Print

Winter Orange Cardamom Sweet Bread for Cozy Mornings

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 82 reviews

This Winter Orange Cardamom Sweet Bread is a delightful homemade treat perfect for cozy mornings. The soft, rich dough combined with a fragrant cardamom and orange zest filling creates a warm and inviting flavor, while the sweet orange glaze adds a perfect finishing touch. Its tender crumb and aromatic spices make it a fantastic twist on classic sweet bread.

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

Filling

  • 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

Glaze

  • 2 cups confectioner’s sugar
  • ¼ cup orange juice (or the juice from one orange)

Instructions

  1. Bloom the yeast: Warm the milk in the microwave for about 45 seconds until approximately 110°F. Add the active dry yeast to the warm milk and let it bloom for about 5 minutes until it becomes frothy.
  2. Prepare the dough base: In a large bowl, combine the blooming milk and yeast mixture with the room temperature egg, granulated sugar, and salt. Set aside.
  3. Add the butter and flour: Grate the cold unsalted butter using a grater onto a cutting board or plate. Add the grated butter and the all-purpose flour to the bowl with the wet ingredients.
  4. Mix and knead the dough: Using hands, mix the ingredients until just incorporated. You may continue kneading by hand or transfer to a stand mixer fitted with a dough hook and knead until the dough forms a smooth ball.
  5. First rise: Cover the dough bowl with a clean towel or plastic wrap and set aside at room temperature for 1 hour to allow the dough to rise and double in size.
  6. Roll out the dough: After the first rise, place the dough on a floured countertop or solid surface. Using a rolling pin, roll the dough into a ½ inch thickness rectangle.
  7. Prepare the filling: Spread the room temperature butter evenly across the rolled-out dough, ensuring to reach all edges. In a small bowl, combine brown sugar, flour, orange zest, cardamom, and a pinch of salt. Sprinkle this mixture evenly over the buttered dough.
  8. Form the dough log: Starting from the longer side of the rectangle, roll the dough tightly into a log. Pinch the seam to seal it, then flip the log over so the seam side is down.
  9. Create the twist: Using a sharp knife, cut the log lengthwise in half but stop about 1 inch from one end. Starting near the uncut end, gently lift one cut half over the other, twisting 2-3 more times to create a braided effect.
  10. Shape the dough ring: Hold one end of the twisted dough and begin wrapping it around to form a circular ring, making sure the exposed cut layers are facing upwards for a beautiful pattern.
  11. Second rise: Place the shaped dough ring into a buttered 8-inch or 9-inch skillet. Cover and let it rise at room temperature for another 1 hour until puffed and nearly doubled.
  12. Bake the bread: Preheat the oven to 350°F (175°C). Bake the risen bread in the skillet for 35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
  13. Prepare the glaze: While the bread bakes, whisk together the confectioner’s sugar and orange juice until smooth and pourable.
  14. Glaze and serve: After the bread has cooled slightly, drizzle the orange glaze evenly over the top. Allow the glaze to set before slicing and serving. Enjoy warm or at room temperature.

Notes

  • Make sure the milk is not too hot when adding yeast; around 110°F is ideal to activate yeast without killing it.
  • Cold butter grated into the dough helps create a tender, flaky texture.
  • You can substitute cardamom with cinnamon if preferred.
  • If you don’t have a skillet, you can use an 8- or 9-inch round baking pan, greased thoroughly.
  • For a stronger orange flavor, add an extra teaspoon of orange zest to the glaze.
  • Store leftovers tightly wrapped at room temperature and consume within 2-3 days for best texture.

Find it online: https://yumfoodusa.com/winter-orange-cardamom-sweet-bread-for-cozy-mornings/