Madregale Recipe

Activate yeast

Warm the whole milk to about 105–115°F (warm to the touch, not hot). Stir in the granulated sugar until dissolved. Sprinkle the active dry yeast over the milk and let stand 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large bowl for hand mixing), combine 2 1/2 cups of the flour and the fine sea salt. Make a well in the center.

Add the yeast-milk mixture, melted butter, and the eggs to the flour. Mix on low speed until ingredients come together, then increase to medium and knead 5–7 minutes, adding remaining flour 1/4 cup at a time as needed until the dough is smooth, slightly tacky, and elastic (about 3 cups total). If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Punch down the risen dough and turn out onto a lightly floured surface. Roll into a rectangle approximately 12 x 16 inches and about 1/4 inch thick.

Make the filling while the dough rises or during rolling: in a bowl, combine the softened butter with the dark brown sugar, ground cinnamon, and grated orange zest. Mix until spreadable and uniform.

Evenly spread the filling mixture over the rolled dough, leaving a 1/2-inch border along one long edge. Sprinkle the toasted chopped almonds and the optional raisins or currants evenly over the filling.

Starting from the long edge opposite the uncovered border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under.

With a sharp serrated knife, cut the log into 8 equal portions (about 2 inches each). Place the rolls cut-side up in a lightly buttered 9x13-inch baking pan, spaced slightly apart to allow expansion.

Cover the pan loosely with plastic wrap or a towel and let the rolls proof until puffy and nearly doubled, about 30–45 minutes. During the last 10 minutes, preheat the oven to 350°F (175°C).

Just before baking, brush the rolls lightly with the melted butter to encourage browning.

Bake in the preheated oven on the middle rack for 20–25 minutes, until golden brown on top and cooked through (internal temperature should register around 190°F if using an instant-read thermometer). Rotate the pan halfway through baking for even color.

Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes.

While the rolls rest, whisk together the powdered sugar, fresh orange juice, and vanilla extract to form a pourable glaze. If too thick, add an extra teaspoon of juice; if too thin, add a bit more powdered sugar.

Brush or drizzle the glaze over the warm rolls, allowing it to sink slightly between swirls. Serve warm or at room temperature.