these are a win xx

Omg, yum! This recipe came out great! I made a few small adjustments based on the reviews that I read and some (minimal) baking experience. Here’s what I adjusted:

– I used ‘fast rising instant dry yeast’ because that was all that I had in the cupboard
– I mixed extra orange zest in with the sugar and egg, and then I also added orange zest to the glaze (about 1/2tsp – 1tsp extra for each of these)
– instead of mixing the salt in with the yeast/egg/sugar, I waited until I’d dumped in the flour, then sprinkled the salt on top. I did this because I read somewhere that salt can interfere with the yeast (*shrug*) – not sure how much of a concern that is, but went with my gut
– when I took it out of the oven at 25 minutes, it looked like it needed a little more time, so I did 10 more minutes (35 total) before covering with tinfoil and putting it back in for the last 10.

Other than that, I followed the recipe exactly and it came out great! It’s super moist and flavorful and even my husband, who doesn’t like sweets, really really likes it. Great recipe! I will definitely be making this again.

If you notice something isn’t baking as fast in your oven, you can always add more time, so that it can bake until done. Sorry you felt disappointed by your Christmas breakfast, but also, you can always bake it longer.

I am giving this a 3 based on baking time told. Basically you cook this for only 35 minutes as told in the instructions. I did just that and let it cool. The exterior looked as if it were completely cooked, felt cooked. But when I cut into it for our Christmas breakfast, it was almost completely raw. I would suggest almost doubling the cooking time to be sure that that inside is not underbaked. What a disappointment, and waste of time and ingredients. Flavor and texture of the cooked edges however is phenomenal.

Lovely for a brunch layout. Am going to try to braid then cut in half for 2 loaf pans. As a bake one and share one idea when we need to share the love. Great gift.

My husband and I just finished eating our slices. Soooo good! However, mine doesn’t look like the photograph. Maybe my twisting skills are lacking and the dough wasn’t laying properly in the skillet? Maybe I should have let the second rise go longer? Maybe, contrary to what is mentioned in the recipe, the milk did kill my yeast? My yeast wasn’t anywhere near the expiration date and the temperature of the milk was between 100 and 110, which is what the yeast package states. Other than that, I grated orange zest on top of the glaze because it tasted like nothing with just the juice and sugar. That made all the difference. When I make it again I’m hopeful it will look like a giant cinnamon roll, just like the picture.

Good recipe. Family enjoyed it. I cut the butter in half for the dough and it was absolutely fine.

This was really delicious! I had to add quite a bit of extra flour to get the dough to come together and it was still pretty wet. I suspect the large amount of butter was a factor in the dough refusing to come together. I might back off a bit on the butter next time and maybe add it later. Next time I’ll add more orange zest, but the amount called for is just fine. I also used a 9″ springform pan which worked perfectly.