Marmalade adds gorgeous shine and bright flavor to this beautiful twisted loaf.
Orange Marmalade Twist Bread
Makes 1 (10-inch) loaf
Ingredients
- DOUGH:
- 3¼ cups all-purpose flour
- ¼ cup sugar
- 1 (0.25-ounce) package instant yeast
- 1 teaspoon kosher salt
- ½ cup sour cream, room temperature
- ⅓ cup unsalted butter, melted
- ¼ cup hot water (120° to 130°)
- 2 large eggs, room temperature
- FILLING:
- ⅔ cup firmly packed light brown sugar
- ⅔ cup orange marmalade
Instructions
- For dough: In the bowl of a stand mixer fitted with the paddle attachment, place flour, sugar, yeast, and salt. Add sour cream, melted butter, ¼ cup hot water, and eggs; beat at low speed until a soft dough forms. Switch to the dough hook attachment; beat for 8 minutes. Cover bowl with a clean cloth, and let rest for 10 minutes.
- For filling: In a small bowl, combine brown sugar and marmalade.
- Line a 10-inch round cake pan with parchment paper.
- On a heavily floured surface, roll dough into an 18x10-inch rectangle. Spread with filling, leaving a 1-inch border on long sides of dough. Starting with one long side, tightly roll up dough, jelly-roll style, and press edge to seal. Using a serrated knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, and form into a circle. Place in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Preheat oven to 350°. Bake until lightly browned, 30 to 35 minutes. Brush with additional orange marmalade.
Find more recipes for your winter baking in our newest issue of Taste of the South.
My brain is whirling with my own takes on this twist bread! Thanks!
Does the hot water affect the yeast?
Not in a negative way since it’s combined with other ingredients that cool the temperature! This bread still rises beautifully.
This bread is absolutely delectable!!!! Delectable!! A new favorite. So easy!!