A delicious recipe for orange coffee cake braid

This beautiful Danish-inspired pastry is sure to become a breakfast favourite — and no one will suspect it's low in fat and cholesterol! It's also wonderful with afternoon coffee or as a weekend treat.

• Preparation time: 30 minutes.
• Cooking time: 20 minutes.
• Serves 16.

Ingredients:

• 875 g (3 1/2 c) all-purpose flour, divided
• 75 g (1/3 c) plus 125 g (1/2 c) granulated sugar
• 1 package (6 g/1⁄4 oz) rapid-rise dry yeast
• Dash of salt
• 275 ml (1 1/4 c) 2% milk
• 90 ml (6 tbsp) margarine, divided
• 1 large egg, beaten
• 125 g (1/2 c) finely chopped, toasted walnuts
• 50 g (1/4 c) golden raisins
• 22 ml (1 1/2 tbsp) grated orange zest
• 250 g (1 c) confectioners' sugar, sifted
• 45 ml (3 tbsp) fresh orange juice

Instructions:

1. Mix 500 grams (2 cups) flour, 75 grams (1/3 cup) granulated sugar, yeast and a dash of salt in large bowl. Heat milk and 60 millilitres (4 tablespoons) margarine in small pot until between 49°C and 54°C (120°F and 130°F).
2. Stir into flour mixture. Stir in egg. Add 250 grams (1 cup) flour and stir vigorously until dough pulls away from side of bowl, 2 to 3 minutes.
3. Dust work surface with remaining flour. Turn out dough and knead until smooth and elastic, about 10 minutes, working in enough flour to keep it from sticking. Coat large bowl with nonstick cooking spray and put dough in bowl; turn to coat. Cover with damp towel and let rest 10 minutes.
4. Meanwhile, line baking sheet with parchment paper. Toss walnuts, raisins, remaining granulated sugar and 15 millilitre (1 tablespoon) orange zest; set aside. Melt remaining margarine; set aside. Place dough on parchment; pat into 36 x 23-centimetre (14 x 9-inch) oval.
5. Brush dough with melted margarine. Score dough lengthwise into three equal sections; do not cut through dough. Cut outer sections into 7.5 x 2.5-centimetre (3 x 1-inch) strips.
6. Spread walnut filling down the centre. Fold strips over the filling and seal the ends. Cover with a towel. Let rise in a warm place until almost doubled, about 45 minutes.
7. Meanwhile, preheat oven to 190°C (375°F). Bake bread until golden, about 20 minutes. Cool on wire rack for 15 minutes.
8. Stir confectioners' sugar, remaining orange zest and orange juice in a small bowl until smooth. Drizzle over warm bread. Serve warm or at room temperature.

• Substitute 425 grams (1 3/4 cups) whole-wheat flour for some of the all-purpose flour for more fibre.
• Add dried cherries or cranberries in place of the raisins.

Who doesn't like coffee cake-style breads? By making them yourself, you can control the amount of fat, sodium and sugar they contain. Try this recipe today and remember that baking from scratch is a great opportunity to add fibre-rich ingredients, such as wheat germ, nuts and seeds to most cake and bread batters.