These glazed orange twists have a ribbon of orange zest and sugar running through them, giving them a lovely orange flavour, very much like marmalade. The sweet orange glaze is the perfect complement.
If you are an orange marmalade lover, these glazed orange twists are for you! The orange rind and sugar filling has a lovely tart orange flavour, that pairs perfectly with the sweet orange glaze.
These are baked twists, so no deep frying necessary.
Adjusting the amount of orange rind you use to taste. You could also replace the orange rind with orange zest (probably 1 1/2 – 2 Tbsp. of zest).
If using a navel orange cut the rind from the navel orange, rather than simply peeling the orange and using half of it. Starting from the top of the orange, simply cut down the sides of the orange from top to bottom. Don’t slice too thick a slice. Leave a layer of pith on the orange. As the pith is the bitter part, you don’t want to take all of it.
Twisting these buns wasn’t difficult. Getting them to stay twisted was a little more difficult :) It helps to press the ends of the twisted dough onto the parchment paper, but parchment paper, by nature, doesn’t really want to hold on to the dough. I ended up adjusting the worst of the untwisting offenders before baking, but for the most part, just embraced their imperfection.
For the prettiest glaze, only glaze the buns once. I had extra glaze left and went over them a second time (hate to waste :). It makes for more glaze, but it does muck it up a bit when you back over it with a second layer.
These buns turned out to be quite large! You could easily adjust the recipe to make smaller ones. Or just break them in half, to make two smaller servings :)
Get the Recipe: Glazed Orange Twists
- 1 1/4 cup milk, heated to lukewarm (about 105F)
- 2 1/4 teaspoons active dry or instant yeast
- 4 cups all-purpose flour, plus more as needed
- 1/3 cup white granulated sugar
- 1 1/2 teaspoons kosher salt, (reduce to 1 tsp. if using finer sea salt)
- 2 Tablespoons butter, melted
- 1 large egg, lightly beaten
- 1/2 cup white granulated sugar
- Rind of 1/2 of a small navel orange, orange part only, cut into 1/2-inch pieces
- 1 large egg
- 2 teaspoons water
- 1 cup icing (confectioners) sugar
- 2 Tablespoons freshly squeezed orange juice, plus more, as needed to thin
- For the dough: Warm milk in small saucepan or in microwave to lukewarm (about 105° F.). Add a pinch of white sugar and stir in. Sprinkle yeast over-top. Stir and allow to stand for 5 minutes, until frothy.
- In a large bowl or the bowl of your stand mixer, fitted with a kneading hook, add 3 cups of the flour, the sugar and salt. Mix briefly to combine. Add the yeast/milk mixture, melted butter and lightly beaten egg. Mix until well combined. Start adding flour 1/4 cup at a time, then a Tablespoon at a time, until dough comes together into a moist, smooth but not sticky dough. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled.
- Meanwhile, prepare filling by combining orange rind and sugar in a food processor. Process until rind is finely minced. Transfer to a bowl and set aside. In a small bowl, combine egg with 2 tsp. water and set aside.
- When dough has risen, remove to a floured surface and with a rolling pin, roll into a 12-inch x 11-inch rectangle. On the 12-inch side, lightly mark three 4-inch strips (don't cut all the way through, just mark lightly with edge of knife to make guidelines.). Brush the centre 4-inch strip with beaten egg/water mixture. Sprinkle 1/2 of the sugar/orange mixture evenly over that same strip. Fold the left 4-inch strip over the centre strip. Brush top-side of that strip with beaten egg/water mixture and sprinkle remaining orange/sugar mixture evenly over top. Fold right strip of dough over-top and gently pinch together the left edge and the dough to seal. Using a rolling pin, gently roll the dough lengthwise, just to embed the sugar. Do not throw out additional egg/water mixture. Save it to brush rolls before baking!
- You should now have a 4-inch x 14-inch piece of dough with two sugar/orange layers inside. Transfer dough to 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 horizontally on a work surface suitable for cutting. Cut about 1-inch from each end of the dough, to make the dough piece 4-inches wide x 12-inches long. Using the edge of a knife, mark every one inch along the 12-inch length of the dough. Go back and cut dough along the marked lines, making 12 pieces. Take one piece of dough and holding one end in each hand, twist twice by rotating your hands in opposite directions, while stretching slightly. Place each twist onto parchment-lined baking sheet, allowing about 1-inch in between.** When all twists have been made, cover pan loosely with plastic wrap and allow to rise until doubled in size.
- Preheat oven to 375° F. When bun have risen, remove plastic wrap and gently brush dough part of buns with left-over egg/water mixture. Place into pre-heated oven and bake until golden brown, about 22-28 minutes.
