A few morning yawns later (by a few I mean a lot), and time to make my family a nice Friday morning breakfast, also my post for Fiesta Friday #17. I made a sweet Brioche with Orange Water Blossom. I also want to introduce today’s new (two) co-hosts; Mr Fitz from Cooking with Mr Fitz and Justine from Eclectic odds n sods.
Serves 12 Slices
- 500g of wheat flour
- 20g of fresh yeast
- 100g of white granulated sugar
- 2 teaspoons of vanilla sugar
- A pinch of salt
- 200ml of lukewarm water
- 50ml of orange blossom water
- 60g of soft butter
- 1 medium egg
- Zest of 1 orange
- 1 egg yolk for the brush
- Pearl sugar
- Candied fruits
Procedure: (either by hand or with stand mixer). I use the stand mixer.
- In a small bowl add the fresh yeast, half a teaspoon of sugar and a little of lukewarm milk.
- Sir with your fingers, cover and set aside for 30 minutes.
- In the mixing bowl on the stand mixer add the flour, the sugar and the vanilla sugar.
- Start to mix on low speed.
- Add the fresh yeast.
- Start to mix the all the ingredients with the hook of your stand mixer, slowly.
- Add the egg, the salt and continue to mix on a medium speed.
- Pour the lukewarm milk and mix.
- Pour the orange blossom water and mix.
- Add the butter and the zest of 1 orange.
- Continue to mix in high speed until the dough becomes soft and detaches from the bowl.
- Transfer the dough into a big floured bowl, cover with a clean kitchen towel and set aside for 1 hour in a warm place.
- Dust with flour a clean surface and transfer the dough into the surface.
- Knead with your hands to remove the bubble’s air (for a few minutes).
- Grease and butter a large baking tray.
- Place the dough on the baking tray.
- Make a round shape.
- With your fingers dig the center of the dough to make a hole (the process to make a crown).
- Flour a medium bowl or a large mug that you place in the center of the dough to make the crown.
- Brush all the surface of the Brioche with the egg yolk.
- Dust with pearls sugar and decorate with candied fruits.
- Let the dough rise for 1 hour (keep the bowl in the middle of the Brioche).
- Preheat the oven to 200C degrees.
- Remove the bowl from the center, you obtain a nice crown.
- Bake for 30 minutes (maybe more or less, depending on the oven).
- Remove when the Brioche is golden brown and allow to cool for 30 minutes.
The brioche is warm and the smell so good, no need to add jam or butter. Perfect addition to a nice family breakfast for a friendly and cheerful atmosphere with the whole family.