Orange Skillet Coffee Bread {the fool-proof recipe}

This is, in my opinion, an even easier version of an orange coffee bread that my mom would make for Sunday Brunches. It was one of those recipes that you find in an old Southern Living cookbook and it was made with biscuits. My two problems with that recipe is that whenever I would make it, I would always have to guess if it was done or not. I could never tell! I would end up over baking it or under baking my bread ….. literally would be raw dough 🙄. Another problem was the icing that went on top……it was kinda like an after thought. With a few small changes, this is an absolute favorite of mine. You’ll be making it for all you breakfast gatherings and last minute brunches.

Here’s My Notes

1)Baking this in one layer helps insure that there is no guessing when trying to decide if it’s done or not. I baked mine in a 8-inch cast iron skillet, but you can easily double this recipe and bake it in a 10-inch skillet.

2)I have included a glaze recipe, but I always have leftover cream cheese frosting around. So I pretty much just add a little orange juice & vanilla to it, and have my glaze for this bread. If you want to make your life easier buy the cream cheese frosting from the store that’s in the can. Put it in the microwave for about 20-30 seconds …instant glaze.

Orange Skillet Coffee Bread {the fool-proof recipe}

Yields:approximately 6 servings 



•2 (12 ounces) packages Grands! crescent rolls

•1 stick butter, melted

•3/4 cup sugar

•Zest of one orange

•1 (8 ounces) package cream cheese


•3 ounces cream cheese, softened

•1 cup powdered sugar

3 Tablespoons butter, melted

•1/2 teaspoon vanilla

•2-3 Tablespoons orange juice

chopped pecans or walnuts, optional 


Preheat oven to 350 degrees F. Line a 8-inch cast iron skillet with parchment paper.

In a small bowl combine sugar and orange zest. Remove the crescent roll dough from it’s packaging and unroll it. Separate  into triangles. Taking a pinch of cream cheese (no more than a teaspoon) and place at the fattest part of the crescent roll; roll the dough up and pinch the ends together to seal.(Don’t  worry about making these into crescents rolls. You are simply enclosing the cream cheese into the dough) Place the filled crescent in the melted butter, then roll it in the orange sugar. Place close together in the prepared skillet and continue this with all the crescent rolls.

Bake in preheated oven for 30 minutes or until golden brown.

Prepare the glaze: In a medium bowl beat together the glaze ingredients using a handheld mixer until smooth. Pour glaze over the warm bread. Top with toasted nuts if desired and Enjoy ! ♥


Strawberry Cream Cheese Pastry Ring 

This is one of those pastries that is actually realistic to make. You buy a couple cans of crescent rolls, a can of strawberry pie filling, and whip together a cream cheese filling… that’s it! You’ll have it in the oven in less than 10 minutes.

I love crescent roll pastries they’re simply delicious and you can beat how simple they are to put together. If you need something sweet for a summer afternoon tea or a quick weekend breakfast, whip this up and I promise you’ll be glad.

Here’s My Notes:

1)Honestly this recipe is so easy I don’t really have any notes, but I would say… I like eating this when it’s completely cooled. Give it a good 30 minutes to cool before serving.

Strawberry Cream Cheese Pastry Ring

Yields: approx. 8 servings


2 (8 ounce) tube crescent rolls

1 (21 ounce) can strawberry pie filling

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1/2 cup powdered sugar

1 Tablespoon heavy cream

1 Tablespoon butter

1/4 teaspoon almond extract

1/4 cup sliced almonds, (you could toast them if you like)


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Unroll the crescent dough and separate into triangles. Arrange the triangles on the prepared cookie sheet with the points of the triangles pointing towards the outside and the wide ends overlapping at the center. Press the overlapping dough to seal.

In a medium size mixing bowl beat the cream cheese and sugar together using a handheld mixer. Add in vanilla.

Spoon the strawberry pie filling over the crescents rolls, keeping it on the widest part. top it with the cream cheese filling. To bring the ring together fold the pointed ends over the filling, tucking it under. The filling with be visible.

