Ingredients

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

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

2 cups confectioner’s sugar

¼ cup orange juice (or the juice from one orange)

Instructions

Step 1: Add ¾ cup warmed milk to a measuring cup and heat in the microwave for about 45 seconds. Stir in the yeast and allow it to bloom for about 5 minutes until bubbly.

Step 2: In a large bowl, combine the bubbling milk and yeast mixture, egg, granulated sugar, and salt. Set aside.

Step 3: Using a grater, grate the cold butter onto a cutting board or plate. Add the grated butter and all-purpose flour to the bowl with the wet ingredients.

Step 4: Using your hands, gently combine the ingredients until just incorporated. Continue kneading by hand or use a stand mixer with a dough hook until the dough comes together to form a ball.

Step 5: Cover the bowl and let the dough rest in a warm place for one hour.

Step 6: After rising, place the dough on a floured surface and roll it out into a ½-inch thick rectangle using a rolling pin.

Step 7: Spread the room temperature butter evenly over the rolled-out dough, covering it fully to the edges.

Step 8: In a small bowl, mix together brown sugar, all-purpose flour, orange zest, cardamom, and a pinch of salt. Sprinkle this mixture evenly over the buttered dough.

Step 9: Starting from the longer side, roll the dough into a log and pinch the seam to seal. Turn the log seam-side down.

Step 10: Using a sharp knife, cut the log lengthwise in half, stopping about 1 inch from the end.

Step 11: Gently lift one cut half over the other to form a twist. Repeat twisting 2-3 times to create layers.

Step 12: Hold one end and twist the dough to form a circle, exposing the cut layers facing upwards.

Step 13: Place the dough ring into a buttered 8-inch or 9-inch skillet. Cover and let it rise for one hour.

Step 14: Preheat the oven to 350°F. Uncover the dough and bake the bread twist in the skillet for 25 minutes.

Step 15: Remove the skillet from the oven, cover the bread with foil, then bake for another 10 minutes. Remove and let cool while preparing the glaze.

Step 16: In a medium bowl, whisk together confectioner’s sugar and orange juice until smooth and runny.

Step 17: After the bread has cooled for about 10 minutes, pour the glaze over the twist, letting it soak into the layers.

Step 18: Serve warm or at room temperature and enjoy your flavorful breakfast twist.

Tips & Variations

Use freshly grated orange zest for the brightest flavor and aroma.

For a more intense cardamom note, lightly toast the cardamom seeds before grinding.

Swap orange juice with lemon juice in the glaze for a different citrus twist.

Try adding chopped nuts like pistachios or almonds in the filling for added crunch.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Skip the blooming step and mix it directly with the flour and other dry ingredients, then proceed with the recipe.

What if I don’t have cardamom?

If cardamom is unavailable, you can substitute with a mix of cinnamon and nutmeg for a warm, spicy flavor, though it will alter the original taste slightly.