Cranberry-Orange Brioche
This sweet, buttery loaf is light and airy, and studded with tangy cranberries. It's a perfect breakfast treat served warm, spread with melting butter.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup (170g) cool water
- 2 large eggs, cold from the refrigerator
- 8 tablespoons (113g) unsalted butter, at cool room temperature, 65°F to 68°F
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons instant yeast
- 1 1/2 teaspoons (9g) table salt
- 1/8 to 1/4 teaspoon orange oil, to taste*
- 1 tablespoon (14g) orange zest
- 4 cups (480g) King Arthur Unbleached All-Purpose Flour
- 1 cup (113g) dried cranberries
- 1/4 cup (25g) candied orange peel
Instructions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all the dough ingredients, except the cranberries and orange zest, to make a soft, smooth dough. If kneading by hand, this will take awhile due to the amount of butter in the dough.
- 2
Add the cranberries and peel, and knead for another 4 or 5 minutes.
- 3
Allow the dough to rise, covered, for about 1 hour, or until it's quite puffy.
- 4
Divide the dough into 20 pieces (about 50g each) to make mini brioche; or 12 pieces (about 85g each) to make larger individual brioche in muffin cups; or 2 pieces (about 524g each) for full-size brioche pans.
- 5
Roll the dough into balls, and place into brioche papers, pans, or greased muffin cups.
- 6
Cover and allow to rise until doubled and puffy, abut 1 hour.
- 7
Towards the end of the rising time, preheat the oven to 350°F.
- 8
Bake the brioche for 14 to 18 minutes (for small brioche); 18 to 20 minutes (for muffin-sized brioche); or 30 to 35 minutes, for two large brioche. If necessary, tent lightly with foil midway through, to prevent over-browning. The finished bread will be a deep golden brown.
- 9
Remove the brioche from the oven, and transfer to a rack to cool completely.