Glazed Orange Twists
Dough
1 ¼ cup whole milk + 2 Tablespoons
2 ¼ teaspoons dry active yeast (1 packet)
4 cups all-purpose flour, plus more if needed
1/3 cup white granulated sugar + 1 teaspoon
1 ½ teaspoon flaked salt
2 Tablespoons salted butter, melted
1 large egg, slightly beaten
Instructions:
Warm milk in microwave or saucepan to lukewarm (about 105 degrees). Add 1 teaspoon granulated sugar and stir in. Sprinkle yeast on top. Stir good and let set for about 5 minutes, until frothy.
I stand mixing bowl, add 3 cups of flour, sugar and salt. Whisk together. Attach dough hook. Add the yeast/milk mixture, melted butter and beaten egg. Mix until combined. Add remaining flour, ¼ cup at a time, mixing until dough comes together into a moist, but not sticky, smooth dough. Remove dough to a greased bowl; cover with plastic wrap and allow to rise until doubled in size (will take about an hour).
Filling:
½ cup granulated sugar
Rind of ½ small navel orange; make sure to only peel orange part (white pith is bitter); cut into ½ inch pieces.
1 large egg
2 teaspoons water
Instructions:
Combine orange rind and sugar in a food processor. Process until rind is finely minced. Put in small bowl; in another small bowl, add egg with 2 teaspoons water, mix and set aside.
After dough has risen:
Remove to a floured surface; using a lightly floured rolling pin, roll into a 12 by 11 inch rectangle. On the 12 inch side, score into thirds but don’t cut all way through dough. Brush top side of middle strip with egg/water mixture. Sprinkle ½ of the sugar/orange mixture evenly over the egg wash. Fold left third of dough on top of center third of dough. Brush top with egg wash; sprinkle remaining sugar/orange on top of egg wash. Fold last third of dough on top and pinch edge of dough to seal. Using a rolling pin, gently roll the dough lengthwise, just to press the sugar mixture into the dough. Save the remaining egg wash mixture to brush on rolls before baking.
Transfer the 4’ by 14” piece of dough onto a parchment lined baking sheet and place in the freezer until firm, but not hard, about 10 – 15 minutes.
Remove dough from baking sheet, setting baking sheet with parchment paper aside to use later. Place the dough on a work surface suitable for cutting. Cut dough into half. Then cut each half into thirds. Cut each half into thirds; then cut each third in half. You will have a total of 12 pieces.
Take one piece of dough and using both hands twist twice by turning your hands in opposite direction, while stretching slightly. Repeat with remaining twists. Place twist back on parchment lined baking sheet; cover loosely with sprayed plastic wrap (so it won’t stick) and let rise until doubled in size.
BAKE:
Pre-heat oven to 375 degrees. When twists have risen, remove plastic wrap and gently brush dough part of buns with left over egg wash mixture. Place into oven and bake until golden brown, about 22 – 28 minutes.
GLAZE:
1 cup powdered sugar
2 Tablespoons freshly squeezed orange juice, plus more if needed
Instructions:
While twists are baking, combine powdered sugar and orange juice in small bowl. Whisk until smooth.
Remove buns from oven, place on cooling rack; let cool about 5 minutes; brush with glaze.
Can be frozen