- While buns are baking, mix glaze by combining icing sugar and orange juice. Add a bit more orange juice, as needed to create a thin icing.
- As soon as buns are removed from the oven, remove buns to a cooling rack placed over parchment paper. Brush rolls generously with prepared orange glaze. Allow to cool on rack.
- These buns freeze well! Defrost covered loosely with plastic wrap, at room temperature.
More Orange Treats to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I went back to see my comment and realized it was BEFORE I’d made these. OMG–these are the best! I took them to a brunch and they were inhaled–we all wished we had more. They are delicious, beautiful and I highly recommend everyone make them! :)
So glad to hear, Ellen :) These are one of my favourites, as I’m a huge marmalade fan, so I love the bittersweet-ness of the buns (and of course, the bun part!)
These look absolutely amazing! You’ve made me so hungry!
Thanks so much, Caroline :)
Girl, these look amazing!! I mean seriously, even better than bakery!! Can’t wait to try out your recipe :)
Thanks so much, Ami :)
Gosh, your photos are just beautiful! Each and every one makes me want to try the recipe right now! These orange buns sound as if they will become a favorite of mine.
Hi Ellen and thanks very much :). I am still enjoying these from the freezer. If you like marmalade you will love these.
OMG! These twists look soooo good! And you captured them so fantastically in your pictures! I mean I literally want to reach out and grab one. And that crispiness… dang!
Thanks so much, Rakhee :) I really loved these buns! I’m also hoping they’ll all be gone soon so they will stop calling me from the freezer ;)
Oh my word… these look AH-Mazing! Might be a perfect project for a snow day – which we’re having now in DC :)
Thanks MB and yes, perfect for snow day baking! :)
Jennifer, thanks for another wonderful recipe.
I am wondering if I could replace your filling with a little Saville orange marmalade.
Hi Donna! Yes, you definitely could. You probably wouldn’t want too much. Just a thin-ish layer, I think, to keep a nice balance between the bitter and sweet.
Thanks Jennifer. My thinking too, just a smidge of marmalade. I’ll let you know the results.
Still loving your Chelsea/sticky buns. The best ever!
Thanks Donna and can’t wait to hear how it turns out!
Hi Jennifer ! I always like all your recipes. This is really overwhelming ! Do you have recipes of donuts which I could use?
Thanks Marina. I have a couple of donut recipes – http://www.seasonsandsuppers.ca/polish-paczki-donuts-recipe/ and http://www.seasonsandsuppers.ca/apple-fritters-yeast-donuts/
Making this weekend – it doesn’t say how long it takes for dough to rise
Mentally preparing- wondering what time to start if want to eat breakfast at 9am
(Adult kids and grand kids will be over) ?
Hi Alice, I didn’t put the rising time, since it can vary so wildly between kitchens (mine is cold this time of year! :) Anyway, as a guideline, in my cool, Winter kitchen, these took about 90 minutes to double. The second rise was only about 30 minutes. Hope that helps. Enjoy!
Seriously – I’m with Chris on this one. I think my mouth fell open hoping one would pop in it! These are absolutely beautiful. You are an inspirational baker Jennifer. Truly amazing.
Lol Tricia :) And thanks so much. I have to stop looking at this post myself, because there are still several of these in the freezer that are loudly calling my name every time I see the photos!
Oh my gosh, my mouth just fell open when I saw these Jennifer. They are incredible!! Drool…..
Thanks so much, Chris :)
Oh my goodness these twists look AMAZING! How were you able to get them so crispy and golden! I like the bittersweet taste too!!
Thanks Linda. I did brush the dough with an egg wash just before baking, which really helps them bake up nice and golden!
Be still my heart, these twists look beyond lovely! :)
Thanks so much, Laura :)
Ohhh girl, you’ve got me swooning again! I am dying for a bite of one of these beauties! Definitely need to save this recipe for a good weekend project. It’s just what I’ve been looking for :)
This is a perfect weekend baking project, Katrina. Enjoy! :)
I’m a total marmalade lover Jennifer and these look incredibly glorious! Your photos are fabulous! I want to grab one off the screen! So sad I can’t!
Thanks Mary Ann. Last night when I was getting this post ready for today and I was looking at the photos all over again, I had to go to my freezer to get one of these buns! I was happy I could ;)
Holy Moly, Jennifer, these twists look INCREDIBLE! I am loving the bitter and sweet combination here! I am most definitely drooling over these buns! Totally wishing I had a bakers dozen of these for breakfast! I have GOT to make these over the weekend! PINNED! Cheers!
Thanks Cheyanne! I am a fan of the bitter/sweet, too :)