Orange Cinnamon Swirl Loaf

Ingredients

For the Dough

3 3/4 cups All-purpose flour, divided

2 tbsp Granulated sugar

1 tbsp Kosher salt

1 pkg Active dry yeast

1/2 cup Whole milk

1/2 cup Water

1/3 cup Unsalted butter

1 lg Egg, room temperature

Method For Making The Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 1/2 cups flour, sugar, salt, and yeast.

2. In a medium saucepan, heat milk, 1/2 cup water and butter over medium heat until an instant-read thermometer registers between 120 and 130 degrees F. Add warm milk to flour mixture and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.

3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and side of bowl. Add remaining 1/4 cup flour 1 tablespoon at a time, if dough is too sticky. Turn dough out on a lightly floured parchment paper covered surface and shape into a smooth round.

4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 40. I place the covered dough bowl in my oven with the oven light turned on for a fool-proof warm draft-free spot. This avoids the fluctuating temperatures in the kitchen. Works like a charm!

Ingredients

For the Filling

1 cup Brown sugar

2 tbsp Cinnamon

2 cup Unsalted butter, room temperature

4 tsp Orange zest

Whisk all together to form a thick paste.

Method For Making the Loaf

1. Once the dough has doubled in size, roll out the dough on lightly floured parchment paper to about a 20" x 15" size. 

2. Spread the filling mixture evenly over the whole surface getting as close to the edges as you can without going over.

3. Roll starting on the long side to form a log and pinch the seam closed. cut down the center with a very sharp knife. Do not cut through top so that you have two lengths joined together.

4. Start at the top of the split log and twist the two pieces together being careful to keep the cut side of the log always facing up. Pinch the end together and turn under.

5. Curl the twist into a spiral, then place into a parchment lined 8 or 9 inch baking pan.  I used a springform pan. Allow the dough to rise for 90 minutes.

6. Preheat over to 350 degrees F with rack in the bottom 1/3 of the oven. Bake for 40 - 45 minutes. The top will be golden golden brown and the exposed filling swirls will be a bit darker. Cool to room temperature before slicing.

Ingredients For Orange Scented Sugar Glaze

2 cups Powdered sugar

2 tbsp Unsalted butter

1/2 tsp Vanilla

1/4 cup Milk

1 tsp Orange zest

Method

1. Whisk tother until smooth. Pipe onto the loaf in your desired pattern.