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 of 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!
With all the baking that I do, somehow, I’ve never gotten around to baking Brioche. It’s 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 flavoring these. I think marmalades work beautifully well in pastries of all kinds. They bring a certain air of sophistication to the said confection without making it overly sweet but so flavorful.
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. I am not the one with patience for that!
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 flavor from that amazing marmalade. This would be such a perfect breakfast treat, though we’ve been snacking on it very very happily! Through the day!
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Orange Brioche Rolls
- 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
- Put milk and yeast in a bowl. Stir to dissolve.
- Combine flour, salt and eggs in the bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture.
- Mix on low speed for about 5 minutes.
- 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.
- In another bowl, mix the butter and sugar well.
- Add a few pieces to the dough, then with the mixer running low, add the rest, one piece at a time.
- 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.
- 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.
- 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.
- Once the dough has chilled, take it out on a floured surface. Roll into a rectangle, roughly 18" by 12", 1/4" thick.
- Spread the marmalade on the top half of the rectangle, lengthways. Fold the bottom half over the marmalade.
- 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.
- Cover with kitchen towel again and let rise for 30 -40 mins. Preheat oven to 180C.
- 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.