Each year, in the very furthest reaches of our children’s Christmas stocking toe, is tucked a chocolate orange.
You know the one? Wrapped in gold foil, tucked in a decorative little box?
Eating them requires smacking the seemingly solid orb hard against the counter top causing it to break into chocolate wedges of orange deliciousness.
This beautiful little twist? Inspired by this family favorite stocking stuffer tradition, orange infused sweet roll dough is wrapped around velvety Nutella and draped in a buttery citrus glaze.
Whether you bake it the day before for a stunning addition to Christmas breakfast, wrap and give as a visually impressive gift, or stand in the kitchen and consume fresh from the oven with chocolate and glaze dripping off your fingers, this twist is sure to become a favorite tradition in your household as well!
Nutella Orange Twist
For the dough:
3/4 cup milk, gently warmed (105-110F)
1 package active dry yeast (2 1/4 teaspoons)
1 tablespoon granulated sugar
2 tablespoons orange juice
1 tablespoon orange zest
4 1/2 cups all purpose flour, plus more as needed
1 1/2 teaspoons kosher salt
4 tablespoons unsalted butter, room temperature, cubed
1 cup Nutella (for filling)
For the glaze:
2 Tblsp butter
1/4 cup orange juice
1 Tblsp orange zest
1 tsp vanilla extract
2 cups powdered sugar, plus more as needed
Add warmed milk to the bowl of an electric stand mixer. Sprinkle yeast over milk and let stand until foamy, about 5 minutes.
Add the granulated sugar, eggs, orange juice, zest, and salt. Mix with beater blade until combined.
Add two cups flour, mixing on low speed until combined. Switch to dough hook, add remaining flour, and knead on low speed, adding more flour as necessary, until ingredients come together.
Add cubed butter and continue to knead on low speed until dough is smooth and springy, about 7-10 minutes.
Lightly oil a large bowl. Form dough into a ball, roll in bowl until coated with oil, and cover with plastic wrap or a thin kitchen towel. Set aside to rise until doubled in volume, about 1 1/2- 2 hours.
Punch dough down and turn out onto lightly floured cutting board. Cut dough in half and set extra half aside.
With fingers, press dough into rectangular shape. Using rolling pin, roll out into large rectangle, 12 by 15 inches, and approximately 1/4 inch thick.
With a butter knife or thin spatula, spread Nutella to within 1/2 inch of edge of rectangle.
Starting on the closest long side of rectangle, roll dough tightly away into a log shape.
Place dough log on parchment paper on a large baking or cookie sheet. Using a sharp knife or kitchen scissors, cut log lengthwise directly down the middle, leaving one end intact.
Taking each side, twist over top of each other, making sure to turn the cut ends towards the top. Pinch ends together and tuck under to seal.
*This recipe can also be served in roll form by cutting dough log into 1 in slices, placing slices in greased baking pan or dish, and following remaining rising and baking instructions.
Repeat with other dough half.
Set loaves aside to rise until double, approximately 45-60 minutes, or refrigerate overnight, then let stand at room temperature for 30-60 minutes before baking.
Preheat oven to 400.
Bake 20-25 minutes or until twists are golden brown.
For the glaze, while twists are baking, melt butter in a medium saucepan on cooktop over medium heat. Add orange juice, orange zest, vanilla extract, and salt and whisk together.
Gradually add powdered sugar, whisking well between additions, until glaze is smooth and the consistency of thin pancake batter.
Remove twists from oven, place on cooling rack set over cookie sheet, and brush thickly with glaze, working glaze into all nooks and crannies.
Slice and serve warm or allow to cool completely before wrapping in aluminum foil.
*If prepared the day before, this twist is best served after being warmed in a 325 degree oven for 20-25 minutes.
Each loaf serves 4-6