Brioche is an enriched bread with high amount of butter and eggs. This pastry, of French origin, is served for Breakfast. The butter and egg content, imparts them very tender and crumbly texture and they can be served with jam, chocolate spread as well.
These Brioche were, as promised very tender and softer than commercial bread, we had them with chocolate ganache and an few sugar stars on top. They were amazing and had an strong orange flavour. I would like to make them again and again :)
This orange flavoured Brioche was suggested by Swathi Iyer from the pastry chef Dominique Ansel. All thanks to them for such an rich, unique Brioche
Preparation time: 25 minutes (excluding overnight proofing)
Baking time: 10 minutes
Serves: 8 brioche
- 13/4 cups of all purpose flour
- 1/4 tsp salt
- 2 tbspn sugar
- 11/2 tsp active dry yeast
- 11/2 tbspn warm water
- 1 Egg
- 1/3 cup of fresh orange juice (along with pulp)
- 1 tsp grated orange zest
- 5 tbspn butter
- Extra flour, to dust the dough.
To an small bowl, add yeast, water along with one tsp sugar. In another bowl, take remaining sugar, flour, salt.
Make an well at the centre add the yeast mixture and one beaten egg.
Also add freshly blended orange juice.
After adding the orange juice, knead the dough and add butter at this stage, knead them again and transfer them to an greased bowl covered with cling wrap for the first proof.
I refrigerated overnight, and my bowl was full of dough like below.
I, transferred them to floured surface, and started kneading them.
Made them into eight small balls, and transferred to well greased muffin tray awaiting second rise, as well as preheating oven to 200 degree celsius.
Now the dough has seen an second proof, I baked them in oven for ten minutes
I served them hot brused with chocolate ganache and an few sugar stars, you can have them with jam as well.
Happy baking :)
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