A sweet, fragrant and delicious dessert, perfect for breakfast or a snack!
Ingredients:
500 grams of Manitoba flour 🌾
125 ml of latte 🥛
125 ml of fresh orange juice 🍅
Grated peel of 2 oranges 🍊
10g of fresh brewer’s yeast (LDB) 🧑 🍳
1 uovo 🥚
100 g of sugar 🍬
80 ml of seed oil 🌱
150 g of candied orange 🍊
Sweet granite for garnish ✨
Soft butter spread
Grated sugar (about 2 tablespoons) to mix with candied orange
Procedure:
Let’s prepare the dough:
In a large bowl, combine the flour 🌾 with the yeast dissolved in warm milk 🥛 and sugar 🍬. Mix well until the yeast melts.
Add the liquid ingredients:
Pour in the orange juice 🍊, the grated orange peel 🍊, the egg 🥚 and Start kneading until you get a soft and smooth roll.
Lievitazione:
Cover the dough with clear film and let it knead for about 3 hours, until it doubles in volume. You can leave it in the oven off with the light on 💡 to create a warm and ideal environment.
Prepare the stuffing:
In the meantime, take the candied orange 🍊 and mix it with Nel granulated sugar until it gets a smooth cream. This will be the stuffing for your roundabout!
Roll out the dough and garland it:
When the dough has risen, roll it out gently with your hands forming a rectangle. Spread on soft butter Sp and evenly distribute the candied orange cream 🍅.
Shape the girella:
Cut the dough into 4 strips with a smooth wheel 🍰. Roll each strip and spiral together, creating a giant fluffy swirl. Place the swirl in a low bun mold 🍞.
Second levitation:
Let the rotating wheel go for an hour and a half, until it has doubled in volume again.
Cottura:
Before baking, brush the surface with Prima butter and sprinkle a grain of sugar for a sweet and shiny crust.
Bake in a static oven at 170°C for about 35-40 minutes, until the surface is golden and crispy.
Let it cool and serve:
Once baked, let it cool slightly and then… Get ready to enjoy a soft and fragrant delight!
Your orange brioche swirl is ready!
Perfect for a special breakfast or a tasty snack with tea or coffee
