Orange Date Coffee Cake Twist
Indulge in the irresistible charm of this Orange Date Coffee Cake Twist—an elegant braided pastry that combines zesty citrus, naturally sweet dates, and warm cinnamon for a flavor-packed treat. Crafted with a soft, pillowy dough kissed with orange zest and a swirl of decadent date-cinnamon filling, this coffee cake is as striking in appearance as it is delicious. Topped with a luscious orange glaze, it delivers a perfect balance of sweetness and tanginess in every bite. Perfect for brunch gatherings, afternoon coffee, or festive occasions, this eye-catching twist is a delightful centerpiece that's sure to impress. Easy to make yet beautifully complex in flavor, this recipe invites you to elevate your baking game with its blend of unique ingredients and a fun braiding technique.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 0.75 cup Milk
- 0.25 cup Unsalted butter, softened
- 2 teaspoons Orange zest
- 2 Large eggs
- 1 cup Chopped dates
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 1 cup Powdered sugar
- 3 tablespoons Fresh orange juice
- 1 teaspoon Vegetable oil or non-stick spray
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, salt, and instant yeast.
Warm milk to about 110°F (warm to the touch but not hot) and add it to the dry ingredients.
Beat in the softened butter and orange zest. Then, add the eggs one at a time, mixing until incorporated.
Gradually add the remaining flour, a little at a time, until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
While the dough is rising, prepare the filling by mixing the chopped dates, cinnamon, and brown sugar in a small bowl.
Once the dough has risen, roll it out on a floured surface into a large rectangle, about 16x12 inches.
Spread the date and cinnamon mixture evenly over the dough, leaving a 1-inch border on all sides.
Starting from the long side, roll the dough into a tight log. Pinch the seam to seal.
Cut the log lengthwise down the center, making two long pieces. Turn the pieces cut-side up and twist them together into a braid.
Transfer the braided dough to a parchment-lined baking sheet and shape it into a ring (optional). Let it rise for another 30 minutes.
Preheat the oven to 375°F (190°C). Brush the dough with a little milk or melted butter for a golden finish.
Bake the twist for 20-25 minutes, or until golden brown and cooked through. Let it cool slightly.
In a small bowl, whisk together powdered sugar and fresh orange juice to make the glaze.
Drizzle the orange glaze over the cooled coffee cake, and serve warm or at room temperature.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 38.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
