Subtle sweetness; buttery, fluffy dough, twisted into delectable pastries. These Citrus Brioche Rolls are a wonder addition to a summer brunch or as a vanilla ice cream covered because “I deserve it” treat.
Ingredients; Citrus Brioche:
- 5¾ cups all-purpose flour
- 3 tsp active dry yeast
- ½ cup sugar
- 2 tsp salt
- ⅔ cup cold water
- 5 large eggs
- 1¾ salted butter, room temp
- 1½ tsp orange zest
- 1 tsp lemon
Additional Ingredients:
- 4 tbsp salted butter
- 4 tbsp sugar
- 3 tbsp orange juice
- ¼ cup heavy cream
Directions:
- Place all the citrus brioche ingredients into a large mixing bowl of a standing mixer. Add the salt and yeast to opposite sides of the bowl.
- Using a dough hook attachment (if you have one) knead the dough for about 20 minutes or until dough begins to pull away from the sides of the bowl.
- Divide the dough into 2 parts, wrap in plastic, and chill overnight.
- Preheat your oven to 350° farenheit.
- Roll out one of the dough portions with a rolling pin to about an 8×14 inch rectangle.
- Brush half the melted butter over the top and sprinkle with half the sugar.
- Fold the dough in half short ways; roll out the dough again (to about 10×14 inches); then cut into 1-inch strips.
- Twist each of the strips.
- Start with one end and wrap the strip into a snail-like shape; tucking the opposite end underneath. Place on a baking sheet lined with parchment paper.
- Repeat with the 2nd dough portion and allow dough to rest and rise about 45 minutes.
- Brush the rolls with the heavy cream and orange juice; sprinkle some extra sugar.
- Bake for 20 minutes or until golden. Place on a wire rack to completely cool.
And there you have it! A roll as sunny as the season. Enjoy!
