Orange Brioche Bread
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/orange-brioche-bread
Total time
3 Hours
45 Minutes
Baking/cooking time
45 Minutes
Rest time
2 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 brioche loaf (approx. 10 slices)
| For the dough: | ||
| 340 | g | Farina di grano tenero nr. 4 tipo 00 |
| 20 | g | ADAM - lievito madre natural yeast with dry yeast |
| 70 | g | sugar |
| 180 | g | lukewarm milk |
| 1 | medium egg | |
| 50 | g | butter, at room temperature |
| For the filling: | ||
| 70 | g | sugar |
| 2 | untreated oranges | |
| 10 | g | vanilla sugar |
| 50 | g | melted butter |
| Additional Ingredients: | ||
| 1 | egg (for brushing) | |
| 4 | tablespoons | powdered sugar |
| 1 | teaspoon | freshly squeezed orange juice |
Preparation
- To prepare the orange brioche bread, place the flour, ADAM Lievito Madre natural yeast with dry yeast, sugar, lukewarm milk, and egg in the bowl of a stand mixer.
- Turn on the mixer and knead until a uniform dough forms. Then, add the softened butter in small pieces and continue kneading until the dough is well developed, meaning it becomes smooth, elastic, and detaches from the sides and bottom of the bowl. This process will take about 20 minutes.
- Shape the dough into a ball, place it in a bowl, and let it rise, covered, in a warm, draftfree place until it doubles in volume. This will take approximately 1.5 - 2 hours.
- In the meantime, prepare the filling. In a shallow dish, mix the sugar with the grated zest of the washed oranges, vanilla sugar, and melted butter. Stir well and set aside.
- Once the dough has doubled in size, roll it out on a lightly floured surface into a rectangle of about 20 x 30 cm (or adjust based on the width of your loaf pan).
- Spread the filling evenly over the surface and roll the dough tightly along the longer side. Place the roll into a loaf pan and let it rise, covered, in a warm, draft-free place until it doubles in volume again. This will take about 1 hour.
- Towards the end of the rising time, preheat the oven to 190°C (static mode).
- Once the brioche has doubled in size, brush it with the beaten egg and bake at 190°C for about 45 minutes. Do the toothpick test to check if it’s done.
- If it browns too quickly, cover it with a sheet of aluminum foil.
- Remove the orange brioche bread from the oven, let it rest in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.
- Mix the powdered sugar with a small amount of freshly squeezed orange juice until you get a thick glaze, then drizzle it over the brioche. Slice and serve.
In collaboration with @passionecooking
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
