INGREDIENTS
1 cup
granulated white sugar, divided
2 tbsp
grated orange zest
1
envelope active dry yeast
1/4 cup
warm water (110 to 115 degrees)
1 tsp
salt
2
large eggs
1/2 cup
sour cream
6 tbsp
salted butter, melted
3 1/2 cups
all-purpose flour, divided
2 tbsp
salted butter, melted
3/4 cup
granulated white sugar
1/2 cup
sour cream
2 tbsp
freshly squeezed orange juice
6
tablespoons salted butter