Brioche with orange marmalade

Description

Frankly, from yeast dough I'm not very friendly. But these brioche interested me in an unusual way of styling and I decided in that whatever was to bake. Although, due to my inexperience, a number of difficulties in preparing them still arose, they turned out great: air dough, light orange scent, ruddy ball. Overall the experience was a success!

Ingredients

Flour

250 g
Powdered sugar

2 Tbsp
Yeast

5 g
Salt

0.5 Tbsp
Orange juice

90 ml
Chicken egg

1 piece
Butter

75 g
Jam

40 g

Cooking

With a beater mix the flour, sugar, yeast and salt. I did 1/2 serving, so I got exactly half of each of these ingredients.

Add juice and egg. If you use fresh juice, it must be heated to 80-85 C and then cool. I took orange juice. With a spoon or silicone blades thoroughly mix all ingredients.

Add the softened butter and again mix well. At this point, I kneaded the dough with a silicone spatula. When the dough began to gather into a ball, I put it out of the bowl and continue to knead by hand. I gave a bit of flour to the dough not sticking to hands. It took about 10-15 minutes.

Finally the dough has stopped sticking to your fingers and gathered into a ball.

Now I added to the dough orange marmalade and continued to knead the dough again slightly prisypaya flour. Knead the dough until then, until the jam will not be distributed in the test. The photo shows even the orange peel in the dough (yummy). Put the dough in a clean bowl, cover with cling film and leave in a warm place for 1 hour. The dough should increase in volume twice.

The brioche I used jam Mahe "Orange"

Remove dough from the bowl. Divide it into 6 parts, each portion to make a ball and let them soak for about 10 minutes to rest.

Now you need to roll the dough in the form of pins. To do this conveniently by hand: put the edge of the palm, as if separating 1/3 of the ball and roll it around, sharing the ball on the big and small.

Further, the narrow part between the big and small balls to put two fingers (index and middle) and roll out, extending the narrow part and increasing the distance between the balls.

Then, in a large ball with your fingers to make a hole and stick it on the bottom small ball.

Put muffin paper in muffin tins and leave for 15 minutes. During this time they will rest and slightly rise. At this time, preheat the oven to 180C. Rolls lubricated with a mixture of 1 tbsp water and 1 tbsp. milk (or lightly beaten egg) (part of the rolls I sprinkled with cinnamon sugar) and place in the oven for 15 minutes until they are brown.

Here's our brioche and voila! Bon appetit!

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