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."
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.
Yield: 12 servings
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
- 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.
- 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.
- Return the dough to the bowl and allow to rise, covered at room temperature until puffy, about an hour.
- Divide the dough into 12 equal pieces and place into muffin cups treated with baking spray. Cover and allow to rise for another hour.
- 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
279Fat (grams)
9 gSat. Fat (grams)
5 gCarbs (grams)
44 gFiber (grams)
2 gNet carbs
42 gSugar (grams)
10 gProtein (grams)
6 gSodium (milligrams)
367 mgCholesterol (grams)
48 mgProperty of A Day in the Life on the Farm
That's such a great idea for this time of year! Cranberries are a favorite in our house.
ReplyDeleteThis brioche is sure to be a hit then.
DeleteSo cute, and one of our favorite combinations! My mom in law requests a cranberry orange loaf from me every Thanksgiving. I love the muffin method, wow that makes things easy!
ReplyDeleteYes, these would be great for your Thanksgiving table.
DeletePerfect for Hi tea parties Wendy, can't wait to try these!
ReplyDeleteEnjoy Sneha.
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