Crunchy Panettone Brioches
These fragrant, sugar-coated brioches taste like the holidays!
Ingredients
- 1/3 cup (75 ml) candied citrus peel, drained (see note)
- 1/3 cup (45 g) sultana raisins
- 1 tbsp (15 ml) dark rum
- ¾ cup (180 ml) warm milk
- 1 ½ tsp instant yeast
- 2 eggs
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 ml) vanilla
- 2 tsp (10 ml) orange blossom water or grated zest of 2 oranges
- 3 ¼ cups (490 g) unbleached all-purpose flour
- ½ cup (105 g) sugar
- 1 tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (55 g) unsalted butter, melted
- ½ cup (105 g) sugar, plus more for sprinkling
Instructions
- In a bowl, combine the citrus peel, raisins and rum. Let soak for 15 minutes.
- In another bowl, combine the milk and yeast. Let sit for 5 minutes to rehydrate and dissolve the yeast. Add the eggs, oil, vanilla and orange blossom water. Mix well.
- Using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, sugar and salt. Add the milk mixture and mix just until the dough comes together.
- Gradually add the butter and knead for 5 minutes with the dough hook or on a floured work surface. The dough will be soft and slightly sticky. Add the fruit mixture and knead to combine.
- Cover the bowl with plastic wrap. Let rise at room temperature for 8 hours or overnight.
These fragrant, sugar-coated brioches taste like the holidays!