Since quiet some time I want to make Orange powder, which Bushcook published at chefkoch.de. Before I tested the powder I tend to dry orange zest during the winter and grinded them in the mortar when needed. But now I know the orange powder and I have to tell you: Forget about simple dried orange peel. The orange powder is way better. I know that it is more complicated but the flavour so much more intense due to the cooking before drying the zests.

Because we buy mostly organic orange I had a lot of material for tweaking the recipe. Nowadays I do not peel them anymore but use a zester. And if I do not want to make the powder directly I place the zests in the freezer until I have time to proceed. I dry the zests after baking bread on the still warm bread baking stone. This reduces the amount of energy needed for the powder.

Orange powder

• 4 organic oranges
• 30g sugar
• 125g water

Zest the oranges. Bring water and sugar to boil, add the zests and simmer for about 10 min until the water is nearly completly evaporated and a thick syrup covers the zests.

Place them on a plate and put them on the still warm  (about 80°C) bread baking stone (alternatively dry them at 65°C on convection mode for about 3 hours) and let them dry until they are not sticky anymore. Grind to a fine powder in a food processor.