Orange vanilla brioche

Dissolve the sugar and yeast in 1 tablespoon of lukewarm water. Leave to stand for a moment.

Beat the eggs. Cut open the vanilla pod and scrape out the marrow. Mix the vanilla and orange juice and zest through the eggs.

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.

For the garnish put the sugar with 150 ml water and let it boil slowly until a transparent syrup is formed.

Meanwhile, peel the orange with a peeler so that there is no white on the skin and cut the skin into thin strips.

Add the orange peel to the syrup and simmer for about 10 minutes at a low setting.

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).

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.

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.

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.

Remove the brioche from the molds and allow to cool on a rack.

Heat the jam until it is liquid and brush the brioches with it. Sprinkle with the orange peel.