Orange Brioche

I have to admit that, when it comes to sweets, I have a weakness — and brioches drive me crazy! So I couldn't resist sharing with you the recipe for this delicious orange brioche. Today I've shaped it as a bundt cake.

I promise it's a foolproof combination: the softness of the dough, incredibly fluffy, the delicate buttery flavor, and of course, the delicious touch that the orange adds — it's enough to go crazy!!

If you've never made yeasted doughs, it may seem complicated, but nothing could be further from the truth; it just requires patience. Although I must admit that I always use my Kitchen Aid to make this type of dough, as it makes the job much easier. It's also a real delight to watch the dough acquire that silky texture as the butter is incorporated. I get hypnotized watching the brioche being kneaded in the Kitchen Aid — it's better than many TV shows, I promise!!

On this occasion I added pieces of candied orange to the dough, which I also used to decorate the brioche, but this is completely optional; if you don't like them, you can leave them out, since the orange flavor in the brioche comes from the juice and zest added to the dough.

As you can see, I used a Nordic Ware mold to bake the brioche, which is something I do often because the baking is very even, and the brioche couldn't be prettier!! And it's clear these molds aren't just for making delicious cakes.

Let's get the recipe!!

Kugelhopf Bundt Nordic Ware mold and Caractère Revol porcelain plate

Ingredients

For the brioche dough:

• 500 g strong flour
• 10 g salt
• 100 g sugar
• 150 g egg
• 130 ml orange juice
• 40 g fresh yeast or 12 g dry baker's yeast
• Zest of 1 orange
• 100 g butter

For the candied oranges (optional):

• 2 medium oranges
• Water for boiling (about 500 ml)
• 1 teaspoon salt
• 200 g sugar
• 100 ml water

KitchenAid stand mixer Grenadine Red and Microplane grater

Preparation

For the candied oranges:

1. Wash the oranges well, and with a sharp knife, cut them into slices about 1 cm thick.
2. Place the orange slices in a saucepan with the boiling water and the teaspoon of salt and set over medium-high heat.
3. Once the water reaches a boil, lower the heat to the minimum and let simmer for about 5 minutes.
4. Remove the pan from the heat and place the orange slices in a colander (discarding the cooking water).
5. Rinse the oranges under cold running water, taking care that the stream isn't too strong so as not to damage the orange flesh. This step removes the bitterness from the orange peel.
6. Next, return the orange slices to the pan, add the 200 g of sugar and the 100 ml of water and simmer gently for about 30 minutes, trying not to touch the oranges so they don't break.
7. After that time, remove the pan from the heat and let the oranges cool in the syrup.
8. Before adding them to the brioche, drain them well, placing them on a rack to remove excess syrup.
9. To add them to the brioche cut them into small dice (reserving 6 slices for decoration)

For the brioche:

1. In the bowl of the Kitchen Aid put all the ingredients except the butter. If you use fresh yeast crumble it before adding.
2. Attach the dough hook to the Kitchen Aid and knead at speed 1 for about 10 minutes, until you obtain a smooth dough.
3. At that point begin adding the butter little by little, not adding a piece until the previous one is perfectly incorporated.
4. Knead until you obtain a smooth, elastic dough that pulls away from the sides of the bowl (about 15 minutes approximately).
5. Turn the dough out onto the work surface, stretch it into a rectangle and distribute the candied orange pieces over it.
6. Cut the rectangle of dough in two and place one on top of the other so the orange pieces are evenly distributed in the dough.
7. Next, shape the dough into a ball, put it in the Kitchen Aid bowl lightly greased, cover it with plastic wrap and let it rise in a warm, draft-free place until it doubles in volume (around an hour and a half to two hours, depending on room temperature).
8. When the dough has doubled in volume, turn it out onto the work surface and, pressing gently with your fingertips, degas it and let it rest for 10 minutes to relax, covered with a kitchen towel.
9. Then shape the dough into a ball and make a hole in the center with your fingers, making the hole large enough to fit through the chimney of the Bundt mold.
10. With a non-stick baking spray grease the Bundt pan and set aside.
11. If you decide to use the candied oranges for decoration, cut the reserved orange slices in half and place them in the base of the Bundt pan.
12. Next, place the brioche dough in the mold, cover the dough with plastic wrap and let it rest until the dough doubles in volume.
13. Meanwhile, preheat the oven to 180°.
14. Once the dough has doubled in volume, bake at 180° for 40 minutes.
15. After that time remove the brioche from the oven and let it cool on a wire rack for 10 minutes.
16. Unmold and let it cool completely on the rack before enjoying.

Kugelhopf Bundt Nordic Ware mold

Notes:

• Like all pastries of this type, it's best to eat the brioche the same day, but if kept in a resealable bag it will keep quite well for one more day.

• In any case, it freezes wonderfully, so if we're not going to eat it all the same day, it's best to freeze it and when we're ready to eat it, let it thaw at room temperature.

How about adding pieces of dark chocolate to the dough? The flavor combination is fabulous. Or try incorporating some nuts, or raisins… The possibilities are endless, and with a brioche base as delicious as this, any combination will be fantastic.

Kugelhopf Bundt Nordic Ware mold