Delicious And Fluffy Sourdough Orange Peel Mixed Fruits Brioche

Delicious And Fluffy Sourdough Orange Peel Mixed Fruits Brioche by MeiLing's Kitchen This recipe yield 3 or 4 pieces 6 inches diameter round cake pan/ paper mold. 3 will get taller bread compare to 4. I bake in 4 paper molds in the video for festival gifts. Please line with non stick baking paper if use metal cake pans. Starter culturing and bulk fermentation hours are base on my room temperature 27-28c Inspired by Christmas panettone, this fluffy and flavorful Brioches are packed with orange candied peel and mix fruits. This sweet bread is absolutely perfect for all year long or every holiday season! The preparation and ingredients similar to my Sourdough Panettone video but with less fat, less sugar and lower hydration. It is definitely more easy to knead and shape. The difference was I used Sweet Stiff Levain in this recipe, where the early Panettone used Sweet Levain. Ingredients: A. Sweet Stiff Levain: 70g active starter at peak 40g filter water 70g bread flour 1.5 tbs brown sugar B. Dough: 520g bread flour 200g room temperature milk 100g eggs (2 medium eggs ) 1.5 tsp vanilla extract 80g brown sugar 1.5 tsp sea salt 1.5 tbs of orange zest 100g unsalted butter, room temperature C. Filling: 70g candied orange peel (*Preparation) 250g dried apricots, cranberries, raisins 80g orange juice D. Topping 2 tbs Milk brush 4 small cubes butter Methods: 5-6 hours in advance : -Prepare A. Sweet Stiff Levain( use as it peak when in double in 5-6 hours depending starter performance and room temperature, my sweet stiff starter peak at 5 hours) -Mix and soak C, stir in between Prepare the dough: 1. With dough maker or mixer, combine and knead A and B except butter 2. Add butter and continue to knead till windowpanes stage 3. Add C soaked fruits and knead for 2 minutes 4. Transfer to light oiled mixing bowl 5. Oil the surface and round the dough 6. Cover and set aside for 90 mins for first proofing 7. Divide to 4 equal portions 8. Final shape and place inside paper molds 9. Cover and let it proof until double in size, it took about 5 hours 10. Preheat oven at 170 C/340 F for 20 minutes 11. Milk brush, cut “X” on surface and add butter cubes 12. Bake at 170 C/340 F for 45-50 minutes 13. Cool on wire rack Enjoy *Candied Orange Peel Preparation Prepare a day ahead candied orange peel. Can make extra for other baking. Ingredients: A. 70g orange peel (one big orange), cut into small pieces B. 1 cup water C. 1/4 cup water 1/4 cup caster sugar Step: 1. Boiling A+B together, drain and discard excess water. This is to remove the bitterness of the orange peel. Cut the orange peel to tiny pieces 2. Add C to to the orange peel and boil again 3. Stop until the sugar water almost dry 4. Drain and discard excess sugar water 5. Dry the orange peel in room temperature for a day 6. It is ready for baking or store in a airtight container and keep in fridge up to 2 weeks ************************************** Music in this video credit to: Gold by Rob Simonsen Licensed by Apple, Inc. to use the soundtrack which is provided in the Apple video editing software.