- 1 package active dry yeast [1 tablespoon / 7 g]
- 1/4 cup [60 mL] warm water
- 1 cup [250 mL] warm milk
- 3/4 cup [190 mL] orange juice
- 1/2 cup [100 g] sugar
- 1/4 cup [60 g] shortening
- 1 tablespoon [15 mL] grated orange rind
- 1 1/2 teaspoons [7,5 mL] salt
- 6 1/4 to 6 3/4 cups [875 to 945 g] all-purpose flour
- 1 egg, lightly beaten
Filling
- 1/2 cup [100 g] sugar
- 2 to 3 teaspoons [10 to 15 mL] ground cinnamon
- 2 teaspoons [10 mL] water
Glaze
- 1 1/2 cups [375 mL] icing sugar
- 4 teaspoons [20 mL] orange juice
- 1 teaspoon [5 mL] grated orange rind
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- Dissolve yeast in warm water.
- Into a mixing bowl, combine warm milk, orange juice, sugar, shortening, grated orange rind and salt.
- Add 2 cups [280 g] flour, yeast mixture and beaten egg; mix well.
- Mix in enough of remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 8 to 10 minutes.
- Transfer dough into a greased bowl; turn once to grease top.
- Cover and let rise in a warm place until doubled in bulk, for approximately 1 1/4 hours.
- Punch down then divide dough in half.
- Cover and let rest for 10 minutes.
- Roll each half into a 15 x 7-inch [38 x 18-cm] rectangle.
- For filling, combine sugar and cinnamon; evenly sprinkle over each dough rectangle.
- Sprinkle each dough rectangle with 1 teaspoon [5 mL] water.
- Roll up each rectangle, jelly-roll style, starting with a short end.
- Seal edges.
- Place, sealed edge down, into two already greased 8 x 4 x 2-inch [20 x 10 x 5-cm] loaf pans.
- Cover and let rise until doubled in bulk, about 1 hour.
- Preheat oven to 350°F [180°C].
- Bake into preheated oven for 30 to 35 minutes, until golden brown.
- Unmold onto wire racks and leave to cool completely.
- Combine icing sugar, orange juice and grated orange rind of glaze.
- Evenly spread over cooled loaves.
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