Crunchy Panettone Brioches

Crunchy Panettone Brioches

  • Preparation 40 min
  • Cooking 30 min
  • Marinating 15 min
  • Raising 8 h 45 min
  • Servings 12
  • Freezes Yes

These fragrant, sugar-coated brioches taste like the holidays!

Categories

Ingredients

  • Brioches

    • 1/3 cup (75 ml) candied citrus peel (see recipe), drained (see note)
    • 1/3 cup (45 g) sultana raisins
    • 1 tbsp (15 ml) dark rum
    • ¾ cup (180 ml) warm milk
    • 1 ½ tsp instant yeast
    • 2 eggs
    • 2 tbsp (30 ml) vegetable oil
    • 2 tsp (10 ml) vanilla
    • 2 tsp (10 ml) orange blossom water or grated zest of 2 oranges
    • 3 ¼ cups (490 g) unbleached all-purpose flour
    • ½ cup (105 g) sugar
    • 1 tsp salt
    • ½ cup (115 g) unsalted butter, softened
  • Coating

    • ¼ cup (55 g) unsalted butter, melted
    • ½ cup (105 g) sugar, plus more for sprinkling

Preparation

  • Brioches

  • Coating

Note from Ricardo

There’s nothing like homemade candied citrus peel. They are tender, fragrant and easy to prepare. They also keep well when stored in their cooking syrup. They make all the difference in this recipe. If you are short on time, you can use 2 oz (60 g) store-bought candied citrus peel or replace them entirely with diced dried fruits such as cranberries, cherries or apricots.

Personal Note