Orange Cranberry Twists Recipe

A beautiful citrus-scented pastry, perfect for fall or winter breakfasts and brunches.

Ingredients

PASTRY TWISTS:

• 4 to 4 1/2 cups all-purpose flour, divided
• 2 (0.25-ounce) packages active dry yeast
• 1/2 cup milk
• 1/3 cup granulated sugar
• 1/3 cup salted butter
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon finely grated orange zest
• 1/2 cup orange juice
• 3/4 cup dried cranberries, chopped

FILLING:

• 2/3 cup granulated sugar
• 1/4 cup butter, at room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon finely grated orange zest

ORANGE ICING:

• 1 1/2 cups powdered sugar, sifted
• 1 teaspoon finely grated orange zest
• 2 to 3 tablespoons orange juice (adjust for drizzling consistency)

Instructions

PREPARE THE PASTRIES:

1. In a large bowl, combine 2 cups of the flour with the yeast; set aside.
2. In a medium saucepan, heat the milk, granulated sugar, butter, and salt until warm (about 120°F to 130°F) and the butter is nearly melted. Add this warm mixture to the flour and yeast.
3. Add the eggs, orange zest, and orange juice. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.
4. Stir in the chopped dried cranberries and as much of the remaining 2 to 2 1/2 cups of flour as you can with a wooden spoon.
5. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to form a moderately soft dough that is smooth and elastic, about 3 to 5 minutes total. Shape the dough into a ball.
6. Place the dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled in size, about 1 hour.
7. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half, cover, and let rest for 10 minutes. Line two baking sheets with foil and grease the foil; set aside.

PREPARE THE FILLING:

8. In a small bowl, stir together 2/3 cup granulated sugar, 1/4 cup softened butter, 1 tablespoon flour, and 1 teaspoon orange zest until evenly combined.
9. Roll each dough half into a 14 x 10-inch rectangle. Spread half of the filling lengthwise over half of each rectangle. Fold each rectangle in half lengthwise to cover the filling.
10. Cut each filled rectangle into fourteen 1-inch-wide strips. Hold each strip at both ends and twist the ends gently in opposite directions. Place each twist on the prepared baking sheets and press the ends down to secure.
11. Cover the twists and let rise in a warm place until nearly doubled, about 30 minutes.

PREPARE THE ORANGE ICING AND BAKE:

12. In a small bowl, whisk together 1 1/2 cups sifted powdered sugar and 1 teaspoon orange zest. Add 2 to 3 tablespoons orange juice, a little at a time, until the glaze reaches a drizzling consistency.
13. Preheat the oven to 375°F (190°C). Bake the twists for 15 to 18 minutes, or until light golden brown.
14. Immediately remove the twists from the baking sheets and transfer them to wire racks set over waxed paper. Drizzle the warm twists with the orange icing.

Notes

• Freshly squeezed orange juice will give the best, brightest citrus flavor in both the dough and the icing.
• Make-ahead option: Prepare the twists through the rising step before baking. Cover them with lightly oiled waxed paper and plastic wrap, leaving space for rising. Chill for at least 2 hours or up to 24 hours. When ready to bake, uncover, let stand at room temperature for 35 minutes, smooth any surface bubbles with a greased toothpick, and continue with baking directions.
• To freeze baked twists: Do not glaze before freezing. Cool completely, then freeze in an airtight container for up to 1 month. Reheat in a 325°F oven for 12 to 15 minutes or until warmed through, then drizzle with orange icing.

Nutrition