Spiced Orange and Coriander Butter Brioche
Preparation time
Cooking time
Total time
A brioche is a traditional French bread. The rolls made from this recipe are great with cheese or meat and of course with a bottle of Hoegaarden. I used the Baker Brothers recipe as a starting point and created my own recipe. Do use fresh yeast if you can. Most supermarket bakeries will give or sell you some.
Recipe type: Bread
Cuisine: British
Serves: 12-16
  • 500 gr strong white flour
  • 2 large eggs
  • 20 gr milk powder
  • 100 gr sugar
  • 100 gr butter
  • 7 gr of fresh yeast or 10 gr dried yeast
  • Zest and juice of 1 large orange
  • 20 gr fresh coriander chopped
  • 10 ml salt
  • 1 tsp each of ground nutmeg and cloves
  • A beaten egg for brushing the rolls.
  1. Weigh the flour, sugar, milk powder and salt and place in a bowl with the spices.
  2. Take the zest off the orange and squeeze the juice. Add the zest to the dry ingredients.
  3. Weigh the eggs and add the orange juice. Top it up with water so it weighs 300 grams in total.
  4. Weigh the butter and cut into cubes and set aside.
  5. Place the liquid into the bowl and mix on low speed (1-2). Increase the speed to 4-5 and mix for a further minute.
  6. Turn the speed back down to low and add the butter and chopped coriander. Mix for 3 minutes.
  7. Increase the speed and mix for a further 2 minutes or until the mixture is very smooth and comes away from the sides of the bowl.
  8. Put into a covered container and place in the fridge for a minimum of one hour. The longer it is in the fridge, the more the flavour will develop.
  9. Take the dough out of the fridge and cut into 60 gram pieces. Shape into balls. Leave for a few minutes then shape again. You a looking for a tight, smooth ball.
  10. Equally space out on baking parchment on a baking tray. Brush the buns with egg.
  11. Leave them to prove for about 2-3 hours. I set them on a chair and cover with a large piece of plastic to keep them warm and moist.
  12. Heat your oven to 180°C about 30 minutes before you intend to bake.
  13. Brush the buns a second time with the egg wash
  14. Bake for 15 minutes until well risen and golden brown.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2015/12/14/beer-and-baking-a-perfect-match/