Orange Cardamom Breakfast Bread Twist Recipe
This Orange Cardamom Breakfast Bread Twist is a delightful and aromatic pastry perfect for a cozy morning. It features a soft yeast-based dough infused with warm cardamom and fresh orange zest, twisted into an elegant bread ring filled with a rich brown sugar and butter filling. Finished with a tangy orange glaze, this bread offers a perfect balance of sweet and citrus flavors, making it an impressive yet approachable treat for breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast Bread
- Method: Baking
- Cuisine: American
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 (for the dough)
Filling
- 4 tablespoons unsalted 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 juice from one orange)
Instructions
- Bloom the yeast: Add ¾ cup warmed milk to a measuring cup and sprinkle 2 ¼ teaspoons active dry yeast over it. Let it sit for about 5 minutes until the yeast blooms and becomes bubbly.
- Mix dough ingredients: In a large bowl, combine the bloomed yeast mixture, 1 large room temperature egg, ¼ cup granulated sugar, and 1 teaspoon kosher salt. Set aside.
- Add butter and flour: Grate 1 cup cold unsalted butter onto a plate, then add it to the bowl with the wet ingredients, followed by 3 cups all-purpose flour.
- Form the dough: Using your hands or a stand mixer fitted with a dough hook, mix the ingredients until just incorporated and a dough ball forms.
- First rise: Cover the bowl and let the dough rise for 1 hour at room temperature, until it doubles in size.
- Roll out dough: Flour a clean countertop and roll the dough into a half-inch thick rectangle.
- Prepare filling: Spread 4 tablespoons softened butter evenly over the dough, reaching all edges. In a small bowl, mix ½ cup packed brown sugar, 2 tablespoons flour, 1 teaspoon orange zest, 1 teaspoon cardamom, and a pinch of kosher salt, then sprinkle evenly over the buttered dough.
- Roll and twist: Starting from the longer side, roll the dough into a log and pinch to seal. Place seam side down, then cut lengthwise halfway down. Twist the two halves around each other 2 to 3 times, keeping the cut sides exposed.
- Form the ring: Coil the twisted dough into a circle and place in a buttered 8 or 9-inch skillet. Cover and let rise for another hour.
- Bake the bread: Preheat the oven to 350°F (175°C). Uncover the dough and bake for 25 minutes until golden brown. Cover with foil and bake for an additional 10 minutes. Remove and let cool slightly.
- Prepare glaze: Whisk together 2 cups confectioner’s sugar and ¼ cup orange juice until smooth and runny.
- Glaze the bread: After the bread cools for about 10 minutes, pour the orange glaze evenly over it, allowing it to soak into all the layers.
- Serve: Serve warm or at room temperature for a luscious breakfast treat.
Notes
- Use fresh orange juice for the best citrus flavor in the glaze.
- If your kitchen is cool, allow extra time for dough rising.
- Be sure not to over-knead the dough to keep the bread tender.
- Butter temperature affects the layering; cold butter helps create a flaky texture.
- This bread is best enjoyed the same day or within two days; store in an airtight container.
Keywords: Orange bread, Cardamom bread, Breakfast twist, Yeast bread, Orange glaze pastry, Sweet breakfast bread
