Orange Brioche Rolls

Orange Brioche Rolls

We’ve had a busy May, its the birthday month for both the kids  after all.  Holding two parties a day apart from each other does take its toll, coupled with insane amount of work….left me a bit like a zombie for a couple days after! 😉

Now that I’ve surfaced, I wanted to bake something, just for my pleasure.  You know by now how much I love to bake, right? So Sunday afternoon was spent scanning my bookmarked recipe list – its at least  a mile long, I swear!  By the evening, dough for these  Orange Brioche Rolls was ready, refrigerated and I plonked down with my nimbu paani for House of Cards binge!

Orange Brioche Rolls

With all the baking that I do, somehow, I’ve never gotten around to baking Brioche.  Its a  French bread that’s enriched with butter ( lots of it!) and eggs,  with a very tender, airy crumb.  Its typically made in a special fluted tin.  Since I don’t own one ( time to shop!), and a regular bread loaf seemed too boring , I decided to make rolls instead.  My bitter orange thick-cut marmalade came in very handy for flavouring these.

Orange Brioche Rolls

Orange Brioche Rolls

Now this dough is quite sticky, but nothing that a few hours in the refrigerator can’t fix.  I chilled the dough overnight and as long as I worked fast, it was fairly easy to manage the next morning…despite the heat!  It was also quicker because I couldn’t be bothered with making each roll equal -sized.  Clearly.

These baked up fast and pretty.  We tore into a couple of rolls while they were warm…They were divine!  A small confession here-  I almost had a heart attack when I was putting in the butter…its A LOT!  So I reduced the quantity a bit and yet the rolls came out soft, mildly buttery with a wonderful flavour from that amazing marmalade.  This would be such a perfect breakfast treat, though we’ve been snacking on it very very happily!

Orange Brioche Rolls

Orange Brioche Rolls
Yum
Print Recipe
Servings Prep Time
12-14 Rolls 12- 18 Hours
Cook Time
20-25 Minutes
Servings Prep Time
12-14 Rolls 12- 18 Hours
Cook Time
20-25 Minutes
Orange Brioche Rolls
Yum
Print Recipe
Servings Prep Time
12-14 Rolls 12- 18 Hours
Cook Time
20-25 Minutes
Servings Prep Time
12-14 Rolls 12- 18 Hours
Cook Time
20-25 Minutes
Ingredients
  • 70 ml Warm milk
  • 2 tsp Dry active Yeast
  • 300 gms Flour
  • 1/2 tsp salt
  • 3 eggs
  • 175 gms Butter, slightly softened I used 130 gms
  • 15 gms sugar
  • 3 Tbsp Bitter Orange Marmalade You may need more
  • Eggwash 1 egg mixed with 1 Tbsp milk
  • 2 Tbsp Pearl sugar Optional
Instructions
  1. Put milk and yeast in a bowl. Stir to dissolve.
  2. Combine flour, salt and eggs in the bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture.
  3. Mix on low speed for about 5 minutes.
  4. Scrape down the sides of the bowl and then knead at medium speed for about 8-10 minutes. Your dough should be smooth and elastic at this stage.
  5. In another bowl, mix the butter and sugar well.
  6. Add a few pieces to the dough, then with the mixer running low, add the rest, one piece at a time.
  7. When all the butter is incorporated, increase the speed and knead for 6-8 minutes till the dough is smooth and shiny, and comes away from the bowl.
  8. Remove the dough hook. Cover the bowl with a kitchen towel or cling wrap. Leave it to rise for 2 hours or until the dough doubles in volume.
  9. Knock the dough back by flipping it over a couple of times. Cover the bowl and refrigerate for a few hours - not more than 24 hours though.
  10. Once the dough has chilled, take it out on a floured surface. Roll into a rectangle, roughly 18" by 12", 1/4" thick.
  11. Spread the marmalade on the top half of the rectangle, lengthways. Fold the bottom half over the marmalade.
  12. Cut 2 cm strips and start twisting and stretching the ends. It will be a little messy because of all the jam. Form the twisted strip into a bunt.Tuck the hanging end under and lay on a lined baking tray.
  13. Cover with kitchen towel again and let rise for 30 -40 mins. Preheat oven to 180C.
  14. Brush the eggwash over the puffed rolls, sprinkle over the pearl sugar and bake for 20-25 mins or until quite golden brown on top.
Recipe Notes

Recipe adapted from Michel Roux's Pastry Savoury & Sweet.

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6 Comments on "Orange Brioche Rolls"

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Manjulika Pramod

This looks super yum.

Akanxa

Looks great! The brioche has an orange glow that’s perfect! I am going to try them out.

Keith @ How's it Lookin?

I gotta try this. They can be a tasty appetizer, thanks a lot

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