Bake the pastry in the preheated oven for 25-30 minutes or until golden brown; mine took 30 minutes. Allow to cool for about 20 minutes before glazing.

While pastry cools prepare your glaze by simple mixing the powdered sugar, cream, almond extract, and butter together in a small bowl with fork. Drizzle over the cooled pastry ring and sprinkle with almonds. Enjoy!


Best French Toast. Ever.

Usually there are French toast people and then there are pancake people. If you happen to be strictly among the pancake lovers I have the recipe to change your mind.

When it comes to making good French toast there are two very important factors. The first is good bread, cinnamon-raisin in my book is the best. As the bread cooks, the filling gets all melty and gooey, it makes all the difference in the world. The second is the custard, I was told once that just plain French toast could be delicious without syrup. Shocking I know, but if you have a good egg mixture to soak your bread in, you won’t even need syrup. French toast is way simpler to whip up than pancakes. So this weekend you can enjoy a delicious, yet simple breakfast right from home.

Here’s my Notes:

1)Forget the egg whites, just egg yolks in this recipe. If you don’t have heavy cream you can use half & half instead.

2)Slice the bread in thick slices. If you cut them too thin it will just fall apart.

3)I’ve only made my French toast with homemade cinnamon-raisin bread, but store-bought is definitely fine. But if you decide to make some homemade bread it keeps great in the freezer. Just pull it out whenever you get the craving.

Best French Toast. Ever.

Yields: about 4 servings


4 egg yolks

1/4 cup brown sugar

1/2 cup heavy cream

pinch of salt

1/4 teaspoon vanilla

1/2 teaspoon cinnamon

4 thick slices of cinnamon raisin bread

syrup & powdered sugar, for toppings


Preheat oven to 350 degrees F. and place a cooling rack on a baking sheet and place in the oven.

In a shallow dish (like a pie dish) whisk together all the ingredients except for the bread 😝.

Over medium heat melt one Tablespoon of butter in a skillet. Place a slice of bread in the egg mixture and allow it to soak on each side for about 1 minute. I cook mine for about 6 minutes each side. Once the french toast is cooked, place it in the oven to keep warm. Continue with the remaining slices of bread. Serve the french toast with powdered sugar or syrup. Enjoy!


Braided Nutella Bread 

What is better than warm homemade bread filled with Nutella?

Whenever I get an idea for a bread recipe I always start with my trusty challah bread recipe. It has a nice tender texture, but it’s also able to hold up to whatever I fill it with.
This time around I kept the filling super simple and classic.


Here’s My Notes:

1)When making bread I always find it helpful to read the recipe throughly before beginning.

2)This bread is best eaten the day it’s baked, any leftovers should be stored well covered. This bread makes an amazing breakfast! I have a recipe coming soon for any leftover bread you may have. So be looking for part 2.

3)I love the ripples of Nutella throughout the bread. BUT don’t go over board with the filling. I don’t have measurements for the Nutella, just spread enough to cover the rolled out dough and that’s it. If you overfill the loaf it will ooze everywhere and cause a mess.

4)I find that the laundry room is a good place to rise dough. I place the bowl on the dryer and close the laundry room door.


Braided Nutella Bread

Yields: 1 large loaf


•2 teaspoons dry yeast

•1 cup warm water (around 108-112 degrees F.)

•4 – 4 1/2 cups all-purpose flour

•1/4 cup sugar

•2 teaspoons salt

•2 eggs

•1 egg yolk

•1/4 cup oil



Prepare the yeast: In a two-cup measuring cup sprinkle the yeast over the warm water and add a pinch of sugar to help activate the yeast. Stir to dissolve the yeast and allow to stand for about 10 minutes or until you see a thin frothy layer over the top of the water.

In the bowl of a stand mixer, whisk together the 4 cups flour, sugar, and salt. Making a well in the center of the flour add in the eggs, yolk, and oil. Pour in the yeast mixture and whisk to make a slurry. Switching to a wooden spoon mix until you form a shaggy dough.

