cake & Cookie Bakery Emulsion
4 teaspoons LorAnn Lecithin – optional

For Filling:
2/3 cup unsalted butter, softened
1 1/2 cup packed light brown sugar
4 tablespoons cinnamon
1 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
1/3 cup heavy cream

For Lemon Glaze:
1 cup cream cheese, softened
1 teaspoon LorAnn Lemon Bakery Emulsion
1/4 cup powdered sugar
1 tablespoon heavy cream or milk

Directions

  1. In a small bowl, add warm milk and yeast.
  2. Using a mixing bowl from a stand mixer, add in the lecithin, butter, and cream until combined. Add the eggs, salt, sugar, yeast mixture, and Princess Cake & Cookie Bakery Emulsion. Mix until combined.
  3. Whisk in 4 1/4 cups of flour until well combined with other ingredients. Using a dough hook, continue to knead until a dough forms. If the dough is still extremely sticky, you may need to add more flour. Keep in mind that although it should not stick to your fingers, the dough should still feel slightly tacky. Stop kneading after 5-6 minutes or until the dough is smooth.
  4. Grease a large bowl with vegetable oil and place the dough into it. Cover it using saran wrap or a damp towel. Place the bowl in a warm place and allow the dough to rise until it doubles, this may take up to 1 hour.
  5. While you are waiting, prepare the cinnamon filling. In a medium mixing bowl, combine the soft butter, brown sugar, cinnamon, and Princess Cake & Cookie Bakery Emulsion. Mix until all ingredients are well incorporated. Set aside.
  6. Sprinkle flour over a clean workspace and turn out your dough onto it. Flour a rolling pin as well and use it to roll the dough into a rectangle that is 1/4 inch thick. Using a butter knife or spatula, distribute and smooth the cinnamon filling over the dough as evenly as possible.
  7. Roll the dough on the shorter side into a tight, jelly-roll form. Using a bench-scraper, dental floss, or a sharp bread knife, cut the dough evenly into 12 rolls. You can use a ruler for this step. Place the cut rolls into a lightly greased 9×13 inch pan or arrange in a lightly greased 9-inch round pie dish or cake pan.
  8. Cover the pan with a towel or cling wrap and allow the rolls to rise for 20-30 minutes or until they double in size.
  9. Preheat the oven to 375 °F.
  10. Warm the heavy cream. Make sure it is not hot nor cold, it should be lukewarm. When the rolls are done rising, pour it over the rolls, allowing them to soak it in.
  11. Bake for 20-22 minutes, until the rolls are lightly golden brown and the center of the rolls are thoroughly cooked. The timing may change depending on the size of rolls, pan used, etc. Allow for more time if they are not done baking at 22 minutes.
  12. Once out of oven, allow to cool.
  13. While the rolls are cooling, prepare the lemon glaze.
  14. In a small bowl, combine the powdered sugar, softened cream cheese, heavy cream, and LorAnn Lemon Bakery Emulsion.
  15. Drizzle the glaze over the cooled rolls.

Using Lecithin in Buttery Candies or Chocolates

Just like lecithin mixes well in baked goods, it also improves mixability in chocolates which can help improve the texture of buttery candies and chocolates, while protecting the flavor. Lecithin will also keep buttery candies fresher longer because it slows down the oxidation process of the fat.

Using Lecithin in Hard Candy

When making hard candy, cinnamon oil in particular may not stay completely mixed into the candy syrup and can float to the top. To help the oil stay mixed, stir a small amount of lecithin into the boiled candy syrup. Since lecithin is an emulsifying agent, it helps keep oils evenly mixed and emulsified throughout the batch. We recommend adding 1/4 teaspoon of lecithin per cup of sugar.

Check out our delicious Cinnamon Mint Lollipop recipe for inspiration for all of your holiday creations!

Cinnamon Mint Lollipops

What better gift to give this holiday season than a gift that can be eaten?! These minty, holiday lollipops with a burst of cinnamon are deliciously beautiful and ideal for stocking stuffers or enjoyed at your holiday parties.

Ingredients

1 cup granulated sugar
1/2 cup LorAnn Hi-Sweet Powdered Corn Syrup
1/4 cup water
1/2 teaspoon LorAnn Peppermint Super-Strength Oil, Natural
1/4 teaspoon LorAnn Cinnamon Super-Strength Oil
2 drops LorAnn White Liquid Food Coloring
1 drop LorAnn Red Liquid Food Coloring
1/4 teaspoon LorAnn Lecithin – optional

Equipment

LorAnn Candy Thermometer

Directions

  1. Combine sugar, corn syrup, and water in a 2 to 4-quart saucepan and stir with a wooden spoon.
  2. Place pan on medium heat and stir until sugar has dissolved. Clip thermometer to side of pan and bring mixture to a boil WITHOUT stirring.
  3. When syrup temperature reaches between 250-260° F. add 2 drops of white food coloring. Do not stir. Boiling action will incorporate color.
  4. Remove from heat at 300°F. Add in lecithin, 1/2 teaspoon peppermint oil, and 1/4 teaspoon cinnamon oil and stir carefully. Avoid rising steam.
  5. Optional: Add one drop of red food coloring to one side of the mixture and barely stir to create a two-toned look.
  6. Carefully pour hot syrup into lightly greased small round flat lollipop molds. Let cool completely before removing from molds (about 15 minutes). Lollipops will be good for about a month in an airtight container.

Other Benefits of Lecithin: Easy Clean-Up!

If you spill a little lecithin, just sprinkle the spill with sugar and let sit for a minute. The lecithin will cling to the sugar, making it much easier to wipe up.

How have you used Lecithin in your baking or cooking applications? Share with us in the comments!

2 Comments

    1. Hi Shannon! Citric acid will enhance the taste of all LorAnn fruit flavors. Our recommended usage is 1/8 teaspoon per 2 cups of sugar. For hard candy and other cooked candies, add citric acid once hot syrup has cooled to below 265º F.

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