@under_baked

Orange Marzipan Brioche bread Recipe. The inspiration for this recipe came a baking magazine. This yeasted dough cake was filled with orange cream and marzipan bits. I recreated this idea with my own recipe for dough and idea of a filling. Hope you will try and enjoy! Recipe yields one loaf, 20(l) x 11(w) x 7(h) cm loaf pan. Dough: 182g Bread Flour 54g AP Flour 110g Eggs 90g Unsalted Butter (Cold, Cubed) 1/2 tsp Salt 18g White Granulated Sugar 36g Milk (Cold) 1 tsp Dried Yeast Orange Filling: 50g Eggs 50g White Granulated Sugar 50g Orange Juice 7g Orange Zest 50g Unsalted Butter 13g Almond Meal 13g Instant Vanilla Pudding Mix Powder Marzipan : 90g Almond Meal 90g Powdered Sugar 18g Water Preparation: 1. To make the dough: Into a standing mixer bowl fitted with a dough hook attachment, add all of the dough's ingredients, except for the butter cubes. Mix on low speed for a few minutes until the dough looks to be separating from the bowl. Add the butter in 3 parts (wait until the first part is incorporated before adding the next part). Keep kneading for 10 minutes on medium-low speed, until the dough pulls away cleanly from the bowl. With oiled hands transfer into a lightly oiled bowl, shape it into a ball and ferment overnight in the fridge. 2. Prepare the Orange Cream: Into a saucepan, add the eggs and sugar and whisk until combined. Add the orange juice and orange zest and cook on medium heat until the mixture is boiling. Once boiling, add the butter and whisk into the mixture until melted. Transfer to a clean bowl to cool down completely. Then add the almonds meal and vanilla pudding powder. Refrigerate until use (total cream obtained is about 200g) 3. Prepare the marzipan: into a food processor, add the almond meal and powdered sugar and process together. Add the water and pulse until a dough is formed. 4. Roll the dough to a large rectangle sized 38cm (h) x 30cm (w), with the wide side close to you. 5. Evenly spread the entire amount of the orange cream over the dough 6. Shape the marzipan into a long log that extends beyond the width of the rolled dough. Place it on top of the bottom part of the dough and roll it into a roulade. Roll this roulade to elongate it further, then cut it in the middle. Braid the two parts together and place inside a 20x10x7 loaf pan, lined with parchment paper. 7. Proof for 1 hour at room temperature. Brush the loaf with some beaten egg and sprinkle it with sliced almonds. 8. Preheat your oven to 180C (fan mode off) setting a baking rack at the lowest level inside the oven. 9. Bake for 40 minutes. After the first 18-20 minutes, cover the loaf with some aluminum foil to prevent the top from over-browning. Brush the hot baked pastries with some 1:1 sugar syrup as soon as the loaf comes out of the oven, to give it shine. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #fallbaking #fallbakingrecipes #briochebread #yeastdough

♬ New Home – Austin Farwell