Using a stand mixer fitted with a dough hook, knead the dough on low for about 6-8 minutes. If the dough still seems very sticky add a little flour at a time, about one Tablespoon. The dough is finished kneading when it’s soft, smooth, and forms a ball.

Place the dough in a oiled bowl, covered with plastic wrap, and place in a warm place for about 1 1/2 – 2 hours or until doubled in size. Once the dough has risen, remove the dough from the bowl onto a well floured surface. Roll into a rectangle, about 3/4 of a inch thick. Then, spread a layer of Nutella over the rolled out dough.

Now, roll the dough up, starting with the side farthest away from you rolling the dough towards you. Next, cut completely down the center of the dough, end to end. Turn the sides up and carefully twist the dough….I start from the middle. Such the ends underneath the twisted loaf. Gently place the loaf on a baking sheet lined with parchment paper or a silicon mat. let the loaf rise for 1 hour.

Bake the loaf in a preheated oven at 350 degrees F. for 35-40 minutes or until the bread reaches an internal temperature pf 190 degrees F. and is golden brown.

You can enjoy this bread right out of the oven. I love to dust the top with powdered sugar. Enjoy!



♥More recipes using my favorite Challah Bread Recipe


Braided Orange & Almond Sweet Bread




Apple Cinnamon Crunch Bread


Whole Wheat Molasses Cranberry- Walnut Bread

When I was younger, a close family friend baked us a loaf of cranberry-walnut wheat bread, I remember thinking it was the best bread I had ever eaten. At the time, I knew nothing about baking bread and the thought of someone making it homemade was so impressive to me. Now I know how simple and enjoyable it can be. You don’t have to be a well-seasoned baker to have fresh bread at home.

This bread is not just for your morning toast or simply just to slice and top with butter…..although it is great eaten like that……I love it to make sandwiches with it.  Especially a good turkey sandwich (Recipe will be at the bottom of this post).

Lunch with my little friend Emma 🤗


Here’s My Notes:

1)If you’re new to baking bread, I suggest reading through the recipe before beginning. The key to making bread is activating the yeast. Make sure your yeast has a good date and your water is 100-110 degrees. Anything less, and the yeast will not activate, if the water is too hot the yeast will die and be no good.

2)To me, the easiest way to know if your bread is baked through, is to use a thermometer to check the internal temperature. Bread is done when it reaches a temperature of 190 degrees F.

3)If three loaves of bread is too much, simply wrap the bread up in foil and freeze. Thaw on the counter when your ready to use. Or you can share with someone special……


Whole Wheat Molasses Cranberry Walnut Bread

Yields: three loaves; Approx. 32 servings


•3 cups warm water (100-110 degrees F.)

•2 (.25 ounces) packages or 4 1/2 teaspoons active dry yeast

•1/3 cup molasses

•1 Tablespoons sugar

•5 cups bread flour

•4 Tablespoons butter, melted

•1/3 cup honey

•1 Tablespoon salt

•3 1/2 cups whole wheat flour

1 (12 ounce) package dried cranberries, chopped

1 1/2 cups chopped walnuts


In a large bowl, whisk together the warm water, yeast, sugar, and molasses. Add in the bread flour and mix using a wooden spoon. Allow to set for 30 minutes, it will be big and bubbly.

Add in the melted butter, honey, salt, dried cranberries, and chopped walnuts. Stir with the wooden spoon until well combined.   Mix in the 2 cups of whole wheat flour. Flour a flat work surface, knead dough with more wheat flour until it’s no longer super sticky, this may take an additional 2-4 cups of flour. Place the dough in a well oiled bowl, turning the dough to coat the top. Cover with a clean dish towel. Let rise in a warm place for about 1 hour or until doubled in size.

Punch down the risen dough, and cut them evenly into three loaves. Place in greased loaf pans, cover and allow to rise again until doubled in size (about 30 minutes).

Bake the loaves in a oven preheated to 350 degrees F. for about 25 minutes. I’ve baked this bread many times and my loaves are always done at 25 minutes of baking, ovens very. Enjoy !


