pastriesbynaomi
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Sunday 15 November 2026 14:55:11 GMT
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pastriesbynaomi :
Chocolate Orange Spiced Brioche Buns by Pastries by Naomi MAKES: Approximately 10 buns PREP: 8–10 hours (including proving and chilling; quicker freezer shortcut available) BAKE TIME: 20–30 minutes OVEN: 180°C Conventional / 160 C Fan/ Gas Mark 4 . INGREDIENTS . Brioche dough • 120ml whole milk, lukewarm (35–40°C) • 7g active dry yeast • 40g caster sugar • 300g strong white bread flour • 6g fine sea salt • 2 large eggs, room temperature • 125g unsalted butter, softened and cubed . Almond frangipane • 100g unsalted butter, softened • 100g caster sugar • 100g ground almonds • 1 large egg • 1 tsp almond extract (optional; or lightly toasting the almonds first adds a nuttier flavour) . Filling • 200g candied mixed citrus peel • 120g dark chocolate, chopped or chocolate chips . Spiced syrup • 100g caster sugar • 100ml water • 1 cinnamon stick • 2-3 whole cloves • 1 star anise • Pinch of ground nutmeg (optional) • ½ tsp vanilla extract . Orange-vanilla icing • 100g icing sugar • 1-2 tsp milk • ½ tsp vanilla extract • Zest of ½ orange . Egg wash • 1 egg
2026-11-15 14:57:05
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pastriesbynaomi :
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2026-11-15 15:06:08
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pastriesbynaomi :
METHOD . 1. Make the dough Stir the yeast and 1 tsp sugar into the warm milk. Leave for 5–10 minutes until frothy. . Using a stand mixer with a dough hook, mix the flour, remaining sugar and salt. Add the yeast mixture and eggs, mixing for 3–5 minutes until a dough forms. . Gradually add the butter, one cube at a time. Mix on medium for 8–10 minutes until smooth, elastic and passing the windowpane test. . Cover and leave to rise for 1–2 hours or until doubled in size. . 2. Prepare the frangipane Beat the butter and sugar until creamy. Mix in the egg, ground almonds and optional almond extract. Set aside. . 3. Chill the dough Cover and refrigerate for 4–6 hours, preferably overnight, to firm up and develop flavour. . ⏰ Short on time? Freeze for 30–60 minutes, checking regularly, until firm enough to roll. . 4. Fill and shape Line a large rectangular tin with baking parchment. . Roll the chilled dough on a lightly floured surface into a 30 × 50cm rectangle, approximately 5mm thick. . Spread over the frangipane, leaving a 1cm border. Scatter over the citrus peel and chocolate. . Roll tightly from the longer edge into a log and seal the seam. Cut into approximately 10 slices, around 2 inches thick, using unflavoured dental floss. Arrange cut-side up in the tin. . 5. Prove and bake Cover loosely with clingfilm and prove for 60–120 minutes until puffy and doubled in size. A gentle fingertip press should leave an impression that slowly springs back. . Preheat the oven to 180°C / Gas Mark 4 during the final 20 minutes of proving. . Beat the egg and lightly brush over the buns. Bake for 20–30 minutes until golden and cooked through. . 6. Make the syrup Combine the sugar, water, cinnamon, cloves, star anise and optional nutmeg in a saucepan. Gently simmer on low for 5–8 minutes. . Remove from the heat, stir in the vanilla and cover briefly to infuse. Strain and brush over the buns immediately after baking. . 7. Finish with icing Mix the icing sugar, vanilla and milk until thick but drizzle-able. Add milk gradually to reach your desired consistency, stir in the orange zest. . Spoon over the buns, allowing the icing to settle in the swirls. Serve immediately!
2026-11-15 15:05:14
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