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Brioche Bread with Orange, raisins, and Nuts
Cooking Fantasies

Brioche Bread with Orange, raisins, and Nuts

Delicious soft and flavorful sweet bread brioche with orange, raisins, and nuts.
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Prep Time 30 minutes
Cook Time 35 minutes
Proofing Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 People
Course: Breakfast
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 500 gr All-purpose Flour 4 cups
  • 125 ml Warm Water 1/2 cup
  • 125 ml Orange Juice 1/2 cup
  • 9.5 gr Fresh Yeast 1 tbsp
  • or
  • 13 gr Active Dry Yeast 1.5 tbsp
  • 90 gr Sugar 1/2 cup
  • 1 tsp Vanilla Extract or Vanilla Sugar
  • 1 Egg
  • 80 gr Vegetable Oil 6 tbsp
  • 1/2 tsp Salt
  • 25 gr Raisins 3 tbsp
  • 40 gr Almonds 1/4 cup
  • 40 gr Hazelnuts 1/4 cup
  • 25 gr Icing Sugar 2 tbsp
  • 1 Orange thinly peeled
  • 40 gr Soft Butter 3 tbsp (to brush the dough before adding the filling)
  • 15 gr Soft Butter 1 tbsp (extra for the top)
Orange Glaze
  • 45 ml Orange Juice 3 tbsp
  • 50 gr Icing Sugar 1/2 cup

Method
 

  1. Dissolve the yeat into the warm water.
  2. Add sugar, vanilla extract or vanilla sugar, orange juice and half the amout of teh flour.
  3. Combine and allow to rest for 5 minutes.
  4. Add the egg, vegetable oil, salt, and the rest of the flour.
  5. Combine and knead the dough until smooth.
  6. Cover and proof for at least one hour.
Nuts and Orange Filling.
  1. Mix the nuts, orange peel and icing sugar together and process till you have a crumble consistency.
Dough
  1. Degaze the dough and roll it into a rectangular at least 48 cm / 19 inches long.
  2. Brush the dough rectangular with the soft butter, spread the filling, add the raisins and roll the dough from the long side. You can keep 1 tbsp of the nuts filling for later.
  3. Slice the dough lengthwise and leave it connected on one end.
  4. Twist the dough and place it to a generously buttered baking ring mold.
  5. Brush the brioche with the remaining 1tbsp of soft butter, add some raisins, some orange zest and crushed nuts.
  6. Proff the brioche for another hour.
  7. Preheat the oven to 170C/ 338F and bake for 30 to 35 minutes.
Orange Glaze
  1. Mix the orange juive with the icing sugar.
  2. Allow the brioche to slightly cool and pour the orange glaze to cover to the brioche.

Notes

Pieces of equipment you might need for the recipe:
Fruit Peeler 
 
Round Tube Pan