Orange Marmalade Brioche
Prep time: 3hrs | Serves: 4-6
Ingredients:
For the Brioche Dough:
• 500g strong white bread flour
• 7g fast-action dried yeast
• 10g sea salt
• 60g caster sugar
• 4 medium eggs (approx. 220g without shells)
• 80g whole milk, warm
• 200g unsalted butter, softened and cubed
• Zest of 1 orange (approx. 3g)
For the Filling:
• 200g orange marmalade
To Finish:
• 1 egg (approx. 55g), beaten
Method:
1. In a large bowl (or stand mixer), combine the flour, yeast, salt and sugar, keeping the salt and yeast separate initially.
2. Add the eggs and warm milk. Mix to form a soft dough, then knead for 8–10 minutes until smooth and elastic.
3. Gradually add the softened butter, a few cubes at a time, kneading continuously until fully incorporated. The dough will become rich, glossy and slightly sticky.
4. Add the orange zest and knead briefly to combine.
5. Place the dough into a lightly oiled bowl, cover and leave to prove for 1–1.5 hours, or until doubled in size.
6. Once risen, tip the dough onto a lightly floured surface and gently knock back the air.
7. Roll into a rectangle approximately 30cm x 40cm.
8. Spread the orange marmalade evenly over the surface, leaving a small border around the edges.
9. Roll the dough tightly into a log. For a swirl effect, cut the log lengthways and twist the two halves together, or leave whole for a simpler finish.
10. Place into a greased loaf tin. Cover and leave to prove again for 45 minutes until puffed up.
11. Preheat your oven to 180°C (fan 160°C).
12. Brush the top with beaten egg.
13. Bake for 30–35 minutes until deep golden and cooked through. If browning too quickly, loosely cover with foil.
14. Allow to cool slightly before slicing — this helps the structure set and keeps the crumb soft.
15. Taste and adjust next time if needed — more marmalade for a stronger citrus hit or a touch more zest for brightness.
Storage:
Store in an airtight container at room temperature for up to 2 days. Best enjoyed slightly warm. Suitable for freezing for up to 1 month.
