Imagine sinking your teeth into a pillowy-soft, golden-brown brioche that bursts with tangy cranberries and bright citrusy orange zest. This isn't just any bread - it's a culinary masterpiece that will transform your breakfast or brunch from ordinary to extraordinary. Prepare to embark on a baking adventure that combines the elegance of French pastry techniques with the irresistible flavors of seasonal fruits, creating a show-stopping bread that will have everyone asking for your secret recipe.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup fresh cranberries
- Zest of 1 orange
- 1 tablespoon orange juice
Instructions
- In a large mixing bowl, combine 3 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of salt. Mix well to ensure that the dry ingredients are evenly distributed.
- In a small bowl, activate the yeast by mixing 1 packet of active dry yeast with 1/2 cup of warmed whole milk (110°F to 115°F). Let it sit for about 5-10 minutes until it becomes frothy.
- In a separate bowl, whisk together 1/2 cup of melted unsalted butter, 3 large eggs, the zest of 1 orange, and 1 tablespoon of orange juice until well combined.
- Once the yeast is activated, pour the yeast mixture into the bowl with the egg and butter mixture. Stir to combine.
- Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once the dough has risen, gently punch it down to release the air. Incorporate 1 cup of fresh cranberries into the dough, folding them in until evenly distributed.
- Divide the dough into three equal portions. Roll each portion into a long rope, about 12-15 inches long, on a lightly floured surface.
- To braid the dough, place the three ropes side by side and pinch the top ends together. Braid the ropes by crossing the right rope over the middle, then the left rope over the new middle rope. Repeat this process until you reach the ends.
- Pinch the ends together and tuck them under the braid to secure. Place the braided loaf on a parchment-lined baking sheet.
- Cover the loaf with a towel and let it rise for another 30 minutes, allowing it to puff up slightly.
- Preheat your oven to 350°F (175°C). Once the loaf has risen, bake it in the preheated oven for 25 minutes or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the brioche from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature, enjoying the delightful combination of cranberry and orange flavors.
Tips
- Temperature is crucial: Ensure your milk is precisely between 110-115°F when activating the yeast to guarantee proper rising.
- Knead with patience: Take the full 8-10 minutes to knead the dough, which develops the gluten and creates that signature brioche texture.
- Create the perfect rising environment: Place your dough in a warm, draft-free area like a turned-off oven with the light on to help it rise consistently.
- Don't rush the braiding: Take your time creating an even, tight braid to ensure a beautiful presentation.
- Watch your baking time: Every oven is different, so start checking your brioche around the 20-minute mark to prevent over-browning.
- Cool completely before slicing to maintain the bread's delicate structure and prevent crumbling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 7g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
