Orange Marzipan Brioche Loaf
@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
I am low key a marzipan lover. There’s no way around it- you either love marzipan, or you either hate it (kind of same story with poppy seeds, however, I’ve yet to share any of my poppy seeds recipes…). Here’s a unique recipe for a brioche loaf, perfect for winter, filled with orange cream and easy to prepare, home-made marzipan.
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Orange Marzipan Brioche Loaf:
Equipment: Loaf pan sized: 20cm (l) x 7cm (h) x 10cm (w), lined with parchment paper.
Recipe: A single brioche loaf
Brioche Dough (about 500g):
| Ingredient | Amount (g / units) |
| Bread Flour | 182g |
| All Purpose Flour | 55g |
| Eggs | 110g (2 Large sized eggs) |
| Cold Unsalted Butter (cubed) | 90g |
| Salt | 1/2 tsp |
| White Granulated Sugar | 18g |
| Milk | 36g |
| Dry Yeasts | 1 tsp |
Orange Filling:
| Ingredient | Amount (g / units) |
| Eggs | 50g |
| White Granulated Sugar | 50g |
| Orange Juice | 50g |
| Orange Zest | 7g |
| Butter | 50g |
| Almond Meal | 13g |
| Vanilla Pudding Mix | 13g |
Home-made Marzipan:
| Ingredient | Amount (g / units) |
| Almond Meal | 91g |
| Powdered Sugar | 91g |
| Water | 18g |
To sprinkle on top:
| Ingredient | Amount (g / units) |
| Sliced Almonds | QS |
Preparation instructions:
For the Brioche Dough:
Important note: brioche dough is very sticky and hard to work with as soon as it is done kneading. Therefore, it requires a long fermentation, preferably in the refrigerator for at least 4 hours or up to overnight (most recommended). Please take this into consideration when making your baking plans.
- Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients, except for the butter cubes. Mix on low speed for a few minutes until a lump of dough is formed.
- Add the butter gradually, a few cubes at a time, waiting until the first cubes are incorporated before adding the next ones. After all the butter is added, continue kneading for 10 minutes on low-medium speed, until the dough pulls away cleanly from the bowl.
- With oiled hands shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.
For the orange filling:
- Into a small saucepan, add the eggs and sugar and whisk until combined.
- Add the orange juice and orange zest, and cook on medium heat, constantly whisking, until the mixture is boiling.
- Once boiling, turn off the heat and add the butter Whisk it into the mixture until melted.
- Add the almond meal and pudding mix and whisk thoroughly. Transfer to a clean bowl and apply a piece of plastic wrap directly to the surface of the cream to prevent a skin from forming. Cool down completely before use.
For the home-made marzipan:
- Into a food processor, add the almond meal and powdered sugar, and pulse well to combine.
- Add in the water and process until a dough is formed.
- Knead the pieces together, and wrap the marzipan with plastic wrap. Store refrigerated until use.
Assembly and baking:
- On top of a lightly floured counter, roll the dough to a rectangle sized 38cm (l) x 30cm (w), with the wider side facing you.
- Evenly spread the entire amount of orange filling over the dough, keeping about 1.5cm from the edge of the dough, unfilled.
- Knead the marzipan to a log, about 38cm long.
- Place the marzipan at the bottom part of the dough, and start rolling the dough over the marzipan, from the bottom towards the top. Pinch the edges together to seam the dough.
- Slightly elongate the dough log, and cut it into two logs (see video demonstration).
- Braid the two logs together and place in the prepared loaf pan.
- proof for 60 minutes at room temperature. Brush with some egg wash (egg mixed with little bit of water) and sprinkle the sliced almonds on top.
- Bake in a pre-heated oven set to 180C (fan mode off), with a baking rack placed in the lowest shelf inside the oven, for 40 minutes. After the first 18-20 minutes, cover the loaf with a piece of aluminum foil to prevent it from over-browning.
- As soon as the brioche is out of the oven, brush it with 1:1 sugar syrup (optional), and let it cool on a cooling rack.
