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
Units
Scale
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.