TASTE OF THE SOUTH 34
Orange Marmalade
Twist Bread
MAKES 1 (10-INCH) LOAF
Marmalade adds gorgeous
shine and bright fl avor to
this beautiful twisted loaf.
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
1⁄3 cup unsalted butter, melted
¼ cup hot water (120° to 130°)
2 large eggs, room
temperature
FILLING
2⁄3 cup firmly packed light
brown sugar
2⁄3 cup orange marmalade,
plus more for brushing- 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 bowl, combine
brown sugar and marmalade. - Line a 10-inch round cake pan
with parchment paper.
4. 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; pinch seam 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.
5. Preheat oven to 350°.
6. Bake until lightly browned,
30 to 35 minutes. Brush with
additional orange marmalade;
serve warm.