Ingredients

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

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

2 cups confectioner’s sugar

¼ cup orange juice (or the juice from one orange)

Instructions

Step 1: Add ¾ cup warmed milk to a measuring cup and heat in the microwave for about 45 seconds. Stir in the yeast and allow it to bloom for about 5 minutes.

Step 2: In a large bowl, combine the bubbling milk and yeast mixture with the egg, granulated sugar, and salt. Set aside.

Step 3: Using a grater, grate the cold butter onto a cutting board or plate. Add the grated butter to the bowl, then add the flour.

Step 4: Use your hands to combine the ingredients until just incorporated. You can knead by hand or transfer the mixture to a stand mixer with a dough hook attachment.

Step 5: When the dough forms a ball, cover the bowl and set it aside for one hour to rise.

Step 6: After one hour, place the dough on a floured surface and roll it out into a ½-inch thick rectangle.

Step 7: Spread the room-temperature butter evenly over the dough, reaching all edges.

Step 8: In a small bowl, mix the brown sugar, flour, orange zest, cardamom, and pinch of salt. Sprinkle this mixture evenly over the butter.

Step 9: Starting with the long side, roll the dough into a log and pinch to seal the seam. Flip the log seam side down.

Step 10: Using a sharp knife, cut the log in half lengthwise, stopping about 1 inch from the end.

Step 11: Starting near the uncut end, gently lift one cut half over the other to create a twist. Continue twisting 2-3 more times.

Step 12: Hold one end and carefully twist the dough into a circle, keeping the cut layers facing upwards.

Step 13: Place the dough ring in a buttered 8 or 9-inch skillet. Cover and let rise for another hour.

Step 14: Preheat the oven to 350°F. Uncover the dough and bake for 25 minutes. Cover with foil and bake for an additional 10 minutes until golden brown. Remove and allow to cool slightly.

Step 15: While the bread cools, whisk together the confectioner’s sugar and orange juice until smooth and runny.

Step 16: After the bread has rested about 10 minutes, drizzle the glaze over it, letting it soak into every nook and cranny.

Step 17: Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a teaspoon of finely chopped orange peel to the filling mixture.

Use cardamom pods freshly ground for a more aromatic spice.

If you prefer a less sweet bread, reduce the brown sugar in the filling by half.

Substitute milk with almond or oat milk for a dairy-free option, but keep it warm to activate the yeast properly.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly overnight in the refrigerator. Bring it to room temperature before shaping and continuing with the recipe.

Can I use instant yeast instead of active dry yeast?

Yes, if using instant yeast, reduce the amount slightly (about 2 teaspoons) and you can skip the blooming step by mixing it directly with the dry ingredients.