Winter in the air: Indulgent orange brioche

Every Sabbath needs sickness, but a wintry Sabbath needs brioche. Bakery Tal Sassi of Jacobs Confectionery Helps Fill the House with Winter Scents with Brioche Brushes

A perfect treat for a winter weekend. Brioche orange (Photo: Dror Einav)

Cypresses (Photo: Dror Einav)

The Jacobs boutique bakery, with two branches in Kiryat Ono and Ramat Hasharon, specializes alongside Lahmi Shaor (a natural sour), in a selection of wonderful pastries that have long been eyeing. So we jumped to the flagship branch in Kiryat Ono, where we met Tal Sassi, the head baker of Jacobs Bakery and received four great recipes from him, which of course fit the home kitchen.

The first in the series was a recipe for savory cheese sticks, which do a total of four groceries, and now comes the turn of this wintry and perfect orange brioche. Get it.

Only 4 ingredients: baked and perfect cheese sticks

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Brioche orange

Recipe By: Tal Sassi, Jacobs Boutique Bakery, Walla System! Food

1 rating / 3.75 stars

• 50 minutes work
• Four hours total
• Medium Difficulty Level
• 12 outlets template

French pastriesC DessertsCakes and CookiesBurghall meal at the kosher

Buttery brioche in wintery oranges (Photo: Dror Einav)

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Ingredients

• • 15 g dry yeast (1 tablespoon)
  • 500 grams of white bread flour
  • 50g sugar (1/4 cup)
  • 1 tablespoon grated orange peel
  • 6 eggs
  • 2 tablespoons milk (30 g)
  • ½ tablespoon salt (10 g)
  • 230 grams of cold butter cut into cubes

• For coating

  • 1 egg
  • Pinch of salt

• For syrup

  • 120g sugar (half a cup + 2 tablespoons)
  • 90 ml (1/3 cup + spoon)

• For submission

  • Grated orange peel
  • Crystalline Sugar (PA)

Preparation

How do you make orange brioche?

• Lightly mix the yeast and flour in a mixing bowl with a kneading hook.

• Add the sugar, grated orange peel, eggs and milk and run for 2 minutes slowly.

• Brush the salt and knead for 4 minutes, still at a slow speed.

• Increase the mixer speed to medium and add the butter cubes quickly, one by one. Continue kneading for about 5 minutes. While kneading, occasionally stop and scrape the dough from the sides of the bowl.

• Transfer the dough from the bowl to a floured surface. Form a stretched ball, place on a floured tray, sprinkle some more flour from the top, cover with plastic wrap and refrigerate for about an hour and a half (90 minutes).

• Remove the dough from the refrigerator, beat it with a flat hand to extract the air and form 12 dense, smooth balls (90 grams each).

• Place the dough balls in a silicone socket pattern or line the sockets with baking paper cut into 12 squares. Soak for 50 minutes at room temperature.

• Preheat oven to 165 degrees. Mix the coating materials (the egg with a little salt) and brush the bristles.

• Put in the hot oven for 13-15 minutes and in the meantime boil the syrup (water and sugar) in a small saucepan.

• Remove the prepared brussels from the oven, brush generously with the hot syrup, sprinkle with a little more orange peel and if you want crystalline sugar too. Carefully release from the mold.

More pastry recipes

• As in Patisserie: Milk Bakery's Brioche

• Chubby and baking: soft brioche donuts

• Pleasant turkey: brioche filled with ricotta and caramelized apples

• Hungarian apple pie

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