Orange-Scented Brioche

Brioche is a rich bread popular in France. Letting the dough rise in the fridge for several hours helps develop its traditional flavour.

MAKES: one 9-inch round loaf or two 8-x 4-inch loaves

PREP TIME: 30 minutes

RISING TIME: at least 9 hours

COOKING TIME: 20 to 30 minutes

INGREDIENTS:

• 2 cups bread flour
• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 Tbsp instant yeast
• 2 tsp fine sea salt
• 4 large eggs
• ⅓ cup plus 4 tsp warm whole milk (about 110ºF)
• 1 Tbsp finely grated orange zest
• 1 cup plus 1 Tbsp unsalted butter, cut into small pieces and softened
• Egg wash (1 large egg whisked with 1 Tbsp water)

INSTRUCTIONS:

1. Line a large baking sheet with parchment paper. Set aside.
2. In the bowl of a stand mixer (or a large bowl), whisk together both flours, the sugar, yeast and salt. Fit the stand mixer with the dough hook attachment (or use a hand-held electric mixer).
3. In a small bowl, lightly beat the 4 eggs, then whisk in the milk. With the mixer running on low speed, gradually add the egg mixture to the flour mixture. Add the orange zest and mix just until combined.
4. Increase the speed to medium. Add the butter in three even additions, incorporating well between additions.
5. Mix the dough until it pulls away from the sides of the bowl and forms a ball around the hook, 5 to 8 minutes. It should be satiny, soft and smooth. (If not using a stand mixer, turn out the dough onto a lightly floured work surface and knead until satiny, soft and smooth.)
6. Turn out the dough onto a clean surface and knead it a few times until it forms a smooth ball. Place on the prepared baking sheet. Cover the baking sheet loosely but securely with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight, until doubled in size.
7. Remove the dough from the fridge and let stand at room temperature for 45 minutes. Preheat the oven to 350ºF. Grease a 9-inch round baking pan or two 8-x 4-inch loaf pans.
8. Using a pastry scraper or sharp knife, divide the dough into 12 even-sized pieces. (If you have a kitchen scale, weigh the pieces of dough for extra accuracy.)
9. Shape each piece of dough into a ball. If using a 9-inch pan, arrange the balls in circles in the pan. If using loaf pans, arrange the balls in pairs, six to a pan.
10. Cover the pan(s) loosely but securely with plastic wrap. Let stand in a warm place until doubled in size, about 50 minutes.
11. Brush the egg wash over the top of the loaf (or loaves), ensuring it doesn’t run down the sides of the brioche, as this will make the brioche stick to the pan.
12. Bake the brioche until an instant-read thermometer inserted in the centre registers 190ºF and the top is a deep golden brown, 20 to 30 minutes.
13. Let the brioche cool in the pan(s) on a wire rack for 15 minutes. Remove from the pan(s) and let cool completely on the wire rack.

CHANGE IT UP:

• Peppery Brioche: Add 2 teaspoonfuls of freshly ground black pepper to the flour mixture. Omit the orange zest if you wish.
• Rosemary Brioche: Add 1 tablespoonful of finely chopped fresh rosemary or 1 ½ teaspoonfuls of crumbled dried rosemary to the flour mixture. Omit the orange zest, if you wish, or replace it with lemon zest.