These brioche buns have a wonderfully complex flavor and a lovely light soft texture. The cranberries not only look so enticing but they bring a tart sweetness that is really complemented by the subtle tang from the orange zest. Not only are these cranberry orange brioche rolls deliciously contemporary, they are also healthy low fat brioche bread rolls.
The brioche dough itself is easy to make and unlike a classic brioche does not contain butter, but rather olive oil, making them low in saturated fat and therefore healthier. The dough is slightly sweetened and retains a lovely hint of olive oil flavor.
Although this is a yeast dough, its an enriched yeast dough and requires longer fermentation time than a basic yeast bread dough. This is because of the olive oil and the cranberries that can weigh down the dough a little and slow down the fermentation process. The buns may seem a little flat after the final proof but dont worry they rise beautifully in the heat of the oven.
Recipe for Cranberry and Orange Brioche rolls
Ingredients for 12 rolls
350g Bread flour (550 german flour)
100g warm milk
10g dried yeast
100g Extra virgin olive oil
100g dried cranberries (unsweetened)
Zest of 1 large orange
40g orange juice.
- Soak the cranberries in just enough orange juice to cover them for 20 minutes. They will quickly plump up.
- Combine the rest of the ingredients (apart from the orange zest) and mix/knead either with the dough hook of your electric mixer for 10 minutes on low speed or by hand. If you are using an electric mixer, finish off the kneading process by hand with some good stretches and folds, to give extra strength to the dough. Finally, knead in the cranberries and orange zest, making sure they are al evenly distributed throughout the dough.
- Form the dough into a tight ball, place in an oiled bowl and cover with plastic wrap. Leave to rest and ferment at room temperature for 2.5-3 hours. Until at least doubled in size.
- Deflate and divide the dough into 12 evenly sized pieces. I find the easiest way to divide is to first roll the dough out into a long sausage shape, then simply cut off equal lengths and you should find that the finished buns are evenly sized enough. Its almost as accurate as weighing out individual dough pieces but requires much less effort.
- Place the dough balls into a well buttered muffin tin and leave to proove for 1 hour t room temperature. In the meantime pre-heat your oven to 250 degrees.
When your brioche are well risen, brush them with beaten egg and bake in a hot oven for 10 mins. Then turn down the heat to 190degrees and if the brioche are already browned cover them with foil. Further bake for 30 minutes.
- Cool and enjoy, plain, or split and spread with butter and jam.