Here is Charlotte, the daughter of Brigitte and Jean, founders of Cuisines Steam, who is also our official pastry chef during this period of social distancing!

This week, we are happy to share with you a special recipe invented by Charlotte! While experimenting with yeast, she had the idea of creating a dessert that her whole family could enjoy with a good cup of coffee. It was after a few tests that she came to the final result: chocolate orange brioche buns flavoured with orange zest, orange extract and chopped chocolate.

We hope you have fun recreating this recipe at home. Bon appétit!

Note: The dough (steps 1 to 6) must be prepared the day before the brioche buns are cooked.

Recipe

Ingredients

160 g lukewarm whole milk (not too hot, otherwise the yeast could die)
15 g fresh yeast (or 7 g active/instant dry yeast)
415 g bread flour
50 g sugar
1 teaspoon salt
2 eggs (120 g) + 1 egg for the egg wash
115 g butter, cut into small cubes, at room temperature
Zest of 3 large oranges
150 g candied orange peels
115 g chopped chocolate

You will also need

2 brioche pans

Instructions

Add the yeast to the milk in small pieces and whisk until dissolved.
Put the flour, sugar and salt in the bowl of the stand mixer. Mix lightly with a spatula. Put the bowl on the base with the hook attachment.
Add the eggs and the yeast mixture to the flour mixture and activate the mixer on low speed. Mix until the ingredients are incorporated and increase the speed to medium-fast. Mix for 5 to 10 minutes.
Reduce the speed to medium. Add the butter in cubes, adding only a few cubes at a time (wait until the butter is completely incorporated before adding the rest). When the butter is incorporated, increase the speed to medium-fast and knead for 5 to 10 minutes until the dough becomes shiny and elastic.
Stir in the orange zest, the candied orange peels and the chocolate.
Transfer the dough to a lightly oiled bowl, cover and refrigerate overnight (at least 8 hours).

The next day

Grease the brioche pans with butter.
Take the dough out of the refrigerator and divide it into 10 balls of 75 g.
On a work surface dusted with flour, roll the balls until smooth. Place the balls in the pans and cover with plastic wrap or a cloth.
Let stand for 1 hour, or until the dough has risen by 50%.
Heat the oven to 320 ° F, convection mode (or 345 ° F in standard mode). Brush the balls with one whisked egg.
Bake for 20 minutes, rotating the pans halfway through baking so that all the buns are golden brown.
Let the buns cool for 10 minutes, then remove them from the pans.

These brioche buns are best when eaten the same day, but can be eaten the next day, kept under a bell and toasted in the toaster.

If you try this recipe, share your results with us by tagging @cuisinesteam on Instagram or Facebook!

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