The Best Turkey Sandwich:

Toast two slices of Whole Wheat Molasses Cranberry-Walnut Bread. Spread a thin layer of room temperature cream cheese on each slice. Add sliced or mashed avocado, season with salt & pepper. Layer on deli-sliced turkey meat, lettuce and tomato. Serve with your favorite chips or fresh fruit … you seriously have the perfect lunch.



♥ Other delicious bread recipes:


Apple Cinnamon Crunch Bread



Braided Orange & Almond Sweet Bread










Gluten-Free Banana Bread

This gluten-free version blows regular banana bread out of the water. My friends and I can’t get enough of it. I’ve made this gluten-free quick bread over and over the past few weeks….we’re nowhere close to being tired of it. It’s a quick breakfast, perfect topped with salted butter with your afternoon coffee, or a comforting after dinner treat. 

Here’s My Notes:

1)I like to use Gluten-Free multi-purpose baking mixes, they’re easy and have everything you need…you don’t have to worry about finding any “special” ingredients. 

2)I do like to use a little xanthan gum, but it’s easy to find at any grocery now.

3)I like to use a rice baking mix and a garbanzo bean baking mix

4)To me…the key to a perfect banana bread every time is not overfilling the pan. If you have too much batter for your loaf pan, simply make a few muffins with the leftover batter.

5)I have always liked making my banana bread the day before I plan on serving it. Banana bread is always better the next day. 

Gluten-Free Banana Bread

Yields: 1 loaf 


1 cup garbanzo bean baking mix 

1 cup rice flour baking mix

3/4 teaspoon xanthan gum 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 cup brown sugar 

2 eggs

1/3 cup oil, I use grapeseed or canola 

1/3 cup sour cream 

1/3 cup whole milk buttermilk 

1 cup very ripe banana, mashed (I use 3 bananas)

1 teaspoon vanilla 


Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick cooking spray. 

In a large mixing bowl, combine all the ingredients with a rubber spatula. Pour batter into prepared loaf pan. Sprinkle the top evenly with about 1/4 cup brown sugar. 

Then bake in preheated oven for about 55 minutes – 1 hour. Allow the loaf to cool for at least an hour for cutting. Enjoy !

Caramel Pecan Cinnamon Roll Cup {A Cinnabon Copycat Recipe}

I only visited Cinnabon for the first time this past year with my friend Ana-Maria. We didn’t go for the classic original roll, but the Caramel Pecan Center of the Roll. It was super soft, bursting with cinnamon flavor, and topped with perfectly toasted pecans. I saw these cute paper cups at the grocery store and I knew it was time for us to recreate our first Cinnabon experience. 

I know homemade cinnamon rolls seem like a big undertaking, plus there are quite a few steps. But it’s quite simple and straightforward. The end result is totally worth it, you will not be disappointed. Someone even commented, “This must be what heaven tastes like.” I’ve already been asked to make more….everyone will love them.

Here’s My Notes:

1)If you don’t want to put the cinnamon rolls in the paper cups, you can just drizzle the caramel frosting and sprinkle the pecans over the rolls in the pan they were baked in.

2)The cream cheese icing….I wanted it to be thin. I put 1/4 cup of milk in the recipe, but just add enough of milk to your liking. Anywhere from 2 Tablespoons – 1/4 cup milk should be good. 

3)I made the dough by hand. The dough was super soft. I think it was from lightly mixing, I highly recommend just mixing it up by hand.

5)I think the paper cups are super cute and perfect for Valentines. I found mine at Walmart in the Valentine’s Day section. You could put a cinnamon roll cup in a little box and hand out to friends and co-workers…they will love you for it 💕. Or just keep them in the pan and have your own Valentine’s Day treat that morning for breakfast…a good way to start the day. 

