Orange Cranberry Brioche

A delicate morning treat that will make your breakfast a delight! Serve with orange preserves and a tall glass of cold milk!

  • Author: Anuja


  • 50 g dried cranberries
  • Zest and juice of 2 navel oranges
  • 250 g flour
  • 4 grams yeast
  • 2 eggs
  • 50 g Horizon Organic Grassfed Whole Milk, warm
  • 15 g sugar
  • 100 g butter, room temperature, cubed
  • 4 g salt


  1. Soak the cranberries in orange juice for 2-3 hours.
  2. In a stand mixer, mix flour, yeast, sugar, and milk.
  3. Add eggs and salt.
  4. Add butter, small chunks at a time.
  5. Add orange juice, zest, and plump cranberries.
  6. Allow stand mixer to knead the dough until well blended, scraping down the sides occasionally.
  7. Continue kneading for 4-5 more minutes until the dough is smooth.
  8. Grease a bowl that is more than twice as big as your ball of dough. I use the butter paper for this exercise.
  9. Cover and allow to rest and rise in the fridge overnight.
  10. In the morning, pull out dough and punch down. Shape into a ball (or balls based on tin size) and place in brioche tin(s).
  11. Set aside at room temperature for at least 1 hour and allow to rise. The dough should double in size.
  12. Preheat oven to 350.
  13. Bake for 20-25 minutes or until the top is golden brown.
  14. Remove from oven and allow to cool before slicing.