Makes one 9x13 pan or quarter sheet pan.
Ingredients:
1/4 cup warm water
2 1/4 teaspoons yeast
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup whole milk
1 1/2 tablespoons butter
1 egg
2-3 cups flour
Spread:
4 tablespoons brown sugar
4 tablespoons butter
Zest of one orange
Glaze:
Juice of one orange
Powdered sugar to make a thick, pourable consistency (about 10 tablespoons)
Method:
Add milk and butter to a microwave safe bowl. Microwave for one minute and 30 seconds, long enough to melt the butter. Set aside to cool. Add the yeast, sugar, salt, and warm water to the bowl of a mixer. Add the eggs, flour, and the milk and butter mixture. Start with 2 cups of flour and combine completely using a dough hook. If the dough seems sticky, add 1/4 cup more flour. Continue until the dough is just tacky. Knead on medium low speed for eight minutes. Cover and let the dough double in size, this should take about an hour to an hour and a half.
Dump the dough onto a floured workspace. Roll out the dough using a rolling pin to the size of a 9 x 13 baking dish.
Spread the dough with the butter and then sprinkle with brown sugar that has been combined with the orange zest. Slice into eight equal sections starting from the long side. Holding onto the end of each strip roll away from each other until you make a twist. Hold for just a couple of seconds and then place on a parchment lined baking sheet or 9 x 13 baking pan. Continue until all eight strips have been twisted.
Cover and let rise until they are nice and puffy, about one hour. Heat the oven to 350 and bake for 20 to 25 minutes.
While the twists are cooking make the glaze. Juice one orange into a bowl and add powdered sugar 1 tablespoon at a time until the consistency is thick but portable. When the twists come out of the oven drizzle over all of the glaze. Cool slightly and enjoy!