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

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

If you have never prepared leavened dough, it may seem complicated, but nothing is further from reality, it just requires patience. Although I must admit that I always use my Kitchen Aid to prepare this type of dough, as it makes the job much easier. It is also a real delight to see how the dough acquires that silky texture as the butter is integrated. I am hypnotized watching how the brioche is kneaded in the Kitchen Aid, it is better than many TV shows, 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 do not 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, as it cooks very evenly, and the brioche couldn't be more beautiful! And it is clear that these molds can not only be used to make delicious biscuits.

Let's go for the recipe!!

Kugelhopf Bundt Nordic Ware mold and porcelain plate Caractère Revol

Ingredients

For the brioche dough:

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

For the candied oranges (optional):

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

KitchenAid Red pomegranate 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 place over medium-high heat.
3. Once the water reaches a boil, lower the heat to a minimum and let it cook for about 5 minutes.
4. Remove the saucepan from the heat and put the orange slices in a colander (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 pulp of the oranges. This step removes the bitterness from the skin of the oranges.
6. Next, put the orange slices back in the saucepan, add the 200 g of sugar and the 100 ml of water and put on a gentle heat for approximately 30 minutes, trying not to touch the oranges so 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 get a smooth, elastic dough that comes off the sides of the bowl (approximately 15 minutes).
5. Pour the dough onto the worktop, stretch it into a rectangle and spread out the candied orange cubes on it.
6. Cut the rectangle of dough into two parts and put 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, place it in a lightly greased Kitchen Aid bowl, cover with plastic wrap and leave to rise in a warm, draft-free place until doubled in volume (about an hour and a half). half or two hours, depending on the ambient temperature).
8. When the dough has doubled its volume, turn it over onto the countertop 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 large enough to fit through the chimney of the Bundt pan .
10. With a release spray , grease the Bundt mold and reserve.
11. If you decide to put 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 this time, remove the brioche from the oven and let it cool on a wire rack for 10 minutes.
16. Unmold and let cool completely on a wire rack before serving.

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 a hermetically sealed bag, it will keep quite well for another day.

• In any case, it freezes phenomenally, 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 dark chocolate chips 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 one, any combination will be fantastic.

Kugelhopf Bundt Nordic Ware Mold