Brioches with Orange Zest "panbrioche alla scorza di arancia"
How to make Brioches with Orange Zest Recipe "panbrioche alla scorza di arancia" - Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
8 cups (1 kg) all-purpose flour
4 tbsp. plus 1 tsp. (40 g) fresh yeast, crumbled
1/3 cup (100 ml) lukewarm milk
1/2 cup (100 g) sugar
8 eggs, at room temperature
1/2 stick (50 g) unsalted butter, softened
salt to taste
zest of 2 oranges, julienned or grated for a stronger flavor
Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the milk.
Add the yeast mixture and sugar to the well, and gradually start incorporating it into the flour a little at a time. Begin to knead the dough, adding the eggs one at a time. Add the butter, salt, and lastly, the orange zest. Continue kneading until the dough is soft, smooth, and elastic.
Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. Shape the dough into small balls, each weighing about 1 3/4 ounces (50 g), or use your imagination and create shapes of your choice, perhaps using a baking cup or a pastry cutter.
Place the brioches, floured and properly spaced (bear in mind that brioche dough increases in size considerably during cooking), on a baking pan lined with parchment paper. Let rise, covered with lightly greased plastic wrap, until doubled in volume, about 1 hour.
Bake at 325°F (160°C) for 15 minutes, or until golden brown.
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| Brioches with Orange Zest "panbrioche alla scorza di arancia" |
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