Why You’ll Love This Recipe

This brioche is rich and fluffy, with a subtle citrus aroma that makes it stand out from traditional brioche. It’s versatile—delicious on its own, toasted with butter, or even used for French toast. While it takes a little time to prepare, the results are well worth it, and the dough can be made ahead for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Active dry yeast
• Warm milk
• Sugar
• Salt
• Eggs
• Unsalted butter (softened)
• Fresh orange juice
• Orange zest
• Optional glaze: powdered sugar, orange juice, vanilla extract

Directions

1. In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together flour, remaining sugar, and salt.
3. Add eggs, orange juice, orange zest, and the yeast mixture. Mix until combined.
4. Gradually knead in softened butter until the dough is smooth and elastic (about 8–10 minutes by hand or 5 minutes with a mixer).
5. Place dough in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
6. Punch down dough and shape into a loaf or braid. Place in a greased loaf pan or on a baking sheet.
7. Cover and let rise again for 45–60 minutes.
8. Preheat oven to 350°F (175°C). Brush the dough with a beaten egg for shine.
9. Bake for 30–35 minutes, or until golden brown and cooked through.
10. Cool slightly before slicing. Drizzle with an optional orange glaze if desired.

Servings and timing

This recipe makes 1 standard loaf (about 10–12 slices).
Preparation time: 25 minutes
Rising time: 2–3 hours
Cooking time: 30–35 minutes
Total time: about 3½–4 hours (mostly hands-off)

Variations

• Add chocolate chips for a chocolate-orange twist.
• Make individual brioche rolls instead of one loaf.
• Swirl in cinnamon sugar before shaping for extra flavor.
• Replace orange zest with lemon zest for a lemon brioche.
• Add dried cranberries or raisins for texture.

Storage/Reheating

Store brioche in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze slices for up to 2 months. Reheat by toasting lightly or warming in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I make this dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise, then shape and bake the next day.

Do I need a stand mixer?

A mixer makes the process easier, but the dough can also be kneaded by hand.

Can I use instant yeast instead of active dry yeast?

Yes, just mix it directly into the flour without proofing.

Can I make mini brioche rolls instead of a loaf?

Yes, shape into rolls and bake for about 18–20 minutes.

How do I know when the brioche is done?

It should be golden brown, sound hollow when tapped, and reach 190°F (88°C) internally.

Can I use whole wheat flour?

You can replace up to half the flour with whole wheat, but the texture will be denser.

What’s the best way to serve orange brioche?

It’s delicious plain, with butter, or made into French toast.

Can I add an orange glaze?

Yes, mix powdered sugar with fresh orange juice and drizzle over the cooled brioche.

Is brioche supposed to be sweet?

Yes, it’s lightly sweet, but not as rich as cake. The orange zest and juice enhance its natural sweetness.

Can I freeze the dough before baking?

Yes, shape it into a loaf, wrap well, and freeze. Thaw overnight in the fridge before baking.

Conclusion

Homemade orange brioche is a rich, buttery bread with a delicate citrus twist that makes it extra special. Though it takes time to rise, the hands-on work is simple, and the result is a soft, fluffy loaf that’s perfect for breakfast, brunch, or snacking. Whether enjoyed fresh, toasted, or turned into French toast, this bread is sure to impress.

Homemade Orange Brioche

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Homemade orange brioche is a rich, buttery, and fluffy bread infused with fresh orange zest and juice. With its tender crumb and subtle citrus flavor, it’s perfect for breakfast, brunch, or an elegant snack.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours
• Yield: 1 loaf (10–12 slices)
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

1. 3 1/2 cups all-purpose flour
2. 2 1/4 teaspoons active dry yeast
3. 1/2 cup warm milk
4. 1/4 cup sugar
5. 1/2 teaspoon salt
6. 3 large eggs
7. 1/2 cup unsalted butter, softened
8. 1/4 cup fresh orange juice
9. 1 tablespoon orange zest
10. 1 egg (for egg wash)
11. Optional glaze: 1/2 cup powdered sugar, 1–2 tablespoons orange juice, 1/4 teaspoon vanilla extract

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Instructions

In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.

1. In a large bowl, whisk together flour, remaining sugar, and salt.
2. Add eggs, orange juice, orange zest, and the yeast mixture. Stir until combined.
3. Knead in softened butter gradually until the dough becomes smooth and elastic, about 8–10 minutes by hand or 5 minutes in a stand mixer.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
5. Punch down the dough and shape into a loaf or braid. Place in a greased loaf pan or on a baking sheet.
6. Cover and let rise again for 45–60 minutes until puffy.
7. Preheat oven to 350°F (175°C). Brush the top with beaten egg.
8. Bake for 30–35 minutes, or until golden brown and cooked through (internal temp should reach 190°F/88°C).
9. Cool slightly before slicing. Drizzle with orange glaze if desired.

Notes

• Add chocolate chips for a citrus-chocolate combo.
• Use lemon zest instead for a lemon brioche variation.
• Make rolls instead of a loaf and reduce baking time to 18–20 minutes.
• Swirl cinnamon sugar into the dough for added flavor.
• Top with an orange glaze for extra sweetness and shine.

Nutrition

• Serving Size: 1 slice
• Calories: 230
• Sugar: 6g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 65mg