Instructions
1. Make the Dough:
In a large mixing bowl, whisk together 2 cups of the flour, ⅓ cup of the granulated sugar, salt, orange zest, and yeast. Set aside.
In a small saucepan over low heat, warm the milk and ⅓ cup butter until the butter is just melted and the mixture is warm to the touch (110-115°F). Do not overheat.
Pour the warm milk mixture into the dry ingredients. Add the egg. Using an electric mixer with a paddle attachment, beat on medium speed for 2-3 minutes until smooth.
Switch to a dough hook (or mix by hand with a wooden spoon). Gradually add the remaining flour, about ½ cup at a time, until a soft but slightly sticky dough forms. You may not need all the flour.
2. First Rise:
Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
Place the dough in a greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 35-50 minutes, or until doubled in size.
3. Prepare the Filling:
While the dough rises, make the filling. In a medium bowl, combine the 1 cup powdered sugar, ⅓ cup softened butter, ground almonds, cinnamon, and nutmeg. Mix until it forms a cohesive paste. Set aside.
4. Shape the Rolls:
Once doubled, punch the dough down. On a lightly floured surface, roll the dough out into a large rectangle, approximately 22×12 inches.
Spread the almond filling evenly over one long half of the rectangle, leaving a small border.
Carefully fold the unfilled half of the dough over the filling, creating a long, filled “strap.”
Using a sharp knife or bench scraper, cut the strap crosswise into 20-22 even strips.
Take one strip and gently twist it 4-5 times. Then, coil the twisted strip into a swirl shape and tuck the end underneath. Place on a parchment-lined baking sheet. Repeat with all strips, spacing them about 2 inches apart.
5. Second Rise:
Cover the shaped rolls with a towel and let them rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).
6. Bake:
Bake the uncovered rolls for 9-12 minutes, until the bottoms are lightly golden and the tops are set.
7. Glaze and Finish:
While the rolls bake, whisk together the 1 cup powdered sugar and orange juice for the glaze until smooth.
After the initial bake, remove the rolls from the oven. Brush each one generously with the orange glaze.
Return the glazed rolls to the oven for 3-5 more minutes, or until they are golden brown and the glaze is set.
Let cool on the baking sheet for a few minutes before serving. Enjoy warm!
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