Wake up to a luxurious start with the Golden Morning pairing, where the buttery opulence of freshly baked brioche meets the tangy sweetness of homemade citrus marmalade. This combination is a testament to the joys of morning indulgence, offering a perfect balance of flavors that are sure to brighten up your breakfast or brunch table. The delicate, tender crumb of the brioche provides a rich canvas for the vibrant, zesty marmalade, making every bite a delightful fusion of decadence and freshness.
Ingredients:
For the Brioche:
- 1/4 cup warm milk (110°F or 45°C)
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 3 cups all-purpose flour, plus extra for dusting
- 5 large eggs, at room temperature
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
For the Citrus Marmalade:
- 2 oranges, thinly sliced and seeds removed
- 2 lemons, thinly sliced and seeds removed
- 4 cups water
- 4 cups sugar
Instructions:
Brioche:
1. Prepare the Dough:
- In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit until frothy, about 10 minutes.
- In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture and eggs, and mix until a sticky dough forms.
- Gradually add the softened butter, a few pieces at a time, kneading well after each addition until the dough is smooth and elastic.
- Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1-2 hours.
2. Shape and Bake:
- Punch down the dough and turn it out onto a floured surface. Divide and shape the dough as desired (into loaves or individual rolls).
- Place the shaped dough into greased brioche pans or a baking sheet. Let it rise again until puffy, about 1 hour.
- Preheat the oven to 375°F (190°C). Brush the tops of the brioche with a beaten egg for a glossy finish.
- Bake for 20-25 minutes or until golden brown. Let cool on a wire rack.
Citrus Marmalade:
1. Prepare the Fruit:
- In a large pot, combine the sliced oranges, lemons, and water. Bring to a boil, then simmer over low heat until the peels are very soft, about 1 hour.
2. Make the Marmalade:
- Add the sugar to the pot, stirring until dissolved. Increase the heat and boil until the marmalade reaches the gel stage, about 220°F (104°C) on a candy thermometer, typically 30-40 minutes.
- Pour the marmalade into sterilized jars, seal, and let cool. Store in a cool, dark place.
Serving:
Slice the brioche and toast lightly if desired. Spread a generous layer of citrus marmalade on each slice. Serve as part of a luxurious breakfast or a leisurely brunch, accompanied by your favorite coffee or tea. The **Golden Morning** pairing is a celebration of simple pleasures, combining the richness of brioche with the bright, refreshing flavors of citrus marmalade, promising a delightful start to any day.
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