Citrus Twist Bread

Directions

1. In a small bowl, combine the milk, yeast, and 1 teaspoon of the sugar. Set aside until foamy, about 5 minutes.
2. In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt. With the mixer on low, add the yeast mixture, the egg, and the egg yolk, and mix until smooth and elastic, about 5 minutes. (Alternatively, knead this mixture by hand on a clean work surface.)
   
   Add the butter, a bit at a time, and continue to mix or knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky. If you’re doing this by hand, you can use a bench scraper to help scoop the dough up as you knead it. It may look like it’s never going to incorporate, but keep kneading and it will. Once the dough is fully incorporated, gather it into a neat ball and place in a bowl.
3. Cover the bowl with plastic wrap or a kitchen towel and set aside to rise in a warm place until doubled, about 1 to 2 hours. (After the dough has doubled, you can punch it down, wrap it well and refrigerate for up to 2 to 3 days.)
   
   Note: If you have a Miele Combi-Steam Oven, use the “Proofing Mode” and allow the bread to rise until doubled. When using this mode, the oven is set to 85°F and uses just the right amount of moisture for optimal results.
4. Meanwhile, prepare the filling. In a small bowl, grind the orange zest, lemon zest, grapefruit zest, and sugar together using your fingers to release some of the citrus oils. Add the butter and the salt, and mix until well combined.
5. Tip the dough out onto a very lightly floured surface and knead it once or twice to expel the air. Roll it out into an 8-inch by 17-inch rectangle. Spread the filling evenly over the surface of the bread. Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll. Using a sharp knife, cut the dough in half lengthwise. Transfer the two pieces of dough to a piece of parchment paper, cut sides up. Pinch the two pieces together at one end and then carefully twist the two pieces of dough together. Take care not to stretch the dough and to keep the cut sides up.
   
   Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern. Transfer the wreath, on the parchment, to a rimmed baking sheet. Cover lightly with plastic wrap and set aside in a warm place to rise. It could take up to 2 hours for the wreath to puff so it’s better to keep an eye on the dough rather than the clock. You’ll know it’s ready when it looks puffed and and it rises back slowly when you gently press it with your finger.
   
   Note: If you have a Miele Combi-Steam Oven, use the “Proofing Mode” and allow the bread to rise there.
6. Preheat the oven to 375°F. Carefully brush the wreath with the egg wash. Bake until puffed and golden brown, 20 to 30 minutes. A thermometer inserted into the thickest part of the bread should register between 190°F and 200°F. Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.
   
   Note: If you have a Miele Combi-Steam Oven, use the “Convection Bake Mode” and add a manual burst of steam at the beginning of the bake. Reduce the baking time to about 20 minutes.