Caramel Pecan Cinnamon Roll Cups

Yields: 12 cinnamon rolls or 8 cups



1 cup milk 

1 Tablespoon yeast 

1/4 cup sugar 

1 teaspoon salt 

3 Tablespoons butter, melted 

1 egg

3 cups all-purpose flour


1/2 cup (1 stick) butter, melted 

1 cup dark brown sugar 

Pinch of salt 

2 teaspoons cinnamon 

Cream Cheese Icing

4oz. (1/2 package) cream cheese, softened 

1 1/2 cups powdered sugar, sifted 

1/4 cup milk

1/2 teaspoon vanilla 

Caramel Frosting 
1/2 cup (1 stick) butter 

1 cup brown sugar 

1/4 heavy cream 

1 teaspoon vanilla 

2 1/2 cup powdered sugar, sifted 

Chopped pecans, toasted 


In a two cup measuring cup. Warm the milk up in the microwave for about one minute (I like my milk to be about 108-112 degrees F.) In a large mixing bowl whisk together the warm milk, yeast, sugar, and salt. Then whisk in the egg and melted butter. Add in the flour and with a wooden spoon stir to form a dough. Turn out the dough onto a lightly floured surface kneading for about a minute. Spray the bowl you mixed the dough in with non-stick cooking spray and place the dough back in. Cover with a clean tea towel and let the dough rise in a warm place for 45 minutes – a hour or until the dough as doubled in size. 

While the dough is rising prepare the filling: In a medium-sized bowl combine together the melted butter, dark brown sugar, salt, and cinnamon. 

Once the dough has doubled in size, place it on a lightly floured surface and roll the dough out to 1/2-inches thick. Spread all of the filling mixture over the top. Starting with the end closest to you, roll the dough up tightly. Cut 12 equals slices. Brush a 9×13 baking dish with butter and equally space the rolls in the buttered pan. Cover the dish with the same tea towel and place back in a warm place to rise again for 30 minutes or until the rolls have doubled in size. 

While the rolls rise, prepare the cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand mixer, beat the cream until creamy. Slowly add in the sifted powdered sugar. Then after the cream cheese and powdered sugar are fully combined add in the milk and vanilla, beat for about a minute.

Next prepare the caramel frosting: In a medium-sized saucepan melt the butter and brown sugar together over medium heat, bring to a boil, and while stirring boil for 2 minutes. Remove from heat and add in the heavy cream and vanilla, stir well to combine. Let cool.

Now that the rolls have doubled in size, preheat to 325 degrees F. 

Bake rolls in preheated oven for 20 minutes or until barely lightly brown, do not over bake these rolls or your experience will be ruined. Remove the rolls from the oven and immediately pour the cream cheese icing over the top. Use an offset spatula to evenly spread the glaze over every roll, making sure each one is saturated covered with icing.

Add the powdered sugar to the cooled brown sugar mixture. Place the frosting in a 12-inch piping disposable piping bag, cut the tip of the bag.

Cut cinnamon rolls into quarters, place the pieces in a paper cup (we put about 1 1/2 rolls in each of our cups). Generously drizzle each cup with caramel frosting. Finally, and definitely not least, sprinkle with toasted chopped pecans. Enjoy ! 💘

Caramel Icing was adapted from HERE

Dough was adapted from HERE


Pumpkin Bread with Cranberries & Pecans

If you’re looking for a recipe to help use up that leftover pumpkin…I have one for you. This recipe is perfect for those times you have some canned pumpkin leftover, and you have no idea what to do with it. Plus, this is the easiest recipe….ever!

This batter yields two loaves of delicious fall-appropriate pumpkin bread, you can enjoy a loaf and give one to a friend. 

Here’s My Notes:

1)This recipe calls for applesauce. If you don’t want to buy a jar of applesauce to take up room in the fridge, I suggest buying the applesauce cups. They keep in the pantry and are there for the occasional recipe. They also make nice snacks.

2)The pecans as always are optional. 

3)I top my bread with honey butter… 6 Tablespoons of butter, softened & 1 Tablespoon honey combined.

Pumpkin Bread with Cranberries & Pecans

Yields: 2 loaves 


3 1/2 cups all-purpose flour 

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon 

2 teaspoons pumpkin spice 

1/2 teaspoon nutmeg 

1/2 teaspoon ginger 

1/2 oil

1 cup applesauce or 2 (4 oz.) applesauce cups 

2 cups brown sugar 

4 eggs 

3/4 cup canned pumpkin 

2/3 cup water

1 (6oz.) bag dried cranberries 

1 cup chopped pecans 


Preheat oven to 325 degrees F. Spray two 8×4 loaf pans with non-stick cooking spray.

