The honey and tangerine brioche are soft and fragrant with a hint of rum, which can be omitted if serving to children. Great for breakfast with a good citrus or orange jam, or as a dessert accompanied by a delicious vanilla sauce, the one usually served with strudel. They can also be enriched with dark chocolate chips. Available in a dairy-free and butter-free version.

Discover other brioche recipes:

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Cooking time: 15 Minutes
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

2 cups Manitoba flour
2 cups all-purpose flour
2 eggs
1 tsp fresh yeast
3.5 oz milk (plant-based drink)
1/4 cup tangerine juice
2 tangerines (grated zest)
3.5 oz acacia honey (or linden)
1/2 cup butter (or 1/2 cup sunflower oil)
1 tbsp rum
1 tsp salt

Tools

1 Bowl
1 Stand Mixer
8 Molds

Steps

Prepare a starter with 3.5 oz of milk, the yeast, and 3/4 cup of all-purpose flour.
Let rise for an hour.
In the mixer bowl, add the remaining flour and tangerine zest.
Add the starter and tangerine juice.
Start the mixer and gradually add one egg at a time.
Add the next egg only after the previous one is absorbed.
Continue until a smooth and elastic dough is formed.
Add the honey, rum, and salt.
Mix again, and lastly, add the butter in three parts or the oil.
Continue mixing until the dough is elastic.
Let rise until doubled at 75°F.
Deflate the dough and turn it onto a lightly floured work surface.
Form a ball and let rest for 10 minutes.
Divide the dough into 1.75 oz portions and form balls, placing them into previously greased or oiled molds.
Let rise until doubled.
Bake at 350°F for 15 minutes in a preheated static oven.
Remove from the oven and let cool.
Remove from molds and dust with powdered sugar.