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