These pillowy-soft brioche buns studded with tart cranberries and bright orange zest create an elegant breakfast or brunch treat that balances rich, buttery dough with bursts of fruity flavor.
Recipe Details
Ingredients
- 500g bread flour
- 75g granulated sugar
- 7g instant yeast
- 10ml fine sea salt
- 180ml whole milk, warmed to lukewarm
- 3 large large eggs, room temperature
- 5ml pure vanilla extract
- 20ml fresh orange zest
- 115g unsalted butter, room temperature, cubed
- 150g dried cranberries
- 30ml fresh orange juice
- 1 large large egg for wash
- 15ml heavy cream
- 30ml pearl sugar or coarse sugar for topping
- 120g powdered sugar
- 45ml fresh orange juice
- 1.25ml orange extract (optional)
Instructions
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Soak 150g dried cranberries in 30ml fresh orange juice for 15 minutes to plump them up. Drain and pat dry, reserving any leftover juice.
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In the bowl of a stand mixer fitted with the dough hook, combine 500g bread flour, 75g granulated sugar, 7g instant yeast, and 10ml fine sea salt.
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In a separate bowl, whisk together 180ml whole milk, 3 large large eggs, 5ml pure vanilla extract, and 20ml fresh orange zest.
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Add the wet ingredients to the flour mixture and mix on low speed until a shaggy dough forms, about 2 minutes.
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Gradually add 115g unsalted butter, one piece at a time, mixing until each piece is incorporated before adding the next. Continue mixing for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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Add the plumped 150g dried cranberries and mix on low speed just until evenly distributed throughout the dough.
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Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
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Line a large baking sheet with parchment paper. Punch down the dough and divide into 12 equal pieces (about 70g each).
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Shape each piece into a smooth ball by rolling it against the counter with cupped hands. Place on the prepared baking sheet, spacing them about 5cm (2 inches) apart.
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Cover loosely with plastic wrap and let rise for 45-60 minutes until puffy and nearly doubled.
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Preheat oven to 190°C (375°F). Whisk together 1 large large egg for wash and 15ml heavy cream.
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Brush the risen buns with egg wash and sprinkle with 30ml pearl sugar or coarse sugar for topping. Bake for 20-25 minutes until golden brown and internal temperature reaches 88°C (190°F).
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Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
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For the glaze, whisk together 120g powdered sugar, 45ml fresh orange juice, and 1.25ml orange extract (optional) until smooth. Drizzle over cooled buns before serving.
Tips
Butter Temperature: The butter must be soft but not melted - it should give slightly when pressed. Cold butter won't incorporate properly, while melted butter will make the dough greasy.
Cranberry Prep: Soaking dried cranberries prevents them from absorbing moisture from the dough and becoming hard during baking. Pat them completely dry to avoid excess moisture.
Dough Development: Proper mixing develops the gluten structure that gives brioche its characteristic texture. The dough should be smooth and elastic when properly mixed.
Rising Environment: For best results, let dough rise in a slightly warm environment (24-27°C/75-80°F). Too hot will kill the yeast; too cold will slow fermentation.
Shaping Technique: Create surface tension when shaping by rolling the dough against the counter. This helps the buns rise evenly and maintain their shape.
Overnight Option: After the first rise, the dough can be refrigerated overnight. Shape into buns the next day and allow extra rising time as cold dough takes longer.
Storage: These buns are best the day they're made but keep for 2 days covered at room temperature. Freeze for up to 3 months and reheat in a 160°C (325°F) oven.
Flavor Variations: Try dried cherries or blueberries instead of cranberries, or add lemon zest along with the orange for a citrus medley.