Braided brioche-like bread with vanilla-almond cream and honey-orange glaze

Name: Braided brioche-like bread with vanilla-almond cream and honey-orange glaze
Prep time: 150 min
Total time: 150 min
Yield: 8 servings
Ingredients: 500 g Wheat flour; 250 ml Milk; 180 szt. Egg (for the dough); 80 g Butter; 80 g sugar; 8 szczypta Salt; 30 g Fresh yeast; 4 g Ground cardamom; 8 g Freshly grated orange zest; 80 g Ground almonds; 200 g Mascarpone; 50 g Powdered sugar; 60 ml Honey; 40 ml Orange juice; 60 szt. Egg (for brushing); 20 g Sesame (optional); 30 g Candied orange peel (optional); 2 łyżeczka Ground vanilla

Cakes and Bakes Desserts 150 min Medium 14 wyświetleń ~34.11 PLN - (0)

Description

A delicate, slightly sweet braided yeast bread inspired by traditional challah, but enriched with a creamy vanilla-almond filling and a glossy honey-orange glaze. The dough is buttery, aromatic with cardamom and orange zest, and the interior is filled with a velvety mascarpone and ground almond cream. It resembles braided challah in appearance, but the way it is filled and finished gives it a more refined, dessert-like character. Serve it slightly warm or at room temperature with a cup of coffee, tea, or as part of a breakfast buffet; it also works wonderfully for festive gatherings and parties when you want to impress with a homemade treat. The color and shine of the glaze, along with delicate sesame seeds, create an appetizing, rustic presentation.

Składniki (18)

Servings:

Wheat flour 500 g
Milk 250 ml
Egg (for the dough) 3 szt.
Butter 80 g
sugar 80 g
Fresh yeast 30 g
Freshly grated orange zest 8 g
Ground almonds 80 g
Mascarpone 200 g
Powdered sugar 50 g
Honey 60 ml
Orange juice 40 ml
Egg (for brushing) 1 szt.
🌿 Przyprawy
Salt 8 g
Ground cardamom 4 g
Ground vanilla 1 łyżeczka
✨ Opcjonalne
Sesame (optional) 20 g
Candied orange peel (optional) 30 g

💰 Szacowany koszt dania: ~34.11 PLN (4.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Starter

Heat the milk to a temperature of 35–37°C: it should be pleasantly warm, not hot (check with the inside of your wrist). In a small bowl, combine 60 ml of warm milk (measure 60 ml from the total amount), crumble the fresh yeast and add 10 g of sugar (about 1/8 of the total sugar). Gently mix with a fork until the yeast dissolves. Set aside for 8–10 minutes in a warm place - the mixture should become frothy and aromatic, which means the yeast is active.

Ingredients: Milk, Fresh yeast, sugar

Use a small, transparent bowl to see the foam. If no foam appears after 10 minutes, the yeast may be inactive — start over with a different packet of yeast.

Cake

In a large bowl, sift the all-purpose flour (500 g). Add salt (8 g), ground cardamom (4 g), and grated orange zest (8 g) — mix the dry ingredients evenly with a wooden spoon to distribute the spices throughout the flour.

Ingredients: Wheat flour, Salt, Ground cardamom, Freshly grated orange zest

Use a large bowl (at least 3 l), sifting will aerate the flour and make kneading easier. A wooden spoon will evenly distribute the dry mixture.

Make a well in the bowl with the flour. Pour in the active yeast mixture, the remaining warm milk (about 190 ml), add the remaining sugar, crack the eggs into a separate bowl and lightly beat them — pour into the flour. Start mixing the ingredients with a wooden spoon from the center outwards, gradually incorporating the flour until the ingredients combine and form a thick, sticky mass.

Ingredients: Wheat flour, Milk, Fresh yeast, sugar, Egg (for the dough)

Use a wooden spoon or a dough hook in a stand mixer. Mix just until the ingredients are combined — do not knead vigorously yet.

Add the soft butter (80 g) piece by piece and knead the dough with a mixer hook for 8–10 minutes on medium speed, until the dough is smooth, elastic, and slightly shiny. If kneading by hand - place the dough on a lightly floured surface and knead for 12–15 minutes, until it no longer sticks to your hands and remains elastic.

Ingredients: Butter, Wheat flour

Use a mixer with a dough hook to minimize effort. The dough should be slightly sticky to the touch, but not wet — if it is too sticky, add one tablespoon of flour at a time (up to 15 g).

