I love orange blossom flavor – it’s very subtle and so fresh! This recipe is for orange blossom brioche – I tried to do brioche, but it came out more a dessert/muffin than a bread. The original recipe in French can be found on Mes Douceurs and looks way cuter.
(okay, I tried to convert to cups, but.. sorry. I couldn’t find a good converter that worked with all these different types of food.):
375g flour (3 cups)
60g sugar (1 small cup?)
40g neutral oil, for example olive oil
87g Orange blossom
1 pinch of salt
Mix the flour, the egg, sugar, oil and salt in a big bowl. Put milk and orange blossom, then the yeast and mix well for about 10 minutes, until you get a homogeneous dough. Then cover with plastic film and let it rise for 30 minutes in a warm place.
When the dough is about double its size you can start to roll it out like in the original recipe, or place small portions in baking forms. Coat with eggyolk and decorate with coarse sugar. It’s going to rise even more in the oven:
Bake for 10 to 15 minutes at 180°C (356° F) and serve with butter and tea. It’s absolutely no summer-recipe, but I don’t care.