Saw a tempting brioche recipe in Nadji’sSaveurs et Gourmandises(I call her the Queen of brioches and desserts of all stripes); anyway, the recipe appealed to me because it used fresh mandarin juice in the batter.
I added some orange rind and orange blossom water to the batter and stuffed the brioche with fig jam Lebanese-style (made with dried figs and sesame).
For a traditional fig jam recipe with walnuts, sesame seeds and anise, click here.
The rolls are very soft and fluffy.
INGREDIENTS: Makes 12 rolls
- All-purpose flour (500 g. or 1 pound and 5 tablespoons)
- 1 large egg (+1 egg yolk to brush on the rolls)
- 3 mandarin, orange, clementine, juiced (130 ml or 2/3 cup)
- 2/3 cup of warm water (130 ml)
- Rind of one orange
- Orange blossom water (1/4 cup or as needed)
- Dry milk powder (80 g. or 2.8 ounces)
- 1 1/4 teaspoon of dry yeast (9 g.)
- Sugar (50 g. or 2.5oz.)
- Butter (50 g. or 4 tablespoons), softened at room temperature
- Salt (1 teaspoon)
- Fig jam (1 cup or 180 g.)
- Sesame seeds (1/4 cup or 30 g.)
- Place the flour, salt, sugar and dry milk powder in the bowl of a food processor; mix for a few seconds till combined well.
- Proof the yeast in a small bowl with the warm water and a pinch of sugar. Let it proof for a few minutes; meanwhile, juice the orange or the mandarin and fill a measuring jug with the collected juice; add some orange blossom water and some water to make 2/3 cup.
- Pour the proofed yeast and the citrus juice in the feed tube and run the machine; pour the egg into the batter and the butter in small chunks. The dough will be sticky. Transfer the dough to a greased bowl and keep in a warm place until it doubles in size, overnight if you like.
- When the dough has risen, punch it down to deflate the little gas bubbles and knead it briefly, adding a dash of flour or cornstarch to keep it from being too sticky. Divide the dough into equal-sized balls (80 g. or 2.8 ounces). Take each ball and flatten it into a small rectangle; place a good tablespoon of fig jam onto the dough. Pinch it to enclose the jam and roll it into a long sausage. Coil it onto itself and place it on a paper or silpat-lined baking sheet. Brush with an egg yolk and sprinkle with some toasted sesame seeds.
- Bake in a 375F oven for about 15 minutes or until the rolls are golden and dry and firm. Serve.
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