Description
Enjoy a delightful Orange Cardamom Sweet Bread Twist, perfect for cozy mornings. This homemade twist bread features a tender, buttery dough infused with warm cardamom and zesty orange, layered with a rich brown sugar filling and finished with a sweet orange glaze. Ideal for breakfast or brunch, it combines aromatic spices with a soft, flaky texture for an irresistible treat.
Ingredients
Scale
Dough
- ¾ cup milk, warmed to about 110°F (about 40 seconds in the microwave)
- 2 ¼ teaspoons active dry yeast
- 1 large egg, room temperature
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt (if using table salt add ½ teaspoon)
- 3 cups (375 g) all-purpose flour
- 1 cup (226 g / 2 sticks) unsalted butter, cold
Filling
- 4 tablespoons butter, room temperature
- ½ cup (100 g) packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon orange zest
- 1 teaspoon cardamom
- Pinch kosher salt
Glaze
- 2 cups confectioner’s sugar
- ¼ cup orange juice (or the juice from one orange)
Instructions
- Bloom the Yeast: Add ¾ cup warmed milk to a measuring cup and microwave for about 45 seconds to reach 110°F. Stir in the active dry yeast and let it bloom for about 5 minutes until foamy.
- Mix the Dough Base: In a large bowl, combine the foamy milk and yeast mixture with the egg, granulated sugar, and salt. Stir gently and set aside.
- Add Butter and Flour: Using a grater, grate the cold butter onto a plate. Add the grated butter and all-purpose flour to the bowl with the wet ingredients.
- Knead the Dough: Using your hands, mix the ingredients until just combined. You can continue kneading by hand or transfer to a stand mixer fitted with a dough hook to knead until the dough forms a cohesive ball.
- First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until it doubles in size.
- Prepare for Filling: After the rise, turn the dough onto a floured surface. Roll it out with a rolling pin into a rectangle about ½ inch thick.
- Spread the Filling: Evenly spread the softened butter over the entire surface of the dough. In a small bowl, combine brown sugar, flour, orange zest, cardamom, and a pinch of kosher salt, then sprinkle this mixture evenly on top of the buttered dough.
- Form the Log: Roll the dough tightly starting from the longer side into a log. Pinch the seam to seal and then flip the log so the seam side is down.
- Cut and Twist: Using a sharp knife, cut the log lengthwise in half, stopping about 1 inch from the end to keep it attached. Starting near the intact end, lift one half over the other to create a twist. Continue twisting 2-3 more times.
- Shape and Second Rise: Hold one end and coil the twisted dough into a circular ring, exposing the cut layers on top. Place the ring into an 8-inch or 9-inch buttered skillet. Cover and let the dough rise for another hour until puffed.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the dough ring in the skillet for approximately 35 minutes, or until golden brown and fully cooked in the center.
- Prepare the Glaze: While the bread bakes, whisk together confectioner’s sugar and fresh orange juice until smooth.
- Glaze and Serve: Once the bread is out of the oven and slightly cooled, drizzle the orange glaze generously over the top. Allow the glaze to set slightly before slicing and serving.
Notes
- Ensure milk is warmed but not hot to avoid killing the yeast.
- Grating cold butter helps distribute it evenly for a tender crumb.
- For best flavor, use fresh orange zest and juice.
- The twist technique exposes layers for a beautiful swirl and texture.
- The bread can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Reheat slices gently in a toaster or oven to revive freshness.