In a large mixing bowl whisk together the first seven ingredients (flour-ginger), then add all the wet ingredients (oil-water) and stir together using a spatula. Lastly stir in the dried cranberries and chopped pecans. Pour batter into prepared loaf pans. Bake in preheated oven for 1 hour and 25 minutes turning half way through bake time.

Allow the loaves to cool on a wire rack before slicing. Enjoy !

Apple Cinnamon Crunch Bread 

This bread is a blend of three of my favorite things….Cinnamon Crunch Bagels from Panera Bread, Challah bread, and Apples. I wanted to make a bread like my beloved Cinnamon Crunch Bagels, but with the addition of spiced apples….I may have added some bourbon to the apples. The spiced apples are then pressed into a challah bread dough before being rolled up and then sprinkled generously with a cinnamon topping. 

You must make this bread and have it for breakfast. Toast it in the oven, spread with cream cheese, and finish  with a generous drizzle of honey…delicious.

Here’s My Notes

1)I baked my bread for about 55 minutes, but I think it was slightly over cooked. The next time I make it, I will bake it for only about 45 minutes…bread is done at 190 degrees F.

Apple Cinnamon Crunch Bread

Yields: 1 loaf



1 teaspoon active dry yeast 

1/2 cup water, warmed to 110-118 degrees F.

2 – 2 1/2 cups all-purpose flour

2 Tablespoons brown sugar

1 teaspoon salt

1 egg

1 egg yolk

2 Tablespoons oil, I used vegetable oil

Spiced Apple Filling:

2 apples, pealed and diced, I love Golden Delicious or Granny Smith 

2 Tablespoons butter

2 Tablespoons brown sugar 

1/2 teaspoon cinnamon 

2 Tablespoons bourbon whiskey 

1 egg, beaten 

Cinnamon Crunch Topping:

1/2 cup brown sugar 

2 Tablespoons cinnamon 

2 Tablespoons butter, melted 


Begin by preparing the bread dough: Sprinkle yeast over warm water in a 2-cup measuring cup, add 1 Tablespoon of sugar. Stir to dissolve the yeast and sugar, let stand until you see a thin layer of foam across the top. Now, the yeast is active and ready to use.

Whisk together the 2 cups of the flour, brown sugar, and salt in the bowl of a stand mixer. Make a well in the center of the dry ingredients. Add the egg, egg yolk, and oil; beat these together using a fork to form a slurry, pulling a little flour from the sides of the bowl. Pour the yeast mixture over the egg slurry. Switching to a wooden spoon, begin to combine everything until it forms a moist dough.

With a dough hook attachment fitted to a stand mixer, knead the dough on low speed for about 6-8 minutes. If the dough is sticking to the sides of the mixing bowl begin adding a Tablespoon of flour at a time, until the dough becomes smooth, soft and forms a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap and place in a warm place. Let the dough rise for about 2 hours.

While the dough is rising make the spiced apple filling: melt the butter in a non-stick skillet, add diced apples, brown sugar, and cinnamon. Cook the apples, until almost all of the liquid has evaluated for the pan, about 15- 20 minutes. Remove from heat and stir in bourbon; let cool to room temperature.

Once the dough has finished rising it’s time to fill it with the spiced apple filling, place dough on a lightly floured surface. Roll out dough to about 12-inches long and 6-inches wide. Spread the apple mixture evenly over the top, then roll the dough up tightly, tucking the ends under. Spray a loaf pan with non- stick cooking spray. Gently nestle the loaf in the prepared pan. 

Combine all of the cinnamon crunch topping ingredients in a small bowl. 

Brush the top of the loaf with the beaten egg. Sprinkle the loaf generously with the cinnamon crunch topping.

Let the loaf rise in a warm place for another 1 hour.

