Why You’ll Love This Recipe

I adore this recipe because it turns simple ingredients into a stunning loaf that tastes like something from a bakery. The orange zest and cardamom make the flavor bright and aromatic, while the rich buttery dough creates irresistible layers. I enjoy shaping the twist—it’s surprisingly simple, and the result looks impressive. When the orange glaze seeps into every swirl, it adds the perfect touch of sweetness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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, use ½ teaspoon)
3 cups (375 g) all-purpose flour
1 cup (226 g) 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 confectioners’ sugar
¼ cup orange juice (or the juice from one orange)

Directions

Dough

I start by warming the milk until it’s just about 110°F, then I stir in the yeast and let it bloom for about 5 minutes until foamy. In a large bowl, I combine the milk and yeast mixture with the egg, sugar, and salt.

Next, I grate the cold butter using a box grater—this helps it incorporate evenly without melting. I add the butter and flour to the bowl and use my hands to gently mix until just combined. Once the dough starts coming together, I knead it either by hand or in a stand mixer with a dough hook until smooth and cohesive.

When the dough forms a ball, I cover the bowl and let it rest for 1 hour at room temperature. After it has risen slightly, I place it on a floured surface and roll it out into a rectangle about ½ inch thick.

Filling

I spread the softened butter evenly across the dough, all the way to the edges. In a small bowl, I mix the brown sugar, flour, orange zest, cardamom, and salt, then sprinkle this mixture evenly over the buttered dough.

Starting from one long side, I roll the dough tightly into a log and pinch the seam to seal it. With a sharp knife, I cut the log in half lengthwise, stopping about 1 inch from the top so the two halves stay connected. I gently twist the two halves together 2–3 times, keeping the cut sides facing upward to show the beautiful layers.

Then I coil the twisted dough into a circular shape, tucking the ends under to form a ring. I place the twist into a greased 8- or 9-inch skillet, cover it, and let it rise for another hour.

Baking

After the second rise, I preheat the oven to 350°F. I bake the bread for 25 minutes, then cover it loosely with foil and bake another 10 minutes until it’s golden brown and baked through. I let it cool in the pan for about 10 minutes before adding the glaze.

Glaze

In a medium bowl, I whisk together the confectioners’ sugar and orange juice until smooth and slightly runny. While the bread is still warm, I drizzle the glaze generously over the top, letting it soak into all the twists and crevices.

I love serving this bread warm, but it’s just as delicious at room temperature.

Servings and Timing

This recipe serves about 8 people. It takes around 20 minutes to prepare, 35 minutes to bake, and about 2 hours total resting time.

Variations

When I want a bit of crunch, I sprinkle chopped pistachios or pecans over the filling before rolling the dough. For a richer flavor, I swap half the orange zest for lemon zest or add a splash of orange extract to the glaze. If I’m in a holiday mood, I add a pinch of nutmeg or drizzle a cream cheese glaze instead of the orange one.

Storage/Reheating

I store the bread twist at room temperature, wrapped tightly in plastic wrap or kept in an airtight container, for up to 2 days. To keep it longer, I refrigerate it for up to 5 days or freeze it for up to 2 months. To serve again, I reheat slices in the microwave for 10–15 seconds or warm the whole loaf in a 300°F oven for about 10 minutes.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast and skip the blooming step—just mix it directly with the dry ingredients.

What’s the best way to tell if my dough has risen enough?

It should look puffed and spring back slowly when lightly pressed with a fingertip.

Can I make the dough the night before?

Absolutely. I prepare the dough, cover it tightly, and refrigerate overnight. The next day, I bring it to room temperature before shaping.

Can I use another spice instead of cardamom?

Yes, cinnamon or nutmeg also pair beautifully with the orange zest.

What kind of pan works best?

I prefer a cast-iron skillet, but a round cake pan or pie dish works just as well.

How do I prevent the twist from unraveling?

Pinch the ends tightly and tuck them underneath before the second rise.

Can I skip the glaze?

Yes, but the orange glaze adds a lovely brightness and moisture that complements the spice.

Can I make this with whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.

How can I make it extra fluffy?

I make sure my yeast is fresh and my milk isn’t too hot; overheating can kill the yeast and prevent proper rising.

Can I add dried fruit?

Yes, I sometimes add chopped dried cranberries or golden raisins to the filling for extra flavor and texture.

Conclusion

I love making this Orange Cardamom Breakfast Bread Twist for a cozy weekend brunch or special breakfast. The soft, buttery dough layered with aromatic spices and citrus zest is pure comfort, and the glossy orange glaze makes it irresistibly sweet and fragrant. It’s the kind of bread that looks beautiful on the table and tastes even better — a true showstopper that always impresses.