Name: Homemade Orange Brioche
Prep time: 30 min
Cook time: PT-487837H7M54S
Total time: 4 h
Cuisine: French
Ingredients: 4 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1/4 cup granulated sugar; 1 tsp salt; 4 large eggs; 1/2 cup whole milk, warm; 1/2 cup unsalted butter, softened; 1 tbsp fresh orange zest; 1/4 cup fresh orange juice; 1 tsp vanilla extract; 1 egg, beaten (for egg wash); Optional: honey or coarse sugar for topping

Why You’ll Love This Recipe

Orange brioche is everything you love about classic brioche—light, fluffy, and rich—with a fresh, zesty upgrade. The orange adds a beautiful flavor without overpowering the buttery dough, making this bread as delicious on its own as it is with a slather of jam or honey. It’s also an excellent base for French toast, bread pudding, or sweet sandwiches.

Ingredients

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

All-purpose flour
Active dry yeast
Granulated sugar
Salt
Eggs
Whole milk (warm)
Unsalted butter (softened)
Fresh orange zest
Fresh orange juice
Vanilla extract
Optional: honey or coarse sugar for topping

Directions

Activate the yeast: In a bowl, combine warm milk, a pinch of sugar, and active dry yeast. Let sit for 5–10 minutes until foamy.
Make the dough: In a stand mixer fitted with the dough hook, combine flour, sugar, salt, orange zest, and the activated yeast mixture. Add eggs, orange juice, and vanilla extract. Mix until the dough comes together.
Add butter: Gradually add softened butter, a tablespoon at a time, allowing it to fully incorporate before adding more. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.
First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1.5 to 2 hours.
Shape the brioche: Punch down the dough and shape it into a loaf, braid, or roll into balls for a brioche tin. Place in a greased loaf pan or baking dish.
Second rise: Cover and let rise again for 1 hour, or until puffed and nearly doubled.
Bake: Preheat oven to 350°F (175°C). Brush the top of the dough with an egg wash and sprinkle with coarse sugar if desired. Bake for 30–35 minutes or until golden brown and hollow-sounding when tapped.
Cool and serve: Let the brioche cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

This recipe makes 1 large loaf or 12 brioche buns.
Prep Time: 30 minutes
Rise Time: 2.5–3 hours
Bake Time: 30–35 minutes
Total Time: Approximately 4 hours

Variations

Chocolate Orange Brioche: Fold mini chocolate chips into the dough before shaping.
Orange Glaze: Drizzle with a simple orange glaze made from powdered sugar and juice.
Cranberry Orange: Add dried cranberries or golden raisins for a fruity variation.
Nut Filling: Swirl in chopped almonds or pecans with cinnamon sugar for a richer loaf.
Mini Buns: Shape into small brioche buns for individual servings or sliders.

Storage/Reheating

Store orange brioche in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices or the whole loaf tightly wrapped for up to 2 months. Reheat slices in a toaster or oven at 300°F (150°C) for 5–7 minutes. Avoid microwaving as it may affect texture.

FAQs

Can I make this brioche dough ahead of time?

Yes, you can refrigerate the dough after the first rise overnight. Let it come to room temperature before shaping and doing the second rise.

What’s the best flour to use?

All-purpose flour works well, but bread flour can be used for an even chewier texture.

How do I know when the dough is properly kneaded?

The dough should be smooth, elastic, and pull away from the sides of the bowl. It will still be a little sticky due to the butter content.

Do I need a stand mixer?

A stand mixer makes the process easier, but you can knead by hand—it just takes longer and requires more effort to incorporate the butter.

Can I use bottled orange juice?

Fresh orange juice is best for flavor, but bottled juice can work in a pinch. Avoid juice with added sugar.

What’s the purpose of the second rise?

The second rise allows the dough to develop flavor and structure, resulting in a lighter and airier texture.

Why is my brioche not rising well?

Check that your yeast is fresh and that the dough is rising in a warm, draft-free environment.

Can I add a filling to the brioche?

Yes, swirl in sweetened cream cheese, fruit preserves, or cinnamon sugar before shaping the dough.

Is egg wash necessary?

Egg wash gives the brioche its shiny, golden crust. You can skip it, but the top will be duller and softer.

Can I bake this in a different pan?

Yes, you can use a bundt pan, brioche mold, or even muffin tins for smaller portions. Adjust bake time accordingly.

Conclusion

Homemade Orange Brioche is a bakery-style bread that brings the comforting richness of brioche together with the bright, zesty flavor of orange. It’s as versatile as it is beautiful—delicious on its own or dressed up for a special occasion. With a little time and patience, you’ll be rewarded with a loaf that’s soft, fragrant, and utterly unforgettable.