Gingerbread Orange Brioche Buns
Soft gingerbread brioche rolled out and filled with orange sugar, baked cinnamon roll style, all covered in orange glaze. A perfect addition to your holiday breakfast table!
Yield: 10-12 buns
For the sponge:
- ½ cup whole milk, at room temperature
- 2 packages (1/4oz / 7g each) or 4½ tsp Platinum Yeast
- 2 Tbsp granulated sugar
- ½ cup bread flour
For the dough:
- ⅓ cup unsulfured black-strap molasses
- 3 Tbsp packed light brown sugar
- 2 ½ Tbsp gingerbread spice
- 4 cups bread flour
- 2 tsp salt
- 6 large eggs, slightly beaten
- 9 oz unsalted butter, softened but still cool
For the filling:
- 3 Tbsp unsalted butter, room temperature
- 1 cup of sugar rubbed with the zest of one large orange
For the glaze:
- 2 cups powdered sugar
- 3 Tbsp fresh orange juice
- Zest of one orange
- For the sponge:
- Combine milk and yeast in the mixing bowl of a standing mixer. Whisk and let sit for 5 minutes.
- Add flour and sugar, mix to form a thick batter. Cover with plastic wrap and let rest at room temperature for 30-45 minutes, until bubbles form.
- For the dough:
- Add the molasses, brown sugar, spice, flour, and salt to the sponge. Add the eggs. Beat with the paddle attachment on low speed for 2 minutes, until the eggs are absorbed. Increase the speed to medium and knead the dough for 5 minutes.
- Switch to the dough hook attachment. The dough will be sticky. Turn themixer on medium low speed and add the butter, 2 tablespoons at a time. Knead for another 5 minutes, until the dough is shiny.
- Scrape out the dough and clean and lightly oil the bowl. The dough may be a little difficult to work with. Place the dough in the bowl then turn it over so that the top is oiled. Cover with plastic wrap and let rise at room temperature for 2 hours, until doubled.
- Punch down dough by folding it two or three times. Cover and refrigerate for 4 hours or overnight.
- After the second rise, the dough is ready to be shaped. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle approximately 12 by 16 inches.
- Use a pastry brush (or your hands if you like to get messy) to spread 3 Tbsp of butter around the rolled out dough, leaving an 1-inch margin at the top edge with no butter.
- Sprinkle filling evenly over the surface, again leaving the 1-inch margin.
- Starting from the long side closest to you, roll up the dough like a jellyroll. Transfer the log to a baking sheet, cover with plastic wrap and freeze for 10 minutes. This will make cutting the buns clean and even.
- Remove from freezer, cut buns into about 1 ½-inch pieces. Place them back onto a greased baking pan. Spread out so they are not touching. Wrap with plastic wrap and let rise at room temperature for 1 ½ to 2 hours.
- Preheat the oven to 400°F.
- Bake buns for 10 minutes and reduce heat to 350°F. Bake for another 10-15 minutes depending on the size of your buns. Allow to cool on a wire rack for 10 minutes.
- Make Glaze: Whisk sugar with orange zest and orange juice in a small bowl until smooth.
- Pour glaze over buns.
- Recipe created by Sweet Recipeas.