1. Make the Dough:

1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
2. 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.
3. 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.
4. 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:

5. In a small bowl, mix the softened butter, sugar, cardamom, cinnamon, and orange zest until smooth.

3. Roll and Shape the Dough:

6. Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle.
7. Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
8. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.

4. Braid the Twist:

9. 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.
10. Form the twist into a circle or leave it in a long braid. Transfer to a parchment-lined baking sheet.

5. Second Rise:

11. Cover the twist loosely with a clean towel and let rise for 30–40 minutes, or until puffed.

6. Bake:

12. 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:

13. 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.