Recipe: Orange Brioche
Follow up to previous post.
Sorry for the quality of any piccies. They were taken with my mobile as my digital camera is unavailable until I get my charger sorted out.
Ingredients
Dough:
- 1 pack of dry yeast
- 4 tbsp (1/4 cup) warm water (at between 110*F to 115*F)
- 24 tbsp (1 1/2 cups) lukewarm milk (we heated it in the microwave on full for one minute)
- 8 tbsp (1/2 cup) cane sugar
- 1 tsp salt
- 1 beaten egg
- 4 tbsp (1/4 cup) vegetable oil (we used rapeseed)
- 72 tbsp (4 1/2 cups) flour
Before one looks at me weirdly, I got the conversions from Google. I think they're correct. Otherwise, I'll be crossing my fingers on the taste in a moment. :P
Frosting/Filling:
- 3 tbsp butter or margarine
- 1 tbsp orange zest (I used the whole orange zest)
- 3 tbsp fresh orange juice
- 36 tbsp (2 to 2 1/4 cups) icing sugar
To clarify, we didn't have an idea of what a "cup" was in cooking. Google said that one cup was 16 tablespoons. So that's how I did all my measuring, apart from one instance which I'll go into further later.
Recipe:
- In a bowl dissolve the yeast in warm water (110*F to 115*F) and let sit for ten minutes to activate the yeast.
- Stir in the other ingredients, but only use half the flour. Set the rest of the flour aside for use later.
- Add the remaining flour to the dough until it starts to become easier to handle. In the end we had to add more than the flour I had set aside because it was too sticky to handle easily.
- Place the dough onto a floured countertop and knead (for approximately five minutes) until it is smooth and elastic.
- Gather the dough up and place inside a greased bowl before covering with a towel. Let the dough proof until it has doubled in size; about an hour and a half.
After the allotted time:
- While the dough was rising, I started to make the filling/frosting. All the ingredients went into one bowl and as we had liquid margarine, it worked without having to melt anything. :)
It was at this point I decided it didn't taste orangy enough for me, so I added another 3 tbsp of orange juice and the juice from the orange I'd zested.
- Now the dough had risen it was pressed back down into the bowl left to rise for another 30 minutes.
Before:
After:
- Then the dough was rolled out (with the inside of a foil roll because I couldn't find a rolling pin) into a rough 15" by 9" rectangle.
- Spread the orange filling across the dough, being careful not to let it drip over the edges. You should also leave half to a whole inch gap around the edges as well as enough to use for frosting later.
- The dough must then be rolled up and cut into equal sized pieces. I enlisted M's help here because holding the dough steady while cutting wasn't easy.
- Place the rolled slices of dough into a lined and greased baking pan and let rise for 30 minutes until it has risen to nearly twice the size. At about 20 minutes you should pre-heat the oven to 180*C/350*F.
Lined in the pan:
- It was at this point I messed up and added the frosting to the rolls. This shouldn't be added until the end, but I'm pointing it out as you can see it in the picture just before baking.
- Once cooked for 30 minutes, or until they are brown (I pulled mine out at 15 minutes because they were brown), leave them to cool - you can leave them in the pan or transfer them to a rack.
- When they are cool you should add the rest of the frosting. As I had mistakenly already done that I quickly mixed some up using the rest of the orange juice and a bit of the icing sugar.
Notes: Adding the frosting so soon to eating meant the brioche was really sticky and in my opinion the orange taste was not strong enough for my personal preference. Next time, should we make it again (and we might because we did enjoy it), we'll add some orange zest to the dough itself - provided that won't change the dough too much - and increase the concentration of orange juice.
The brioche can be frozen according to google and How to freeze Brioche. For brioche dough it should be kept alone or above any other items - as damage to the dough could cause it not to rise. After removing from the freezer the dough should be allowed to thaw and then rise. The dough can be thawed in the oven at 350*F for 30 minutes before being baked according to the recipe used.
Brioche that has been baked should be cooled down to room temperature, wrapped in tin foil, and then stored individually in freezer bags/an airtight container. Upon removal from the freezer the brioche should be kept at room temperature to thaw entirely before transferring to an oven and reheated - still inside the foil - at 300*F for 20 to 25 minutes.
