Czelli recipe · Brioche
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Orange and cinnamon babka
No ratings yet — be the first!Soft, pull-apart brioche dough, a buttery cinnamon filling, candied orange peel and a glossy orange syrup – a fragrant, stunning babka wreath. With the Czelli Pull-Apart Brioche flour mix you can make a special, yet easy homemade treat.
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- Serves
- 1 wreath
- Baking
- 160 °C (fan)
- Baking time
- 25 min
Method
10 steps- Knead the dough ingredients together, cover airtight and leave to rest for 30 minutes.
- Meanwhile, make the filling. mix the soft butter, brown sugar and cinnamon, then set aside.
- Roll out the dough into a rectangle of approx. 50×40 cm, 0.5 cm thick.
- Spread with the buttery cinnamon cream and sprinkle with the candied orange cubes.
- Roll up along the longer side, then cut the roll in half lengthwise.
- Twist the two strands together and shape into a wreath.
- Cover and leave to rise for 60 minutes, then brush with beaten egg.
- Bake in a 160 °C fan oven for 25 minutes; cover halfway through so the top doesn't burn.
- While it bakes, make the syrup. squeeze the orange and boil the juice with the sugar for about 5 minutes until it thickens.
- Brush the hot babka with the orange syrup and let it cool until lukewarm before slicing.
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