Orange Brioche Bread

This orange bread is quite different from normal bread. It is soft, made with butter and has a strong aroma of sweet orange. You will start by making the sugar orange peel, remove the skin of two oranges, make sure you only get the skin of the oranges and not the white fascial part of the orange because that will make the bread taste bitter. Cut the orange peel into small dices then put them in a small pot and add sugar and water.

If you are using more oranges then you will increase the quantity of sugar and water. Put the pot over medium heat, stir then bring it to a boil, heating it for about 15 minutes. Turn off the heat and let it cool down then pour the sugar orange peel into a small bowl and let it cool completely before using it.

To make the dough, add high gluten flour into a bowl of a stand mixer and add sugar and dry yeast. break two eggs in a bowl and lightly beat it then add it to the bowl with the flour then you will also add ice milk then with the hook attachment, mix the dough from low speed and as it starts to come together increase the speed and knead until soft.

Add salt and softened butter then take about 40 grams of the sugar orange peel and put it into the dough. Knead the dough with the added ingredients at low speed until smooth and the added ingredient are well mixed in the flour. Roll the dough into a round shape then place it in an oiled bowl and wrap it with plastic wrap.

Let the dough proof for one hour or until it doubles in size, lightly flour your work surface then dump the dough on it and press it with your hand to make it round then divide the dough into 20 equal parts. Take out the small divided dough and knead it to a round ball shape and cover then with plastic wrap and let them sit that way at room temperature for 15 minutes.

After 15 minutes, take out the dough and flat squeeze with the palm of your hand, squeeze it hard to remove any trapped air in the dough then fold the dough from all sides top the centre then turn it over and round it. Repeat with the remaining dough until they are done then you will need to prepare two 6inch round baking pans by greasing the sides and bottom with butter.

Put the prepared bread dough into the baking pans, it should be 10 bread dough in each pan then cover them with plastic wrap and let them proof for the second time for 70 minutes. Once proofed, brush the top with egg wash then sprinkle some pearl sugar on top and bake in a preheated 320 degrees Fahrenheit oven (160C) for 25 minutes until the surface is golden.