Special Brioche Flavored With Orange Blossom
Breakfast, Breads & Dough, Desserts

Special Brioche Flavored With Orange Blossom

10 comments
5 from 1 vote

This Special Brioche Bread Flavored with Orange Blossom is very spongy and has a perfect touch of sweetness. It's ideal for a Sunday morning, a special birthday breakfast, or any day you feel like preparing something special. It's sweet and has an incredible aroma. This brioche bread does not contain milk or butter, making it ideal for those intolerant or allergic to dairy products. ¡Without any doubt, the whole family will enjoy this Special Brioche.!

Special Brioche Flavored With Orange Blossom

Why you should make this Special Brioche Flavored With Orange Blossom

This Special Brioche is easy to make, it requires some time for the dough to rise, but it only requires little work. Plus, you can perfectly prepare the dough the night before to have a delicious breakfast fresh from the oven the next day. I´m sure that your family will wake up in an excellent mood when they smell the delicious smell of brioche bread flavored with orange blossom.

This simple recipe will give you a sweet, aromatic and very spongy Brioche Bread, it's a delight. A few minutes before finishing the baking process, a homemade syrup prepared from water, sugar and orange blossom water is added for extra deliciousness. Eat it straight out of the oven to enjoy it still warm.

Ingredients you need to make this Special Brioche Flavored with Orange Blossom

To make this delicious Special Brioche you need the following ingredients:

For the dough you need:

  • All-purpose flour: you need 500 grams of all-purpose flour
  • Bakery yeast: a bag of bakery yeast
  • Eggs: two eggs size L
  • Vegetable oil: 80ml of neutral-flavored vegetable oil, in my case I used sunflower oil
  • White sugar: 100 grams of white sugar
  • Water: you need 100ml of warm water
  • Orange blossom water: you need 180ml of orange blossom water, you can buy this online, or they also usually sell it in halal butcher shops
  • Vanilla aroma: some vanilla aroma drops (optional)
  • Salt: so that the dough does not remain bland, 5 grams of salt are needed
  • Lemon peel zest: add about a teaspoon of grated lemon peel, this step is optional, but it gives an extra rich flavor to the brioche bread
  • Flaked almonds: flaked almonds are optional to decorate
  • Icing sugar: you can decorate the brioche with icing sugar

Ingredients you need to make the syrup:

  • Water: you need 300 ml of water
  • White sugar: 200 grams of white sugar
  • Orange blossom water: a splash of orange blossom water to flavor the syrup (optional)

Kitchen utensils you need to prepare this delicious Special Brioche Bread

In order to make this recipe for brioche bread you need the following kitchen utensils:

  • Springform pan: you need a springform of about 26 cm
  • Baking paper: baking paper to cover the bottom of the springform to prevent the brioche from sticking
  • Large bowl: to make the dough you need a large bowl
  • Silicone spatula: you will use a silicone spatula to mix the dough ingredients
  • Cling film: you need cling film to cover the bowl once you have made the dough
  • Small pan: you need a small sauce pan to make the syrup
  • Kitchen scale: to weigh the ingredients you need a kitchen scale
  • Measuring glass: use a measuring cup to measure liquid ingredients

How to make this Special Brioche Bread Flavored With Orange Blossom

sweet brioche bread

To make this Special Brioche bread and get the best possible result, start a day before, as it is best to let the dough rise in the refrigerator. The steps to follow are:

Day 1:

Make the dough:

Mix all the dry ingredients in a large bowl: flour, baker's yeast, salt and sugar. Add the warm water and mix with the spatula. Once mixed, add the lightly beaten eggs, orange blossom water, sunflower oil, vanilla drops and lemon zest. Mix everything with the spatula, when everything is mixed you can change to kneading by hand for about 5, keep the dough inside the bowl. It's a fairly sticky dough, you can moisten your hands from time to time to make kneading easier. Cover it with plastic wrap (or a damp kitchen towel) and let it rest for about 30 minutes.

Once 30 minutes have passed, take the dough on one side, stretch it up and pass it to the other side, do this with all four sides. Once you have stretched and folded each side, cover it again with the plastic wrap or kitchen towel. Repeat this process 2 more times every half hour. In total, the stretching and folding process is done 3 times every half hour. The dough will be somewhat sticky, to prevent it from sticking to your hands, do this process with wet hands.

After the last stretch and fold, leave it for about 30 more minutes if you can, and then put it in the refrigerator until the next day.

Day 2

The next day, when you are going to make the Special Flavored Brioche bread, take the dough out of the fridge an hour before so that the dough gets to room temperature. 

Prepare the springform by placing the baking paper on the base and grease the mold (with vegetable oil for example).

Make dough balls and put them in the mold, they can be quite sticky to each other. Wet your hands to make the dough balls, because it will still be quite sticky.

Cover the mold with plastic wrap or a damp kitchen towel. And let it rest for 1 to 2 hours.

Meanwhile, prepare the syrup by mixing the water with the white sugar in the small pot. Let it boil for 10 to 15 minutes to reduce and form the syrup. When it cools down it will thicken more. Once you turn off the heat, add a splash of orange blossom water to flavor the syrup.

Baking

Preheat the oven to 180 degrees.

Bake the Brioche for about 20 minutes or until it turns golden brown.

