The Orange Cardamom Breakfast Twist is a stunning pastry with layers of soft, buttery dough infused with the zesty brightness of orange and the warm spice of cardamom. Perfect for breakfast or brunch, this braided bread not only looks impressive but also tastes absolutely delightful.
Why You’ll Love This Recipe
- Combines the bright, citrusy flavor of orange with the cozy warmth of cardamom.
- Visually stunning with its braided shape, perfect for special occasions or gatherings.
- Soft and fluffy texture, thanks to the yeast dough.
- Versatile: enjoy it plain, with a glaze, or toasted with butter.
- Makes your kitchen smell heavenly while baking!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Warm milk
- Unsalted butter (softened)
- Egg
For the Filling
- Granulated sugar
- Orange zest
- Ground cardamom
- Unsalted butter (softened)
For the Glaze (Optional)
- Powdered sugar
- Orange juice
- Milk or cream
Directions
Prepare the Dough
- Activate the yeast: In a small bowl, combine warm milk, a tablespoon of sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour, remaining sugar, salt, egg, butter, and the yeast mixture. Knead until a smooth, elastic dough forms.
- Let it rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.
Prepare the Filling
- Mix the filling: In a small bowl, combine granulated sugar, orange zest, and cardamom. Stir in softened butter to create a spreadable mixture.
Shape the Twist
- Roll out the dough: Roll the dough into a large rectangle on a floured surface, about 1/4-inch thick.
- Spread the filling: Evenly spread the orange-cardamom mixture over the dough.
- Roll and cut: Roll the dough tightly into a log. Slice the log lengthwise down the center to expose the layers.
- Twist the dough: Braid the two halves together, keeping the filling layers facing up. Shape the braid into a circle or leave it as a straight twist.
- Final rise: Place the twist on a parchment-lined baking sheet, cover lightly, and let it rise for 30–45 minutes until puffy.
Bake
- Bake the twist: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and cooked through.
Add the Glaze (Optional)
- Make the glaze: Whisk together powdered sugar, orange juice, and milk or cream until smooth.
- Glaze the twist: Drizzle the glaze over the cooled twist for a sweet, citrusy finish.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 30 minutes
- Rising Time: 2.5 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
Variations
- Nutty Twist: Add chopped walnuts or almonds to the filling for extra crunch.
- Cinnamon Cardamom Twist: Combine ground cinnamon with cardamom in the filling for a spiced variation.
- Chocolate Orange Twist: Sprinkle mini chocolate chips over the filling for a decadent option.
- Savory Twist: Omit the sugar and orange, and use a savory filling like pesto or cheese.
- Iced Twist: Frost the twist with a thicker icing instead of a drizzle for a bakery-style finish.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Warm slices in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds.
- Freezing: Wrap the baked twist tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw and reheat before serving.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, dissolve it in warm milk with sugar and let it proof for 10 minutes before using.
2. How do I keep the twist from unraveling?
Pinch the ends of the braid tightly together and tuck them under before baking.
3. Can I use a stand mixer for the dough?
Absolutely! Use the dough hook attachment and knead on medium speed for about 5–7 minutes.
4. What’s the best way to get the dough to rise?
Place the bowl in a warm, draft-free area or in an oven with the light turned on.
5. Can I make the dough the night before?
Yes, refrigerate the dough after the first rise. Let it come to room temperature before rolling and shaping.
6. Can I substitute orange zest with orange extract?
Yes, use 1/2 teaspoon of orange extract in the filling for a similar flavor.
7. How do I prevent the filling from leaking out?
Spread the filling evenly and avoid overfilling. Chill the dough slightly before slicing if it’s too soft.
8. Can I add dried fruit to the filling?
Yes, raisins, dried cranberries, or chopped dried apricots work beautifully.
9. What if my twist looks underdone in the middle?
Cover the twist loosely with foil and bake for an additional 5–10 minutes.
10. Can I use pre-made dough?
Yes, crescent roll or puff pastry dough can be used for a quicker version, but the texture will differ.
Conclusion
The Orange Cardamom Breakfast Twist is an elegant and flavorful pastry that’s as fun to make as it is to eat. With its soft layers, bright citrus flavor, and warm spices, this twist is a perfect centerpiece for any breakfast or brunch spread. Bake one today and elevate your morning with this stunning and delicious treat!
Print
Orange Cardamom Breakfast Twist
- Prep Time: 30 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Total Time: 2.5 hours
- Yield: 8–10 slices 1x
- Category: Breakfast, Dessert
- Cuisine: European-Inspired
Description
This Orange Cardamom Breakfast Twist is a stunning braided pastry filled with fragrant cardamom, sweet orange zest, and a hint of cinnamon. With its golden, flaky crust and drizzle of orange glaze, it’s perfect for breakfast, brunch, or a special treat.
Ingredients
For the Dough:
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup (180 ml) warm milk (110°F/45°C)
- 1/4 cup (60 g) unsalted butter, softened
- 1 large egg
For the Filling:
- 1/4 cup (60 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1 tablespoon orange zest
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
Instructions
1. Make the Dough:
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, and egg. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes, or in a stand mixer with a dough hook for 5–7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Prepare the Filling:
- In a small bowl, mix the softened butter, sugar, cardamom, cinnamon, and orange zest until smooth.
3. Roll and Shape the Dough:
- Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle.
- Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
4. Braid the Twist:
- Using a sharp knife, slice the log lengthwise down the middle to expose the layers. Twist the two halves together, keeping the cut sides facing up.
- Form the twist into a circle or leave it in a long braid. Transfer to a parchment-lined baking sheet.
5. Second Rise:
- Cover the twist loosely with a clean towel and let rise for 30–40 minutes, or until puffed.
6. Bake:
- Preheat your oven to 375°F (190°C). Bake the twist for 25–30 minutes, or until golden brown. Let cool slightly on a wire rack.
7. Glaze the Twist:
- In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle the glaze over the warm twist before serving.
Notes
- For a nuttier twist, sprinkle chopped almonds or pistachios over the filling before rolling.
- This pastry is best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a warm, fresh taste.
- Add a touch of orange blossom water to the glaze for extra flavor.