Stuffed Brioche with Orange Flavor
Soft, sweet brioche rich with milk, butter, eggs, orange zest, raisins, and coconut.
A soft sweet brioche-style bread enriched with milk, butter, eggs, and orange zest, with fruit and coconut folded into the dough or filling.
Like a sweet filled bun or coffee bread.
Expect a tender, enriched crumb rather than a simple loaf. Orange zest is the key flavor, with a gentle sweetness and a soft bakery-style texture.
Ingredients
- 750 g (6 cups) Flour
- 2 Eggs
- mentioned without a quantity Raisins
- mentioned without a quantity Zest of 1 orange
- ¼ cup Oil
- 2 cups (400 ml) Milk
- 80 g Coconut
- 100 g Sugar
- 50 g Butter
- 1 sachet (12 g) Yeast
- 1 teaspoon Vanilla
- 1 teaspoon Fennel
- 1 teaspoon Mahleb
- ½ teaspoon Salt
- mentioned as an option for serving/filling Condensed milk
- for brushing before baking Egg yolk
- mentioned with the egg yolk for brushing before baking Milk
Instructions
- Warm the milk in a saucepan until lukewarm.
- In a bowl, mix the warm milk with the yeast, sugar, eggs, vanilla, mahleb, and fennel.
- Add the flour to the bowl and knead the mixture until it comes together.
- Add the salt to the dough and knead until incorporated.
- Gradually add the oil to the dough and knead until smooth.
- Cover the bowl and leave the dough in a warm place for 20 to 25 minutes, until doubled in size.
- Divide the dough into two approximately equal pieces.
- Roll out the first piece into a rectangle on a floured surface.
- Brush the dough with slightly melted butter.
- Grate the orange zest over the surface of the dough.
- Sprinkle the sugar over the surface of the dough.
- Distribute the coconut over the dough, leaving the edges unfilled so the dough can be sealed well.
- Distribute the raisins over the surface of the dough.
- Roll up the dough and seal the ends well.
- Repeat the same steps with the second piece of dough.
- Line a 23 cm cheesecake pan with parchment paper and butter its sides.
- Arrange the first and second rolls in the pan in a spiral or interwoven shape, as shown in the video.
- Cover the pan and leave for 45 minutes to proof.
- In a bowl, mix the egg yolk with a little milk and vanilla.
- Brush the surface of the dough with the mixture before placing it in the oven.
- Preheat the oven to 200°C with top and bottom heat.
- Place the pan on the middle rack, then bake at 170°C with bottom heat only for 45 minutes.
- Remove the ma'rouk, a sweet Syrian bread, from the oven and let it cool slightly.
- Pour condensed milk over the top when serving, if desired.