Take the brioche out of the oven and little by little pour half of the syrup over it. Put it back in for about 3 minutes and repeat the process with the rest of the syrup (take it out again, add the rest of the syrup and put it in the oven for about 3 more minutes).

Take the brioche bread out of the oven and decorate it with flaked almonds. Let it cool slightly before removing the mold.

Serve it still warm with a glass of hot milk, coffee or tea. If you wish, decorate it with a little icing sugar.

Frequently asked questions

Below I answer some frequently asked questions, if you do not find the answer, you can leave a comment below.

Is it normal for the dough to be sticky?

Yes, it is very normal for the dough to be somewhat sticky. To handle the dough more easily when making the balls, moisten your hands to prevent the dough from sticking too much.

Can I use a larger or smaller springform pan?

If it is not much bigger or much smaller, there is no problem.

Can I skip the step of leaving the dough in the refrigerator overnight?

Yes it's possible. In this case, after the last stretch and fold, let the dough rise for an hour instead of 30 minutes. Although if you can, try to plan ahead, because if you leave it in the refrigerator overnight you will have a beautifully risen dough the next day.

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If you like this recipe for Special Brioche Flavored with Orange Blossom, take a look at the following recipes

If you like this recipe for Special Brioche Bread Flavored with Orange Blossom, you will probably also like the following bread recipes:

  • The delicious Baguettes without kneading, step by step
  • These Homemade Crunchy Bread Rolls ideal for breakfast or for children's lunch or snack due to their size. They have a crispy crust and are tender on the inside.

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Special Brioche Flavored With Orange Blossom

Special Brioche Flavored With Orange Blossom

Recipe by Oum Bilal

This simple recipe will give you a sweet, aromatic and very spongy Brioche Bread, it's a delight. A few minutes before finishing the baking process, a homemade syrup prepared from water, sugar and orange blossom water is added for extra deliciousness. Eat it straight out of the oven to enjoy it still warm.

Course: Breakfast, DessertDifficulty: Easy
5 from 1 vote
Servings

10

servings
Preparation time

30

minutes
Cooking time

30

minutes
Cooking mode

Keep your device screen on

Ingredients

  • Ingredients for the dough:
  • 500 500 all-purpose flour

  • 1 1 bakery yeast

  • 2 2 large eggs

  • 80 ml 80 vegetable oil (for example sunflower oil)

  • 100 grams 100 white sugar

  • 100 ml 100 warm water

  • 180 180 milliliters orange blossom water

  • 5 grams 5 salt

  • some vanilla aroma drops (optional)

  • 1 teaspoon 1 lemon peel zest (optional)

  • flaked almonds (optional)

  • icing sugar (optional)

  • Ingredients for the syrup:
  • 300 ml 300 water

  • 200 grams 200 white sugar

  • a splash of orange blossom water (optional)

Instructions

  • Make the dough preferably the day before
  • Mix all the dry ingredients in a large bowl: flour, baker's yeast, salt and sugar. Add the warm water and mix with the spatula. Once mixed, add the lightly beaten eggs, orange blossom water, sunflower oil, vanilla drops and lemon zest. Mix everything with the spatula, when everything is mixed you can change to kneading by hand for about 5, keep the dough inside the bowl. It's a fairly sticky dough, you can moisten your hands from time to time to make kneading easier. Cover it with plastic wrap (or a damp kitchen towel) and let it rest for about 30 minutes.
  • Once 30 minutes have passed, take the dough on one side, stretch it up and pass it to the other side, do this with all four sides. Once you have stretched and folded each side, cover it again with the plastic wrap or kitchen towel. Repeat this process 2 more times every half hour. In total, the stretching and folding process is done 3 times every half hour. The dough will be somewhat sticky, to prevent it from sticking to your hands, do this process with wet hands.
    After the last stretch and fold, leave it for about 30 more minutes if you can, or put it directly in the refrigerator until the next day.
  • Instructions for day 2
  • The next day, when you are going to make the Special Flavored Brioche bread, take the dough out of the fridge an hour before so that the dough gets to room temperature. 
    Prepare the springform by placing the baking paper on the base and grease the mold (with vegetable oil for example).
    Make dough balls and put them in the mold, they can be quite sticky to each other. Wet your hands to make the dough balls, because it will still be quite sticky.
    Cover the mold with plastic wrap or a damp kitchen towel. And let it rest for 1 to 2 hours.
  • Prepare the syrup by mixing the water with the white sugar in the small pot. Let it boil for 10 to 15 minutes to reduce and form the syrup. When it cools down it will thicken more. Once you turn off the heat, add a splash of orange blossom water to flavor the syrup.
  • Baking
  • Preheat the oven to 180 degrees.
  • Bake the Brioche for about 20 minutes or until it turns golden brown.
  • Take the brioche out of the oven and little by little pour half of the syrup over it. Put it back in for about 3 minutes and repeat the process with the rest of the syrup (take it out again, add the rest of the syrup and put it in the oven for about 3 more minutes).
  • Take the brioche bread out of the oven and decorate it with flaked almonds. Let it cool slightly before removing the mold.
  • Serve it still warm with a glass of hot milk, coffee or tea. If you wish, decorate it with a little icing sugar.
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