for 4 people

Orange and rum mixture

1	organic orange, use grated zest
1 tbsp	liquid honey
1 tbsp	rum
½ tsp	vanilla paste

Dough

300 g	white flour
½ tsp	salt
25 g	sugar
½ cube	yeast (approx. 20 g), finely crumbled
1 ¼ dl	milk
1	egg, beaten
50 g	butter, cut into pieces, cold

To shape

a little	white flour
1	egg yolk
1 tsp	water

To serve

2 tbsp	bitter orange marmalade (e.g. Fine Food Seville Orange Marmalade)
4 ball	Fine Food Sorbetto Cioccolato

How it's done

Orange and rum mixture

Place the orange zest, honey, rum and vanilla paste in a small bowl, mix, set aside, leave to soak for approx. 30 mins.

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk and egg with the reserved orange and rum mixture and knead into a soft, smooth dough using the dough hook on the food processor. Add the butter and continue to knead for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 4 portions. Remove a walnut-sized piece from each portion and shape into small balls. Shape the remaining portions of dough into balls on a little flour, make a well in the middle, place a smaller ball on top. Place the brioches on a baking tray lined with baking paper, cover and leave to rise again for approx. 30 mins. Whisk together the egg yolk and water, brush the brioches with the mixture.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.

To serve

Cut open the brioches and spread with jam shortly before serving. Top the brioches with the scoops of ice cream, serve immediately.

Show complete recipe