Orange Cranberry Brioche #BreadBakerss

This delicious brioche is studded with cranberries, flavored with orange extract and zest, and baked up in muffin tins for easy individual servings.

It's time for Bread Bakers........

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.  This month Kelly of A Messy Kitchen is hosting and invited us to share recipes for Brioche saying "Classic brioche is like a little black dress — you can transform it to suit any occasion." 

Stop by and see all the great Brioche being shared today........

• Almond Cream Brioche Buns from A Messy Kitchen
• Brioche Pull-Apart Loaf from Karen's Kitchen Stories
• Classic Brioche à Tête from Food Lust People Love
• Individual Orange Cranberry Brioche from A Day in the Life on the Farm
• Single Rise Brioche Dinner Rolls from Sneha's Recipe

I decided to bake this cranberry-studded, egg bread in muffin tins for ease of serving at a fall-themed family dinner.  

The recipe I am sharing, from King Arthur flour, makes 2 large Brioches, 12 muffin-sized Brioches, or 20 mini Brioches.  They are slightly sweet but not so sweet that you can't enjoy them with dinner.  I served them with the soup course and they were perfect.  We enjoyed the remaining rolls for breakfast the following day.

Bread, Muffins, Rolls, Cranberries, Fall Flavors

Breads

French

Yield: 12 servings

Author: Wendy Klik

Cranberry Brioche

This delicious brioche is studded with cranberries, flavored with orange extract and zest, and baked up in muffin tins for easy individual servings.

Prep time: 20 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 40 M

Ingredients

• 3/4 c. cool water
• 2 eggs
• 1 stick butter, room temperature
• 2 T. sugar
• 2 t. instant yeast
• 1 1/2 t. salt
• 1/4 t. orange extract
• zest of 1 orange
• 4 c. flour
• 1 c. dried cranberries

Instructions

1. Place the flour, water, eggs, butter, sugar, yeast, salt, orange extract, and orange zest into the large bowl of a stand mixer fitted with the dough hook. Mix on low until combined then increase speed to medium and knead until the dough is soft and smooth.
2. Add the cranberries and knead for another few minutes. Remove from bowl to a lightly floured surface and knead by hand for a minute or two until all cranberries are incorporated.
3. Return the dough to the bowl and allow to rise, covered at room temperature until puffy, about an hour.
4. Divide the dough into 12 equal pieces and place into muffin cups treated with baking spray. Cover and allow to rise for another hour.
5. Bake in a preheated 350* oven for about 20 minutes, until golden brown.

Notes

Adapted from a recipe found at King Arthur

Nutrition Facts

Calories

279

Fat (grams)

9 g

Sat. Fat (grams)

5 g

Carbs (grams)

44 g

Fiber (grams)

2 g

Net carbs

42 g

Sugar (grams)

10 g

Protein (grams)

6 g

Sodium (milligrams)

367 mg

Cholesterol (grams)

48 mg

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