Start with Do-it-all Dough from Bake from Scratch. I made it with Bob's Red Mill Unbleached All-Purpose Flour. Add 1/2 teaspoon ground cardamom and the zest of 1/2 orange or whole clementine to the mixture with the butter.
If your kitchen is chilly, like mine is in January, cover the bowl and set it in the oven with nothing but the light on and it will act as a proofing box.
Once the dough is doubled in size, turn it out onto the work surface and roll it to a 20x15-inch rectangle. Spread the preserves evenly over the whole surface.
Roll the dough into a log, starting at the long end.
Cut down the center of the log with a bench scraper or knife.
Start at the top of the divided log and twist the two pieces together, always keeping the cut side up.
Curl the twisted dough into a spiral, then place it into a parchment-lined 8-inch baking pan. Allow the dough to rise for 90 minutes.
Preheat oven to 350°F with rack in the bottom 1/3. Just before baking, sprinkle with sugar. Bake for 45-50 minutes. The top will be golden brown and the center will feel set when you poke with your fingers.
Cool to room temperature before slicing.