Saturday, September 29, 2007

Citrus Brioche

It feels so good to spend the weekend at home. Time with my kids and of course, some time for baking. Browsed through some bread books borrowed from the library and settled on 'Florida Citrus Brioche. It looks so delicious. Here's what I mean.

So I measured the ingredients, grated the orange dump everything into my breadmaker to knead the dough. Only then did I realise that the recipe requires that the dough be left to rest in the refrigerator overnight! NO patience for that, so I'll just bake it 'normal'.

Unfortunately, the end result was a far cry from the picture. Here's my citrus brioche

Had a few mishaps too.. I used plain flour instead of bread flour!!!! Gosh!! No wonder following the recipe did not give me a dough, but a cake batter instead. Plain flour absorbs less water than bread flour. In the end, I had to add an extra cup of flour to make the 'batter' come together... sigh...

Before adding extra flour

and after

And this is after shaping, proofed, brushed with egg and decorated with twisted orange slice.

Taste wise, it is nice and refreshing. Unfortunately not fluffy soft.. no fault of the recipe.. entirely mine.

So here's the recipe if you are interested.

5 large eggs
2 tablespoon dry yeast
1/2 cup sugar
2 teaspoons orange extract
2 teaspoons grated orange rind
2 tablespoons high quality orange liquer (Cointreau or Grand Marnier)
3 and 1/2 cup bread flour
2 teaspoons salt
1 cup butter
1 egg, beaten for brushing
12 thin orange half slices, with peel, for garnishing


1. Mix eggs, milk, sugar, extract, orange rind, orange liquer and flour for 3 minutes on low speed
2. Switch to medium speed, add salt and knead for 7 minutes
3. Gradually add butter, and knead till a smooth uniform dough is formed
4. Cover with plastic and leave to rise in refrigerator overnight
5. Transfer dough to floured surface and punch down
6. Divide dough into 3 equal parts and each part into 4 pieces, for a total of 12
7. Roll each piece into a ball and place in a cup. Brush with beaten egg and top with a twisted half slice of orance. Let rise at room temp for 2 hours or until 3 times in size
8. Bake in 180 degree oven for 15 minutes, or until golden brown

I wish you success!

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