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For the dough:
- 4 to 4 1/2 cups all-purpose flour, divided
- 1/2 cup sugar, divided
- 2 teaspoons salt
- 2 teaspoons grated orange peel (zest of 1-2 oranges)
- 2 packets dry active yeast
- 1 cup whole milk
- 1/3 cup butter
- 1 egg
For the filling:
- 1 cup powdered sugar
- 1/3 cup butter, softened
- 1 cup almonds, ground
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- For the glaze:
- 3 tablespoons powdered sugar
- 1/4 cup orange juice
Preparation
- In a large bowl combine 2 cups of flour, 1/3 cup sugar, salt, orange peel, and yeast. Set aside.
- In a saucepan combine milk and butter and cook over low heat until warm (not hot). Add to flour mixture along with egg and use an electric mixer to mix for 2-3 minutes. Stir in remaining flour by hand until stiff dough forms.
- Cover and set dough in a warm place to rise for 35-50 minutes. When risen dough should be double in size. While dough is rising combine filling ingredients and set aside.
- Roll dough to a 22”x12” rectangle. Spread filling over half the dough going lengthwise. Fold dough over so that filling is covered. Cut into 20-22 strips crosswise to end with with many short strips of dough. Twist each dough strip 4 or 5 times and then form into swirl shape.
- Place on lined cookie sheets and allow to rise again (covered) for 30-45 minutes. Preheat oven to 375˚F. Remove covering from rolls and bake for 9-12 minutes. While rolls are baking combine glaze ingredients. Brush with glaze and then return to oven to brown for 3-5 more minutes.