Sorry for the quality of any piccies. They were taken with my mobile as my digital camera is unavailable until I get my charger sorted out.
Ingredients
Dough:
- 1 pack of dry yeast
- 4 tbsp (1/4 cup) warm water (at between 110*F to 115*F)
- 24 tbsp (1 1/2 cups) lukewarm milk (we heated it in the microwave on full for one minute)
- 8 tbsp (1/2 cup) cane sugar
- 1 tsp salt
- 1 beaten egg
- 4 tbsp (1/4 cup) vegetable oil (we used rapeseed)
- 72 tbsp (4 1/2 cups) flour
Before one looks at me weirdly, I got the conversions from Google. I think they're correct. Otherwise, I'll be crossing my fingers on the taste in a moment. :P
Frosting/Filling:
- 3 tbsp butter or margarine
- 1 tbsp orange zest (I used the whole orange zest)
- 3 tbsp fresh orange juice
- 36 tbsp (2 to 2 1/4 cups) icing sugar
To clarify, we didn't have an idea of what a "cup" was in cooking. Google said that one cup was 16 tablespoons. So that's how I did all my measuring, apart from one instance which I'll go into further later.
Recipe:
- In a bowl dissolve the yeast in warm water (110*F to 115*F) and let sit for ten minutes to activate the yeast.
- Stir in the other ingredients, but only use half the flour. Set the rest of the flour aside for use later.
- Add the remaining flour to the dough until it starts to become easier to handle. In the end we had to add more than the flour I had set aside because it was too sticky to handle easily.
- Place the dough onto a floured countertop and knead (for approximately five minutes) until it is smooth and elastic.
- Gather the dough up and place inside a greased bowl before covering with a towel. Let the dough proof until it has doubled in size; about an hour and a half.
After the allotted time:
- While the dough was rising, I started to make the filling/frosting. All the ingredients went into one bowl and as we had liquid margarine, it worked without having to melt anything. :)
It was at this point I decided it didn't taste orangy enough for me, so I added another 3 tbsp of orange juice and the juice from the orange I'd zested.
- Now the dough had risen it was pressed back down into the bowl left to rise for another 30 minutes.
Before:
After:
- Then the dough was rolled out (with the inside of a foil roll because I couldn't find a rolling pin) into a rough 15" by 9" rectangle.
- Spread the orange filling across the dough, being careful not to let it drip over the edges. You should also leave half to a whole inch gap around the edges as well as enough to use for frosting later.
- The dough must then be rolled up and cut into equal sized pieces. I enlisted M's help here because holding the dough steady while cutting wasn't easy.
- Place the rolled slices of dough into a lined and greased baking pan and let rise for 30 minutes until it has risen to nearly twice the size. At about 20 minutes you should pre-heat the oven to 180*C/350*F.
Lined in the pan:
- It was at this point I messed up and added the frosting to the rolls. This shouldn't be added until the end, but I'm pointing it out as you can see it in the picture just before baking.
- Once cooked for 30 minutes, or until they are brown (I pulled mine out at 15 minutes because they were brown), leave them to cool - you can leave them in the pan or transfer them to a rack.
- When they are cool you should add the rest of the frosting. As I had mistakenly already done that I quickly mixed some up using the rest of the orange juice and a bit of the icing sugar.
Notes: Adding the frosting so soon to eating meant the brioche was really sticky and in my opinion the orange taste was not strong enough for my personal preference. Next time, should we make it again (and we might because we did enjoy it), we'll add some orange zest to the dough itself - provided that won't change the dough too much - and increase the concentration of orange juice.
The brioche can be frozen according to google and How to freeze Brioche. For brioche dough it should be kept alone or above any other items - as damage to the dough could cause it not to rise. After removing from the freezer the dough should be allowed to thaw and then rise. The dough can be thawed in the oven at 350*F for 30 minutes before being baked according to the recipe used.
Brioche that has been baked should be cooled down to room temperature, wrapped in tin foil, and then stored individually in freezer bags/an airtight container. Upon removal from the freezer the brioche should be kept at room temperature to thaw entirely before transferring to an oven and reheated - still inside the foil - at 300*F for 20 to 25 minutes.