Orange Brioche

by | Dec 10, 2020 | Brioches & Viennoiseries, Pastry | 2 comments

I love brioches ……. especially the homemade ones.
A very tasty and gorgeous orange brioche, with orange marmalade and candied orange.
For a delicious breakfast or for a good afternoon tea.
A brioche with an attractive shape, to be shared with your family, a brioche that will appreciated by parents and children.

brioche all'arancia


brioche all'arancia

Orange brioche

Orange brioche dough

  • 1.5 cups (200 g) bread flour 
  • 2/3 cup + 1/4 cup (115 g) all purpose flour
  • 1/5 oz (5 g) fresh yeast 
  • 3/4 cup + 1 tbsp + 2 tsp (190 g) full fat milk, room temperature
  • 4 tbsp + 1 tsp (65 g) superfine granulated sugar
  • 4.5 tbsp (65 g) soft unsalted butter
  • A generous 1/2 tsp (4 g) salt
  • Vanilla powder
  • Zest from 2 oranges


  • Orange marmelade 
  • Diced candied orange peel cubes
  • Whole egg to brush
  • Pearl sugar
  1. In the bowl of a stand mixer fitted with dough hook, pour sifted flours with fresh yeast and flavors.

    On low speed, start to combine the ingredients.

    Pour the milk and knead until you get a raw dough.

    Add gradually the sugar and increase the speed (5/6 kitchen aid)

    Add gradually the butter, then salt.

    Knead the dough until it doesn’t stick to the sides of the bowl and it will turn into a

    smooth, shiny dough (20/25 minutes).

    Shape the dough into a ball and let rise until double in size, covered with plastic wrap.

    Deflate the dough, place the dough in a bowl, cover with plastic wrap and refrigerate for

    about 12/18 hours.

    Roll out dough on a baking sheet and shape into a rectangle measuring 16×12 inches (

    40×30 cm).

    (Refrigerate the dough a couple of times if necessary to harden).

    Spread an orange marmalade layer, remaining 1.5 inches (4 cm) from the edges.

    Cover the surface with diced candied orange peel cubes.

    Use both hands to roll up the rectangle like a roulade, starting from the long side

    and ending at the other long end.

    Refrigerate for about 20 minutes.

    Using a knife, gently cut the roll in half lengthwise, leaving the top uncut, for about 1.5

    inches (4 cm) and twist together the two edges of dough.

    Shape into a donut, seal the dough and place on a baking tray, lined with baking paper.

    Place a well-buttered ring around the donut (8 inches in diameter and 2.5 inches in high),

    cover with cling film and leave to rise until doubled.

    Brush with beaten whole egg, sprinkle with pearl sugar and bake for 30/35 minutes in a

    fan oven, 320F – 160°C.

    Out of the oven, remove the ring and let completely cool.


Brioche recipe by J.Cagnes

Brioche all'arancia

Brioche all'arancia


  1. Maria

    Thank you for such an aromatic recipe! Your photos are also incredible!
    But…don’t we need at least an egg in order to call it “brioche”?

    • Paolo Amorosi

      Dear Maria it depends on the recipe, the brioche does not necessarily need eggs.


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