• Sarah L Samuels

Orange & White Chocolate Brioche

My boys love brioche for breakfast and this recipe is constantly requested!! It’s easy to make and then you can leave it in the fridge overnight and bake it the next day for breakfast! I love the combination of the white chocolate with the orange but be warned one slice is never enough!!!

Jump to recipe

To start put the flour into the bowl of a stand mixer with the dough hook attachment.


Add salt and sugar to one side of the bowl and add the yeast to the opposite side. If the salt touches the yeast it could kill it and your dough will not rise.

Then add the tepid milk, eggs, orange zest and orange juice.

Mix using a medium speed until all the ingredients are incorporated and a soft dough starts to form leave to mix for a further 4 minutes. The dough will be very loose but that is how it should look.

Set a timer for 8 minutes and leaving the mixer on a medium speed add small pieces of the soft butter into the dough. Do not add the next piece until the previous one has been fully incorporated. Continue until all the butter has gone and leave to mix until the 8 minutes have passed.

Finally add the white chocolate chips and mix again to incorporate throughout the dough.

The dough will be very loose but shiny.



Transfer the dough to a medium sized greased bowl and cover with cling film. Then place in the fridge and leave overnight to firm up.

The next day grease a 2lb loaf tin.



Take the dough out of the fridge onto a lightly floured surface and divide into 3 pieces. Roll each piece into a long sausage shape.

Join the top ends together and plait the three strands.

Once plaited pinch the ends together ready to place in the tin.


Place the plait into the prepared tin.


Then cover with greased cling film and leave for at least 2 hours until the dough reaches nearly to the top of the tin. Do not rush this stage - if the dough has not reached the top then leave it longer.

Pre-heat the oven to 200 degrees centigrade (180 fan).



Brush the top with some egg wash and bake for 25 minutes. Leave to cool in the tin before slicing.


Ingredients:


300g Strong White bread flour

3g Salt

40g Caster sugar

7g Dried yeast

100ml Tepid milk

2 Large eggs

Zest of 1 Orange

Juice of 1 Orange

150g Unsalted soft butter

100g White chocolate chips


Method:


  1. Put the flour into the bowl of a stand mixer with the dough hook attachment.

  2. Add salt and sugar to one side of the bowl and add the yeast to the opposite side. If the salt touches the yeast it could kill it and your dough will not rise.

  3. Then add the tepid milk, eggs, orange zest and orange juice.

  4. Mix using a medium speed until all the ingredients are incorporated and a soft dough starts to form leave to mix for 4 minutes. The dough will be very loose but that is how it should look.

  5. Set a timer for 8 minutes and leaving the mixer on a medium speed add small pieces of the soft butter into the dough. Do not add the next piece until the previous one has been fully incorporated. Continue until all the butter has gone and leave to mix until the 8 minutes have passed.

  6. Finally add the white chocolate chips and mix again to incorporate throughout the dough.

  7. The dough will be very loose but shiny.

  8. Transfer the dough to a medium sized greased bowl and cover with cling film.

  9. Place in the fridge and leave overnight.

  10. The next day grease and line a 2lb loaf tin.

  11. Take the dough out of the fridge and divide into 3 pieces. Roll each piece into a long sausage shape.

  12. Plait the three strands and place into the prepared tin.

  13. Cover with greased cling film and leave for at least 2 hours until the dough reaches nearly to the top of the tin. Do not rush this stage - leave for longer if it has not risen to nearly the top of the tin.

  14. Pre-heat the oven to 200 degrees centigrade (180 fan).

  15. Brush the top with some egg wash and bake for 25 minutes. Leave to cool in the tin before slicing.

Download recipe

OrangeWhiteChocolateBrioche
.pdf
Download PDF • 121KB

Sarah’s extra slice…….


If you don’t like white chocolate you could use dark chocolate chips instead.

Do not rush the proving it may take longer than two hours to reach nearly to the top of the tin - it will be worth the wait.



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