Gingerbread Orange Brioche Buns

• Vegetarian

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1/3 cup Unsulfured black strap molasses

• Baking & Spices

  • 4 1/2 cup Bread flour
  • 3 tbsp Brown sugar, packed light
  • 2 1/2 tbsp Gingerbread spice
  • 2 tbsp Granulated sugar
  • 2 cups Powdered sugar
  • 2 tsp Salt
  • 1 tbsp Star platinum superior baking yeast, Red
  • 1 cup Sugar rubbed with

• Bread & Baked Goods

  • 1 Gingerbread brioche

• Drinks

  • 3 tbsp Orange juice, fresh

• Dairy

  • 9 oz Butter, unsalted
  • 3 tbsp Butter, unsalted
  • 1/2 cup Whole milk

Found on sweetrecipeas.com

Description

Ingredients

• Gingerbread Brioche
• For the sponge:
• ½ cup whole milk, at room temperature
• 1 TBSP Red Star® Platinum Superior Baking Yeast®
• 2 TBSP granulated sugar
• ½ cup bread flour
• For the dough:
• ⅓ cup unsulfured black-strap molasses
• 3 TBSP packed light brown sugar
• 2 ½ TBSP gingerbread spice
• 4 cups bread flour
• 2 tsp. salt
• 6 large eggs, slightly beaten
• 9 oz. unsalted butter, softened but still cool
• For the Buns:
• Filling:
• 3 TBSP unsalted butter, room temperature
• 1 cup of sugar rubbed with the zest of one large orange
• Glaze:
• 2 cups powdered sugar
• 3 TBSP fresh orange juice
• Zest of one orange

Directions

• For the sponge:
• Combine milk and yeast in the mixing bowl of a standing mixer.
• Whisk and let sit for 5 minutes.
• Add flour and sugar, mix to form a thick batter.
• Cover with plastic wrap and let rest at room temperature for 30-45 minutes, until bubbles form.
• For the dough:
• Add the molasses, brown sugar, spice, flour, and salt to the sponge.
• Add the eggs.
• Beat with the paddle attachment on low speed for 2 minutes, until the eggs are absorbed. Increase the speed to medium and knead the dough for 5 minutes.
• Switch to the dough hook at this point.
• The dough will be sticky. Hold the mixer when necessary if it starts to dance on you.
• Turn the machine down to medium low speed and add the butter, 2 TBSP at a time.
• Knead for another 5 minutes, until the dough is shiny.
• Scrape out the dough and clean and lightly oil the bowl. Don’t worry if the dough is difficult to work with (it will be).
• Place the dough in the bowl then turn it over so that the top is oiled. Cover with plastic wrap and let rise at room temperature for 2 hours, until doubled.
• When dough is has doubled in volume, punch it down by folding it two or three times. Cover and refrigerate for 4 hours or overnight.
• After the second rise, the dough is ready to be shaped.
• Turn the dough out onto a lightly floured surface.
• Using a rolling pin, roll it into a rectangle approximately 12 by 16 inches.
• Use a pastry brush(or your hands if you like to get messy) to spread 3 TBSP of butter around the rolled out dough, leaving an 1-inch margin at the top edge with no butter.
• Sprinkle filling evenly over the surface, again leaving the 1-inch margin.
• Starting from the long side closest to you, roll up the dough like a jellyroll.
• Transfer the log to a baking sheet, cover with plastic wrap and freeze for 10 minutes.
• This will make cutting the buns clean and even.
• Remove from freezer, cut buns into 1 ½-inch pieces, you should get around 12.
• Place them back onto a greased baking pan.
• Spread out so they are not touching.
• Wrap with plastic wrap and let rise at room temperature for 1 ½ to 2 hours.
• Preheat the oven to 400F.
• Bake buns for 10 minutes and reduce heat to 350F.
• Bake for another 10-15 minutes depending on the size of your buns.
• Allow to cool on a wire rack for 10 minutes.
• Make Glaze:
• Whisk sugar with orange zest and orange juice in a small bowl until smooth.
• Pour glaze over buns.