These Orange Brioche Rolls are so simple and packed with beautiful flavors and textures. They are soft, buttery and lightly sweet. The perfect breakfast treat or snack!
Prep Time12 hourshrs
Cook Time20 minutesmins
Total Time12 hourshrs20 minutesmins
Servings: 12Rolls
Calories:
Author: Natasha Minocha
Ingredients
70mlWarm milk
2tspDry active Yeast
300gmsAll-purpose flour
1/2tspsalt
3eggs
175gmsButter, slightly softenedI used 130 gms
15gmssugar
3TbspBitter Orange MarmaladeYou may need more
Eggwash1 egg mixed with 1 Tbsp milk
2TbspPearl sugarOptional
Instructions
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.
Notes
Recipe adapted from Michel Roux's Pastry Savoury & Sweet.