Preheat oven to 350 degrees F.

Bake bread in preheated oven for about 45 – 50  minutes. The bread is done when the internal temperature reaches 190 degrees F. Let the bread cool in pan for about 15 minutes before turning out on a wire cooling rack. Cool for an additional 15 minutes before serving. Enjoy with soften butter spread on top or my favorite….with cream cheese and honey ! 

Braided Orange & Almond Sweet Bread

My friend Emily came over to spend the afternoon with me.  We enjoyed this delicious, sweet bread with our coffee….we were blown away.

I really wanted to make a tender, sweet almond bread, with the addition of orange and a sweet almond glaze…. I think I came up with the perfect pastry. 

I know that bread making can seem hard, but I promise that this recipe is simple.  In no time you will have a delicious, homemade bread to enjoy with your afternoon coffee. Plus, the braid really isn’t a braid, it’s more like a twist…it’s really easy, but looks super impressive. 

Here’s My Notes:

1)Read through the recipe before you start. When making bread you have a lot of rising/resting time. It takes a while to make, but not a lot of work…which I love about making bread.

2)This bread is best eaten the day it’s made. For leftovers, wrap well.

3)You can check out more of my notes about bread making HERE.
Braided Orange & Almond Sweet Bread

Yields: 10-12 slices



2 teaspoons yeast

1 cup warm water (110-118 degrees F.)

4 – 4 1/2 cups all-purpose flour

1/4 cup sugar

2 teaspoons salt

2 eggs

1 egg yolk 

1/4 cup vegetable oil


1 cup sugar 

1/2 cup (1 stick) butter, melted 

Zest of two oranges


2 cups powdered sugar, sifted 

2 Tablespoons butter, melted 

2-4 Tablespoons heavy cream or milk

1-2 teaspoons almond extract (depending on how much you want)

1/2 sliced almonds


Begin by first preparing the bread dough: Sprinkle the yeast over the warm water in a 2-cup measuring cup, and add a healthy pinch of sugar. Stir to dissolve the yeast and sugar, let stand until you see a thin layer of foam across the top. Now, the yeast is active and ready to use.

Whisk together 4 cups of the flour, sugar, and salt in the bowl of a stand mixer. Make a well in the center of the flour. Add in the eggs, egg yolk, and oil. Using a fork beat together until combined. Pour in the yeast mixture over the beaten eggs. Then switching to a wooden spoon begin to combine everything until it forms a moist dough. 

With a dough hook fitted to the stand mixer, knead the dough on low- medium speed for about 5-6 minutes. If the dough is very sticky,  begin adding some more flour about a Tablespoon at a time. The dough is finished when it has all pulled away from the sides of the bowl and is soft, smooth, and forms a ball.

Place the dough in a lightly oiled bowl and cover with plastic wrap. Place somewhere warm,  let the dough rise until doubled in bulk about 2 hours.

Once the dough has risen it’s time to fill it: Place the dough onto a well floured surface. Roll out the dough into a rectangle, about 3/4 of a inch thick. Pour the melted butter over the dough, then sprinkle the sugar and orange zest evenly over the melted butter. 

Now, roll the dough up, starting with the side farthest away from you rolling the dough towards you. Next, cut completely down the center of the dough end to end, turn the cut sides up and carefully twist the dough… I start in the middle. Tuck the ends underneath the twisted loaf. Gently place the loaf on a baking pan lined with a silicon mat or lined with parchment paper. Let the dough rise for 1 hour.

Bake the loaf in a preheated oven at 350 degrees F for 35-40 minutes or until bread reaches an internal temperature of 190 degrees F and is golden brown. 

While the bread is cooling, prepare the glaze: In a large bowl, add in powdered sugar, melted butter, heavy cream, and almond extract, beat everything together with a hand held mixer. Add more milk if the glaze is too thick. 

Pour the glaze generously over the freshly  baked bread, then sprinkle the top with the sliced almonds. Sit back with a cup of coffee, a slice of this lovely, homemade bread, and a friend….Enjoy because we sure did!