orange brioche

I have to admit that, when it comes to sweets, I have a weakness. And I'm crazy about brioches! So I can't help but share with you the recipe for this delicious orange brioche . Today I also shape it into a bundt cake.

I promise you that it is an infallible combination: the softness of the dough , tremendously spongy, the delicate butter flavor, and of course, the delicious touch that the orange gives it is to go crazy!!

If you have never prepared risen dough, it may seem complicated, but nothing could be further from the truth, it just requires patience. Although I have to admit that I always use my Kitchen Aid to prepare this type of dough, since they make the work much easier. It is also a real delight to see how the dough acquires that silky texture as the butter is integrated. I stay hypnotized watching how the brioche is kneaded at Kitchen Aid, it's better than many shows on TV, I promise!!

On this occasion I have added pieces of candied orange to the dough, which I have also used to decorate the brioche, but it is totally optional, if you don't like it, you can remove it, since what gives the brioche the orange flavor, It is the juice and zest that we add to the dough.

As you can see, I used a Nordic Ware mold to bake the brioche, which is something I do often, since the baking is very uniform, and the brioche couldn't be prettier!! And it is clear that these molds can not only be used to make delicious cakes.

Let's go for the recipe!!

Kugelhopf Bundt Nordic Ware mold and Caractère Revol porcelain plate

Ingredients

For the brioche dough:

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

For the candied oranges (optional):

• 2 medium oranges
• Water for cooking (approximately 500 ml)
• 1 teaspoon salt
• 200g sugar
• 100 ml of water

KitchenAid Pomegranate Red food processor and microplane grater

Preparation

For the candied oranges:

1. Wash the oranges well, and with a sharp knife, cut them into slices approximately 1 cm thick.
2. Put the orange slices in a saucepan with the cooking water and the teaspoon of salt and set over medium-high heat.
3. Once the water comes to a boil, lower the heat to low and let it cook for about 5 minutes.
4. Remove the saucepan from the heat and place the orange slices in a strainer (discarding the cooking water).
5. Rinse the oranges under the tap with cold water, making sure that the jet is not too strong so as not to spoil the orange pulp. This step eliminates the bitterness of the orange peel.
6. Next, put the orange slices back in the saucepan, add the 200 g of sugar and the 100 ml of water and put over low heat for approximately 30 minutes, trying not to touch the oranges so that they do not break.
7. After that time, remove the saucepan from the heat and let the oranges cool in the syrup.
8. Before putting them in 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 cubes (reserving 6 slices to decorate)

For the brioche:

1. In the Kitchen Aid bowl, put all the ingredients, except the butter. If you use fresh yeast, crumble it before adding it.
2. Place the hook accessory in the Kitchen Aid and knead at speed 1 for approximately 10 minutes, until you obtain a smooth dough.
3. At that moment begin to add the butter little by little, without adding a piece until the previous one is perfectly integrated.
4. Knead until you obtain a smooth and elastic dough that comes away from the walls of the bowl (approximately 15 minutes).
5. Pour the dough onto the counter, stretch it into a rectangle and spread the candied orange cubes over it.
6. Cut the rectangle of dough into two parts and place one on top of the other so that the orange pieces are well distributed in the dough.
7. Next, shape the dough into a ball, put it in the lightly greased Kitchen Aid bowl, cover it with plastic wrap and let it rise in a warm, draft-free place until it doubles in volume (about an hour and a half). half or two hours, depending on the ambient temperature).
8. When the dough has doubled in volume, turn it onto the counter and, pressing gently with your fingertips, degas it and let it rest for 10 minutes to relax, covered with a kitchen towel.
9. Next, shape the dough into a ball and make a hole in the center with your fingers, making the hole big enough to fit through the chimney of the Bundt pan .
10. With a release spray, grease the Bundt mold and set aside.
11. If you decide to use the candied oranges for decoration, cut the reserved orange slices in half and place them on the base of the Bundt mold.
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 this time, remove the brioche from the oven and let it cool on a metal rack for 10 minutes.
16. Unmold and let it cool completely on the rack before tasting.

Kugelhopf Bundt Nordic Ware mold

Grades:

• Like all pastries of this type, it is best to consume the brioche on the same day, but if we keep it in an airtight bag, it will keep quite well for another day.

• In any case, it freezes great, so if we are not going to eat it all on the same day, it is best to freeze it and when we are going to consume it, let it defrost at room temperature.

What do you think if you add pieces of dark chocolate to the dough? The combination of flavors is fabulous. Or try incorporating some dried fruit, or some raisins... The possibilities are endless, and with a brioche base as delicious as this, any combination is going to be fantastic.

Kugelhopf Bundt Nordic Ware mold