The brioche with orange marmalade is an ideal breakfast pastry, light and soft. During baking, you’ll smell the intense aroma of butter and orange marmalade, a perfect combination. I chose to braid it, but other shapes can be made.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 cups all-purpose flour
- 6.5 oz sugar
- 0.35 oz fresh yeast
- 6 eggs
- 7 oz butter
- 1.5 tbsp water (if needed)
- 1 vanilla bean
- 0.18 oz salt
- 10.5 oz orange marmalade
- 1 egg yolk
- 1 egg
- 2 tbsp sliced almonds
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Baking Sheet
Steps
In the bowl of the stand mixer, add the flour, sugar, and crumbled yeast.
Start mixing while adding the eggs.
Once the dough has formed, add the salt and 1/3 of the butter. If the dough seems too dry, gradually add 1.5 tbsp of water.
After the first portion of butter has been absorbed, add the second and then the third.
Cover with cling film and let rise until doubled at 75°F, about 2 hours.
Deflate the dough and roll it out on a lightly floured surface into a rectangle about 0.6 inches thick.
Spread the orange marmalade and roll up.
Cut the roll in half to get 2 strands.
Braid the two strands and place on a baking sheet lined with parchment paper.
Cover with cling film and let rise at 79°F until doubled, about 1 hour 30 minutes.
Brush with beaten egg and sprinkle with sliced almonds.
Bake at 350°F for about 40-45 minutes in a preheated static oven.
If after the first 20 minutes the color starts to darken too much, cover the braid with aluminum foil and continue baking. Always do the toothpick test.
Tips
It keeps for up to 7 days in a food bag.
FAQ
Can I make this dessert lactose-free?
Sure, you can substitute the butter with lactose-free or completely plant-based butter.
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