Orange Saffron Brioches
What could be more wonderful than a warm brioche fresh from the oven on a Sunday morning breakfast with friends?
Right! Can’t think of anything either! So for this Sunday’s breakfast I made a batch of wonderful smelling and tasting brioches.
1 large egg
250 ml milk
75 gr butter
500 gr flour (I used spelt flour)
75 gr sugar (I used honey)
1 organic orange
1 pinch of salt
some saffron threads
I warmed the milk in a bowl with the butter, saffron threads* and orange peel, then added the honey and yeast and let rest for a few minutes.
Combine all other ingredients in another bowl. Gradually add the milk mixture and knead until it forms a smooth ball. If you use spelt flour be careful not to overknead!
* Nicole suggests to grind the saffron with some sugar in a mortar but I decided I’d rather like the whole threads in the brioches. Together with the orange zest it gave every bite of the little brioches a wonderful surprising taste….
Cover and let rise until doubled (normally about one hour). Preheat oven to 200°C.
Since I really loved how Ilva’s Italian knots turned out I decided to shape my little brioches the same.
I tied a knots and then put the little precious ones in my muffin tin(s).
Let them rise a second time until doubled (again if you are working with spelt be very careful that they do not overproof!! you’d be very disappointed otherwise!), do not forget to brush them with a little melted butter before they go into the oven.
Bake in the oven for about 20 minutes until golden brown (or as brown as you like them. I like them rather pale).
Nicole says you can brush them with some extra butter once they are out of the oven. I skipped this step! ;o)
Enjoy while still warm! That’s how I like them best!
I am submitting this little darlings also to Susan’s Yeast Spotting!