Served fresh out of the oven, this sweet orange breakfast style bread is perfect for a brunch party.

Ingredients

Bread

• 330 ml (1 ⅓ cups) Rhodes Quality Orange 100% Fruit Juice Blend
• 100 ml (⅓ cup + 4 tsp) butter
• 1 x 10g packet dried yeast
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) sugar
• 600 g (4 ¾ cups) cake flour

Filling:

• 125 ml (½ cup) Rhodes Quality Apricot Jam, divided
• 125 ml (½ cup) brown sugar
• 5 ml (1 tsp) ground cinnamon
• 1 egg, lightly whisked

Glaze

• 00 ml (2 cups) icing sugar
• 65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice Blend

Method

1. Place the Rhodes Quality Orange 100% Fruit Juice Blend and the butter into a small saucepan.
2. Heat gently until the butter is melted.
3. Remove from the heat, pour into a bowl and cool to lukewarm.
4. Add the yeast, salt and sugar and stir well.
5. Leave to stand until the yeast blooms.
6. Place the cake flour into a large bowl.
7. Add the yeast mixture and form into a soft dough.
8. Knead for about 10 minutes, until smooth and elastic.
9. Place the dough into a lightly floured bowl, cover with a damp cloth and prove until doubled in size.
10. Knock the dough down and on a lightly floured surface, roll the dough out into a large rectangle.
11. Gently warm 65 ml (¼ cup) of the Rhodes Quality Apricot Jam and brush all over right to the edges of the dough.
12. Mix together the brown sugar and cinnamon and sprinkle over the Apricot Jam.
13. Roll the dough up into a log from the long side and pinch the seam to secure.
14. Cut right through the dough along the middle of the log, beginning and ending 5 cm from each end to leave the edges intact.
15. Twist the two halves of the log around each other twice and circle the two ends together to form a twisted round bread.
16. Place the bread in a large shallow oven casserole (or onto a baking sheet) that has been sprayed with non-stick spray and lined with baking paper.
17. Leave the bread to rest in a warm place for 30 minutes.
18. Brush the bread with the egg and bake in an oven preheated oven to 180°C for 30 – 40 minutes or until golden brown and baked through.
19. As the bread comes out of the oven, brush with the remaining Rhodes Quality Apricot Jam.
20. Cool.
21. To make the glaze, sift the icing sugar into a large bowl.
22. Whisk in the Rhodes Quality Orange 100% Fruit Juice Blend until smooth and thick.
23. Pour the glaze over the bread.