Orange Cardomom Breakfast Bread Twist
This delicious breakfast twist bread is the ultimate AM crowd pleaser. Whether you’re making it for your family or a few friends, everyone will be grateful you did!
Time Breakdown:
Prep time: 20 minutes
Bake time: 35 minutes
Resting time: 2 hours
Ingredients:
Dough
3/4 cup milk, warmed to 110 degrees Fahrenheit
2 1/4 teaspoons active dry yeast
1 large egg, room temperature
1/4 cup granulated sugar
1 teaspoon kosher salt (if using table salt, add 1/2 teaspoon)
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold
Filling
4 tablespoons butter, room temperature
1/2 cup (100 g) packed brown sugar
2 tablespoons all-purpose flour
Zest from one orange
1/2 teaspoon cardamom
Pinch of kosher salt
Glaze
2 cups confectioners sugar
1/4 cup orange juice (or the juice from 1 orange)
Instructions:
Dough:
Add ¾ cup milk to a measuring cup. Heat stove top until 110 degrees Fahrenheit. Add the yeast and allow it to bloom for about 5 minutes. If the yeast doesn’t bloom you know your active yeast isn’t active.
In the same saucepan, add the room temperature egg, 1/4 cup sugar, and salt.
Cut or grate the 2 sticks of cold butter. Add the butter to the pan, then add the 3 cups of flour.
Using your hands, combine the ingredients until just incorporated. You can either continue kneading by handor transfer the ingredients to the bowl of your stand mixer fitted with the dough hook attachment.
When the dough comes together to form a ball, cover the bowl and set aside for one hour.
After an hour, remove the dough and place on a clean, solid surface (such as a countertop) that has been sprinkled with flour.
With a rolling pin, roll out the dough into a 1/2 thickness. It should be in a rough rectangle shape.
Filling:
Spread the 4 tablespoons of room temperature butter evenly over the dough, going all the way to the edges.
In a small bowl, combine the 1/2 cup of brown sugar, 2 TBSP flour, zest of one orange, 1-2 tsp of cardamom, and pinch of salt.
Sprinkle the mixture over the butter.
Starting with the longer side, roll the dough into a log and then pinch to seal the seam. Roll the log over so that the seam side is down.
Using a sharp knife, cut in half lengthwise, stopping about 1 inch from the end.• Starting near the top that is not cut, gently lift one of the cut halves over top of the other cut halve to start the twist. Continue to twist 2-3 more times.
Hold one end and then start twisting the dough around it, creating a circle of dough. Try to get the cut and exposed layers of the dough to face upwards. Makes for a pretty presentation.
Place the dough ring in an 8-inch or 9-inch skillet prepared with butter and let rise for one hour, covered.
Baking:
Preheat the oven to 350°F. Uncover the dough and place the skillet in the oven for 25 minutes. Remove and cover with foil (the dough should be golden brown) and bake for an additional 10 minutes. While it finishes baking prepare the glaze.
Glaze:
In a medium bowl, whisk together the confectioner's sugar and orange juice, you can squeeze the orange you just zested. It should be runny. After the bread twist has rested for about 10 minutes outside of the oven, pour glaze over and allow to soak into every nook and cranny.
Or you can do as I did and not wait the 10 minutes and pour the glaze onto it as soon as you pull it from the oven to dig in as quickly as possible.
Can be served immediately or at room temperature.
Enjoy!
Want more recipes and Arizona Real Estate market updates sent directly to your inbox? Sign up below, and I’ll sign you up for my mailing list!