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Katyoung99
Orange vanilla brioche
Try this orange vanilla brioche
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Ingredients
Directions
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Dissolve the sugar and yeast in 1 tablespoon of lukewarm water. Leave to stand for a moment.
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Beat the eggs. Cut open the vanilla pod and scrape out the marrow. Mix the vanilla and orange juice and zest through the eggs.
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Sieve the flour with a little salt in a bowl. Add the butter and the beaten eggs. Mix with the dough hooks of the mixer and pour in the yeast mixture. Knead further until a smooth dough. Cover the dough and let it rise for about 30 minutes.
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For the garnish put the sugar with 150 ml water and let it boil slowly until a transparent syrup is formed.
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Meanwhile, peel the orange with a peeler so that there is no white on the skin and cut the skin into thin strips.
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Add the orange peel to the syrup and simmer for about 10 minutes at a low setting.
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Remove the skins from the syrup and let them dry on a piece of baking paper. Sprinkle with some sugar and allow to air dry (this can be done a few days in advance, then keep the skins air-tight).
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Preheat the oven to 180 ° C. Knead the dough again. Sprinkle the baking tins with a little flour. Divide the dough into 8 equal rolls of bread and place in the molds.
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Pull a small piece out of the middle of each dough ball, turn it into a ball and place on top of it. Cover and allow to rise again for about 30 minutes.
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Fry the brioches in the middle of the oven for about 10 minutes. Lower the oven temperature to 160 ° C and continue cooking for about 15 minutes.
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Remove the brioche from the molds and allow to cool on a rack.
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Heat the jam until it is liquid and brush the brioches with it. Sprinkle with the orange peel.
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Nutrition
395Calories
Sodium0% DV0g
Fat23% DV15g
Protein14% DV7g
Carbs19% DV56g
Fiber0% DV0g
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