Orange Twist Coffee Cake Recipe
I saw a recipe for a twisted dough coffee cake and knew immediately I wanted to try one. However I didn’t like the recipe, I wasn’t sure it would work so I went to my trusted sweet dough recipe and started to work. After letting your dough rise you are going to give it a good punch to deflate it. Then you are going to roll your piece of dough into a 8 x 10 rectangle, give or take a little. It doesn’t have to be exact. Then using a pizza cutter cut the dough into 1 inch strips. Spread the butter on it and then sprinkle the sugar on it. Next dip the dough in the orange juice mixture. Twist the strip of dough and wrap in a circle.
Continue to twist, dip the strips and continue wrapping them around. It kind of looks like a flower at this point. I then sprinkled a little more of the orange juice over the top and a little additional sugar. Cover and let raise until doubled.
This coffee cake has a fresh orange flavor and mine had a little orange flavored glaze that formed on the bottom as it baked. Then I topped it with an orange flavored glaze. Feel free to make the frosting a little thicker or apply it as this cools for a thicker frosting. I like a glaze on something like this but it would be good either way. This recipe is a keeper.
Sweet yeast bread lightly flavored with oranges and orange zest make this delicious Orange Twist Coffee Cake.
- 2 cups flour
- 3/4 cup warm milk
- water (optional)
- 1 egg
- 2 tablespoon melted butter
- 2 tablespoon sugar
- 1.5 teaspoon instant yeast
- 1/2 teaspoon salt
- For the Orange juice
- Juice of 2 oranges
- zest of 1 orange
- 2 tablespoons butter - at room temperature
- 4 tablespoons sugar - divided use
- leftover orange juice
- about 1 - 1 1/2 cups confectioners sugar
- Mix together in your mixer bowl fitted with the dough hook, your flour, salt, yeast and sugar. Mix it up a little to combine the ingredients.
- Add the melted butter, beaten egg and milk. Mix until the dough is thoroughly mixed. If the dough seems a little dry, add a little water (up to 1/8 cup). I needed a couple tablespoons. Beat the dough with the dough hook about 4 minutes until the dough gets smooth and satiny looking. Add the dough to a greased bowl and cover. Let raise until doubled. (about 1 1/2 hours)
- Zest one the oranges and then juice both of them. If you get some pulp in the orange juice that is good too. Set aside.
- Grease a pie plate or a 9 inch cake pan really well.
- Roll the dough out into a 8 x 10 rectangle. Use a pizza cutter and cut into 1 inch strips. Spread with the 2 tablespoons of butter. Sprinkle 2 tablespoons of the sugar over the dough. Dip the dough in the orange juice mixture. Twist the dough and form a circle with it and place in the center of your pan. Continue twisting and dipping the strips as you wrap them around the circle of dough. Continue until you use all of the strips. Sprinkle a couple more tablespoons of juice over the top of the dough and then sprinkle the last 2 tablespoons of sugar over the top. Cover and let raise until doubled. (Do not throw out the extra orange juice mixture.)
- Preheat the oven to 350 degrees. Bake for about 30 minutes, top will be starting to brown and when you press down at the center it feels done.
- Add the confectioner's sugar to the orange juice you had left. Mix together to make a glaze. You may need to add a few tablespoons of milk, it will depend on how much orange juice you had to make a frosting. Frost the top of the coffee cake about 5 minutes after you take it from the oven. (If you baked this in a cake pan, you may want to flip it out of the pan onto a wire rack before frosting)