Orange Marmalade Twist Bread
 
Makes 1 (10-inch) loaf
Ingredients
  • 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
  • ⅓ cup unsalted butter, melted
  • ¼ cup hot water (120° to 130°)
  • 2 large eggs, room temperature
  • FILLING:
  • ⅔ cup firmly packed light brown sugar
  • ⅔ cup orange marmalade
Instructions
  1. 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.
  2. For filling: In a small bowl, combine brown sugar and marmalade.
  3. 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, and press edge 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°. Bake until lightly browned, 30 to 35 minutes. Brush with additional orange marmalade.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/orange-marmalade-twist-bread/