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!

Orange Brioche Rolls

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.

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. 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!

Orange Brioche Rolls

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Orange Brioche Rolls

Prep Time12 hrs
Cook Time20 mins
Total Time12 hrs 20 mins
Servings: 12 Rolls
Author: Natasha Minocha


  • 70 ml Warm milk
  • 2 tsp Dry active Yeast
  • 300 gms All-purpose 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.


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