Thursday, 9 August 2018

Orange Brioche

Orange Brioche

If you would like a lovely moist bread/bun that has a wonderful taste and aroma of orange with out being too sweet, this may be what your after. We  also toast up the older loaf for breakfast and spread it with butter and honey enjoying the orange marmalade flavors.

I am not sure how easy this recipe is to make if you want to hand kneed the dough. The dough should be fairly sticky and wet and hand kneading could be a bit tricky. Of course you could modify the recipe to give a manageable dough to hand kneed however I am not sure of the out come.

For Bread:
    350 g Bread Flour (2 1/2 cups)
    7 g  Instant Yeast (1 1/2 teaspoon)
    1 Egg (Large)
    0-50 ml Water
    3 Tablespoons Butter (margarine)
    1/2 cup Sugar 
    100 ml Orange Juice (freshly squeezed)
    2 teaspoons of orange zest (put in last)

Additional Dressing: 2 teaspoons of orange zest combined with 2 tablespoons of sugar

Optional: Honey brushed on the cooked loaf when its fresh from the oven

Place bread flour, orange juice, sugar, egg, butter and the instant yeast into the mixing bowl and combine using water one tablespoon at time to form a moist sticky dough ball.

Once the mixture is well combined knead for at least 5 minutes using a mixer with dough hooks, add more water if necessary but the dough will be fairly sticky, and you may find it will stand up on the dough hooks but it will not come off the bottom of the bowl as it would if you were making plain bread.

Once you have an elastic smooth dough and are finished kneading put in the orange zest and mix it through.

Oil the dough ball with half a teaspoon of you favorite oil (not 15w40) and place inside the bowl, cover in plastic wrap to double in size

When doubled in size remove the dough from the bowl and with oiled or floured hands knock it flat and roll dough into a rectangle the width slightly shorter than the length of the bread pan.

Knock dough flat into a rectangle shape,  time to spread over the orange zest and sugar mixture.
When the dough has been flattened, thinly spread the orange zest and sugar mixture over the surface. Roll up and place in the oiled bread baking pan.

Roll the dough (this photo is of standard bread)

Dough rolled and ready for the pan

Place dough into the bread pan
Place oiled plastic wrap (use the piece that covered the bowl earlier) over the pan and let the dough double in size

Plastic wrap (oiled) to keep the dough moist

Nealy doubled in size
 Remove the plastic wrap and bake for 20-25 min 200c, protect the bottom of the pan by placing a tray on a lower shelf.

Optional: brush the top with honey when freshly removed from the oven. 

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