Go Back Email Link

ORANGE CINNAMON SWIRL BREAD

mayurisjikoni
Orange Cinnamon Swirl Bread is a sweetish, airy, soft, fragrant yeast bread with orange juice, orange zest, milk, butter, cinnamon and sugar. Enjoy it slathered with some orange marmalade or toast it , butter it. Makes an excellent bread to enjoy on Thanksgiving Day or Christmas for breakfast. Like me if you have a dough kneader machine, the process of making bread from scratch becomes an easy task. With oranges in season right now, use them and allow the sweet fragrance to waft through your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
FERMENTING 3 hours
Total Time 3 hours 55 minutes
Course Bread, Breakfast, Side Dish, Tea Time
Cuisine International
Servings 1 loaf

Ingredients
  

FOR THE ORANGE BREAD

  • 3 cups all purpose flour
  • 1 tsp salt
  • 2 tbsp white sugar
  • 2 tsp instant active dry yeast
  • 2 tbsp orange zest
  • ¾ cup fresh orange juice
  • ½ cup warm milk
  • 4 tbsp butter soft

FOR THE SWIRL

  • 1 tbsp cinnamon powder
  • ⅓ cup brown sugar
  • 1½ tbsp butter soft

FOR THE ORANGE GLAZE

  • 1 cup confectioners' sugar
  • 2-3 tbsp fresh orange juice
  • ¼ tsp orange zest
  • extra butter for greasing
  • extra flour for dusting
  • 1 tsp milk for brushing

Instructions
 

PREPARE THE ORANGE BREAD DOUGH

  • Add flour to the mixing bowl of the dough kneader.
  • Add salt, 2 tbsp of sugar, orange zest and yeast. Mix well.
  • Add orange juice and warm milk. Mix using a spatula.
  • Attach the bowl to the kneading machine.
  • Using a dough hook, knead the dough on the slow setting initially.
  • Then increase the speed. Knead the dough for 4-5 minutes.
  • Add 1 tbsp of butter. Keeping kneading the dough.
  • Add 1 more tbsp of butter and allow it get mixed into the dough.
  • Keep doing this till the 4th tbsp of butter is used up.
  • Remember the dough kneader is running when you add the butter in batches.
  • By now the dough should appear smooth and silky. Total knead time is around 7-10 minutes.

FERMENT THE DOUGH

  • Dust a worktop or board with flour and turn out the dough onto it.
  • Shape it into a tight round ball. Use the sides of your palms to tuck in the dough to a nice round ball.
  • Grease the mixing bowl with little butter.
  • Place the dough ball into the bowl.
  • Cover the bowl with cling film or a lid.
  • Allow the dough to ferment to double its size in a warm place.
  • This may take about 1-1½ hours depending on how warm the kitchen is.

SHAPING THE DOUGH WITH THE SWIRL

  • Dust the worktop lightly with some flour.
  • Remove the risen dough and gently knead it to deflate.
  • Roll the dough out into a rectangle approximately 15"X 7".
  • Spread the 1½ tbsp soft butter evenly over the rolled out dough.
  • Mix the cinnamon powder and brown sugar.
  • Spread out this mixture on the buttered dough evenly. Leave a margin of ¼ inch.
  • Roll the dough tightly into a log or Swiss roll.
  • Pinch the seam to the dough to seal.
  • Tuck the two end under the log to give it  nice rounded ends.
  • Grease a 9"X 5" loaf tin with some butter.
  • Place the shaped dough in the loaf tin.

FERMENT THE SHAPED DOUGH AGAIN

  • Cover with a damp tea towel or a dome.
  • Allow the shaped dough to double in size.
  • This will take about 1-1¼ hours.

BAKE THE ORANGE CINNAMON SWIRL BREAD

  • Preheat the oven to 180°C.
  • Brush the top of the risen dough with some milk.
  • Bake the bread in the preheated oven for 30-35 minutes or until the top of the bread is golden brown.
  • Remove the bread from the oven.
  • Remove it from the tin and allow it to cool down completely.

PREPARE THE ORANGE GLAZE

  • Add 1 cup confectioners's sugar in a small mixing bowl.
  • Initially add only 2 tbsp of  fresh orange juice.
  • Mix it well. Should be a thick glaze.
  • Add more orange juice, a tsp at a time if required.
  • Pout the glaze over the cold bread.
  • Slice and enjoy with some butter and marmalade.
  • Toast it lightly, butter it and enjoy.

Notes

  • If you have a smaller loaf tins, then divide the dough into 2. 
  • You can add more sugar to the dough if you like a sweeter bread.
  • You can add 1 egg to the dough. The amount of milk required will reduce.
  • If the top begins to brown too quickly then cover the loaf tin with a sheet of aluminium foil.
  • Can omit the glaze on top.
  • For best flavour use fresh orange juice and not from the carton or bottle.
  • Knead the dough for 10-15 minutes if doing by hand.
Keyword cinnamon swirled orange bread, orange and cinnamon bread, orange cinnamon swirl bread