Description
This Irresistible Orange Cardamom Breakfast Twist is a fragrant, tender braided bread perfect for a special morning treat. Infused with warm cardamom and bright orange zest, the dough is enriched with butter and egg, then filled with a buttery brown sugar mixture. Baked to golden perfection and finished with a sweet orange glaze, this twist offers a delightful balance of citrusy brightness and aromatic spice that will captivate your taste buds.
Ingredients
Scale
Dough Ingredients
- ¾ cup milk (warmed slightly to help yeast bloom)
- 2 ¼ teaspoons active dry yeast
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup unsalted butter (cold, grated)
Filling Ingredients
- 4 tablespoons butter (room temperature, for spreading)
- ½ cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon orange zest (freshly grated)
- 1 teaspoon ground cardamom
- Pinch kosher salt
Glaze Ingredients
- 2 cups confectioner’s sugar
- ¼ cup orange juice (freshly squeezed)
Instructions
- Bloom the yeast: Heat the milk in the microwave for about 45 seconds until warm but not hot. Stir in the yeast and let it sit for about 5 minutes until it blooms and becomes frothy.
- Mix wet ingredients: In a large bowl, combine the bloomed yeast with the egg, granulated sugar, and kosher salt. Mix gently just until combined.
- Add butter and flour: Grate the cold butter into the wet mixture, then add the all-purpose flour. Stir until the ingredients are just incorporated.
- Knead the dough: Knead the dough by hand on a lightly floured surface or using a stand mixer with a dough hook for 8-10 minutes until the dough is smooth and elastic.
- Roll out dough: On a floured surface, roll the dough into a rectangle approximately ½ inch thick.
- Apply butter layer: Evenly spread the room temperature butter over the surface of the rolled-out dough.
- Prepare filling: In a small bowl, mix together brown sugar, flour, orange zest, ground cardamom, and a pinch of kosher salt for the filling.
- Add filling to dough: Sprinkle the filling mixture evenly over the buttered dough.
- Roll and seal: Starting from the longer side, roll the dough tightly into a log shape, pinching the seam to seal it well.
- Slice the log: Carefully cut the log lengthwise into two long halves, stopping about 1 inch from one end to keep them attached.
- Twist the halves: Twist the two halves together starting from the top, forming a braid that exposes the layers and filling.
- Shape the twist: Form the twisted dough into a circle, tucking the ends under and turning the cut layers upward for visual appeal.
- Proof the dough: Place the shaped dough ring into a greased skillet. Cover with a clean towel or plastic wrap and let rise in a warm spot for about 1 hour until puffed.
- Bake the bread: Preheat your oven to 350°F (175°C). Bake the bread uncovered for 25 minutes, then cover with foil and bake for an additional 10 minutes to prevent over-browning while ensuring cooked-through dough.
- Prepare glaze and finish: Whisk together the confectioner’s sugar and orange juice until smooth. Once the bread has cooled, drizzle the glaze evenly over the twist to add a sweet citrus finish.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Cold butter grated into the dough helps create flaky layers.
- Kneading well develops gluten for a light, airy texture.
- The filling combines citrus and warm spice to complement the buttery dough.
- Proof the dough in a warm, draft-free environment for best rise.
- Covering the bread during the last part of baking prevents excessive browning.
- Allow the bread to cool before glazing to avoid melting the glaze.
