My flat smells like toast, and I wouldn’t have it any other way. I go to bed at night dreaming of popping this swirly twirly dream in the toaster. I savor the hell out of every bite. It’s basically the toast version of these Orange Rolls, so I’m kinda obsessed. And I’m pretty excited about the fact that I have an entire spare loaf in my freezer! Toast forever!
Also, do me a favor and don’t bother being deterred by the subtleness of the swirl in this bread once it’s baked. It’s full of major flavor! It’s dessert toast at it’s finest. I’d marry it! Commitment, folks.
* I used the first attempt at this bread (it had a cave in it) to make the baked french toast for the Valentine’s brunch! It was heaven.
Orange, Cardamom, & Vanilla Bean Swirl Bread (makes 2 loave)
Recipe adapted from Betty‘s cinnamon swirl bread
- 2 packages regular active dry yeast (4 1/2 t)
- 2 cups warm water (105-115 F)
- 1/2 cup sugar
- 2 t salt
- 2 eggs
- 1/4 cup vegetable oil
- zest from one orange
- 3 cups bread flour (or just use only all-purpose)
- 3-3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 vanilla bean, scraped
- zest from 1 orange
- scant 1 T cardamom
- canola oil, for brushing
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, vegetable oil, orange zest and bread flour. Beat with an electric mixer for one minute at a low speed, scraping the bowl as necessary. Beat for another minute at a medium speed, scraping the bowl frequently. Stir in enough of the remaining 3-3/12 cups of all-purpose flour to make the dough easy to handle. If you’re making it in your stand mixer, switch to the dough hook and knead dough for 5-8 minutes or until smooth and springy, and is no longer sticking to the side of the bowl. Alternately, you can knead by hand on a clean surface.
- Place dough in a large greased bowl, turning once to coat. (At this point the dough can be refrigerated for 3 – 4 days.) Cover and let rise in a warm place for about an hour or until dough has doubled in size.
- Meanwhile make sugar-y filling. Rub orange zest and vanilla bean into sugar until it resembles wet sand. Mix in cardamom. Set aside. Spray the bottoms and sides of two bread pans (9 x 5 inch), line the bottom with parchment paper and spray with cooking spray. Deflate dough and divide into two equal halves. Pat each half into a 9×15 inch rectangle. Brush each dough rectangle with oil and then divide the sugar-y filling between them, rubbing it into the surface. Roll up the short side and pinch the dough seam at the end. Place in prepared bread pans seam-side down.
- Allow dough to rise in bread pans in a warm place for an hour or until double in size/peaking over the top of the bread pans. About half way through pre-heat your oven to 375 degrees F.
- Bake for 30-35 minutes or until loaves are deep golden brown and sound hollow when flicked. Remove from pans and cool on a wire rack. If they stick a little bit, use a paring knife to loosen the bread from the edges.
- Brush loaves with butter and cool before wrapping up. Serve toasted with butter and additional orange zest if you want.
Yay! Click HERE for a printable pdf of the recipe above.
Let’s eat all the toast! Every single day!