Pastrami Sandwich with Swiss Cheese and Dill Pickles Recipe
This Orange Cardamom Breakfast Bread Twist combines aromatic cardamom and fresh orange zest in a buttery, sweet dough twisted into a stunning breakfast centerpiece topped with a zesty orange glaze.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dough
- 3/4 cup milk, (warmed to about 110°F (about 40 seconds in the microwave))
- 2 1/4 teaspoons active dry yeast
- 1 large egg, (room temperature)
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon kosher salt, (if using table salt add 1/2 teaspoon)
- 3 cups (375 g) all-purpose flour
- 1 cup (226g/2 sticks) unsalted butter, (cold)
Filling
- 4 tablespoons butter, (room temperature)
- 1/2 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
- 1/4 cup orange juice ((or the juice from one orange))
Instructions
- Dough Add ¾ cup milk to a measuring cup. Heat in microwave for about 45 seconds. Add the yeast and allow it to bloom for about 5 minutes.
- Mix Ingredients In a large bowl, add the bubbling milk & yeast mixture, egg, sugar, and salt. Set aside.
- Add Butter and Flour Using a grater, grate the cold butter onto a cutting board or plate. Add the butter to the bowl, then add the flour.
- Combine Using your hands, combine the ingredients until just incorporated. You can either continue kneading by hand or now add the ingredients to the bowl of your stand mixer fitted with the dough hook attachment.
- First Rise When the dough comes together to form a ball, cover the bowl and set aside for one hour.
- Roll Out After an hour, remove the dough and place on a clean, solid surface (such as a countertop) that has been sprinkled with flour.
- Shape Dough With a rolling pin, roll out the dough into a 1/2 thickness. It should be roughly in a rectangle.
- Filling Spread the butter evenly over the dough, going all the way to the edges.
- Mix Filling In a small bowl, combine the brown sugar, flour, zest, cardamom, and salt.
- Sprinkle Filling Sprinkle the brown sugar mixture over the butter.
- Roll Dough 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.
- Cut Dough Using a sharp knife, cut in half lengthwise, stopping about 1 inch from the end.
- Twist Starting near the top that is not cut, gently lift one of the cut halves over top of the other cut halve. (a twist) Continue to twist 2-3 more times.
- Form Circle Hold one end and then start twisting the dough around it, creating a circle of dough. Try to get the cut, exposed layers of the dough, facing upwards.
- Second Rise Place the dough ring in an 8-inch or 9-inch prepared skillet (I used butter) and let rise for one hour, covered.
- Baking After the dough has rested for one hour, heat 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. Remove from oven and allow to cool while preparing the glaze.
- Glaze In a medium bowl, whisk together the confectioner’s sugar and orange juice. 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.
- Serve Can be served immediately (warm) or at room temperature.
Notes
- The dough should bloom for about 5 minutes after adding yeast to the warm milk.
- Rolling out the dough to about ½ inch thickness results in the best texture.
- Be gentle when twisting the dough to maintain the layered look.
- Letting the dough rest for an hour after shaping improves rise and texture.
- Cover the dough with foil for the last 10 minutes to prevent over-browning while baking.
- Pour the glaze after about 10 minutes cooling so it soaks well.