Can you smell the citrus aroma? Whenever I see lemons and oranges with edible peels, of good quality, I can’t wait to get my hands on the dough. I have a real passion for citrus fruits.
Today I share with you this very soft citrus brioche bread, a scent that I can’t describe. Soft and delicious, perfect at any time of the day. Come with me, let’s start baking right away.
Happy baking, Giusi.
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- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour (or all-purpose flour)
- 0.25 oz instant yeast (or 0.85 oz of fresh yeast)
- 1 egg
- 0.3 cup granulated sugar
- 0.25 cup butter
- lemon zest (one lemon)
- 1 cup milk (Lukewarm)
- 1.25 cups orange marmalade (or another citrus marmalade)
Steps
You can knead by hand or with a stand mixer.
In a bowl, mix the flours with the yeast, then add the egg, sugar, lemon zest, and then the lukewarm milk slowly.
Knead well and finally add the butter in small pieces, incorporating all the ingredients until you create a slightly sticky dough. If necessary, add more flour.
Make folds from the outside inward, from all 4 sides, and form a ball, place it inside a bowl covered with plastic wrap, and let it rise for three hours (I do it in the oven with the light on).
After the rising time, turn the dough onto a floured surface and create a rectangle 16.5 inches long by 12 inches tall.
Spread and evenly spread the marmalade, then make vertical strips of 2.75 inches (a total of 6 strips).
Roll each strip to create spirals, place them in a 8×8-inch pan or mold lined with parchment paper.
Bake at 350°F in a preheated static oven for 40 minutes. If after 25 minutes the surface darkens more than necessary, cover with parchment paper until the end of cooking.
Once cooked, let it cool completely in the mold. The citrus brioche bread is ready to be enjoyed.
I hope you enjoyed this recipe, see you next time.
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Storage
The brioche bread keeps well under a food dome, better if inside airtight containers because it remains very soft for many days.
