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.

Brioches with Orange Zest "panbrioche alla scorza di arancia"