Steps for Orange Brioche

• To prepare these delicious orange brioche, you need to start with the brioche dough. I used the stand mixer, but you can knead everything by hand in a large bowl and then on a countertop. In the bowl of the stand mixer, add the sifted flour, grated orange zest, yeast dissolved in two fingers of milk, and granulated sugar, and knead for a few minutes at speed 1-2 using the hook attachment. Then add the egg and let it knead for a few more moments. Then slowly add the remaining milk, a little at a time, and continue kneading. Add the salt as well. Finally, slowly incorporate the soft butter pieces, let them be absorbed well, and continue kneading. To achieve a smooth and homogeneous dough it will take at least 15-18 minutes in total or until the dough is properly developed. Let the dough rise in a large bowl covered with plastic wrap for about 2-3 hours in an oven with the light on.

  

• When the dough has doubled, pour the brioche dough on a floured countertop and deflate it with your hands. With the help of a rolling pin, roll out a sheet about 1/8 inch thick forming a rectangle. Spread some orange marmalade on the entire sheet. Not much will be needed because it might come out during cutting. Close the brioche sheet as shown in the photo, first one side and then the other. Cut strips about 1.5 inches wide with a knife, gently stretch them slightly and roll them up. From the photos, you’ll see that you will get spirals. Arrange all the spirals on a baking sheet lined with parchment paper, keeping some distance between them. Let them rise again for 45 minutes. Then brush the surface with the beaten yolk and milk and finally add the sugar sprinkles. Bake in a preheated static oven at 350°F for about 20 minutes or until golden.

  

• Remove from the oven and let them cool. Serve them. I hope you like this latest recipe of mine, until next time friends.