Rising

Form a ball with the dough and place it in a lightly oiled bowl, turning it once to coat the top with oil. Cover the bowl with a clean cloth or plastic wrap. Set it in a warm, draft-free place for 60–90 minutes, until it doubles in volume.

Ingredients: Wheat flour, Butter, Egg (for the dough)

The best place for rising is a turned-off oven with the light on or near a warm radiator. The dough is ready when, after pressing your finger into it, the indentation slowly springs back.

Filling

Prepare the cream: in a bowl, combine mascarpone (200 g), ground almonds (80 g), powdered sugar (50 g), and vanilla (2 g). Whisk or mix on low speed for 1–2 minutes until the mixture is smooth and thick — it should be slightly stiff but spreadable.

Ingredients: Mascarpone, Ground almonds, Powdered sugar, Ground vanilla

Use cold mascarpone (straight from the fridge) and do not whip for too long, as the mixture may separate. If it is too thick, add a tablespoon of 30% cream (optional).

Shaping

After the dough has risen, gently punch it down with your fist and place it on a floured surface. Divide it into 3 equal parts (about 3 loaves) — from each part, form 3 rolls (a total of 9 rolls, 3 for each smaller braid). Roll each piece by hand into a straight roll about 35–40 cm long and 3–4 cm in diameter.

Ingredients: Wheat flour, Egg (for the dough)

Use a rolling pin only if the rolls are uneven — it's better to shape them by hand, rolling from the center outwards. Keep the dough moist, do not let it dry out — cover the rolls with a cloth after shaping.

Stuffing and Braiding

Take one set of three rolls. Spread a thin layer of cream in the center of each roll (about 1 tablespoon of cream per roll), leaving 1–2 cm free at the ends. Then gently roll each roll so that the cream stays inside (do not press too hard to avoid squeezing the cream out onto the surface). Join the three rolls at the base and braid them into a traditional three-strand braid. Tuck the ends underneath. Repeat to create three smaller braided rolls with filling (this will help the dough bake faster and create a more interesting visual effect).

Ingredients: Ground almonds, Mascarpone, Powdered sugar, Wheat flour

Use a thin layer of cream to avoid leaking the rolls. If the cream spills out while braiding, trim the excess and press it back in. The braids do not need to be perfect — a rustic look is welcome.

Second rising

Place the braids on a baking sheet lined with parchment paper, leaving about 4 cm of space between them. Cover loosely with a cloth and let rise for 25–30 minutes — they should increase in volume by about 25–30%.

Ingredients: Wheat flour, Egg (for the dough)

The second rise is shorter than the first; do not let the braids rise completely, as they will lose their shape. Check by gently pressing with your finger — if the indentation springs back slowly, they are ready.

Baking — preparation

Preheat the oven to 175°C (top and bottom) or 160°C if using a convection setting. Beat the egg for brushing (60 g) with 1 tablespoon of milk to achieve an even shine. Gently brush the tops of the braids with a wide brush. Sprinkle with sesame seeds (optional) and pieces of candied orange peel, if using.

Ingredients: Egg (for brushing), Milk, Sesame (optional), Candied orange peel (optional)

Use a silicone brush to evenly spread the egg. Do not apply too thick layers, as they will run to the sides during baking.

Baking

Place the braids in the preheated oven. Bake for 28–35 minutes: after 20 minutes, check the color — they should be golden and evenly browned. The final time depends on the size of the braids; if the top is browning too much, loosely cover with aluminum foil for the last 8–10 minutes. The bread is done when the crust is deep golden and the center reaches a temperature of about 92–95°C (if you have a thermometer).

Ingredients: Wheat flour, Egg (for brushing)

The best is to place the tray on the middle shelf. Avoid constantly opening the oven — it causes the yeast structures to collapse.

Glaze

In a small saucepan, heat honey (60 g) with orange juice (40 ml) over low heat for 1–2 minutes — stir to achieve a smooth, liquid emulsion. Right after removing the braided loaves from the oven (after 3–5 minutes of cooling on the baking sheet), generously brush their tops with the warm glaze; this will give a shine and a delicate orange aroma. If you want a stronger shine, repeat glazing after another 5 minutes.

Ingredients: Honey, Orange juice

Apply the glaze while warm — cold glaze will harden and not absorb. Be careful not to burn the honey — heat it only until it reaches a slightly liquid consistency.

Cooling and Serving

Transfer the braids to a rack and leave to cool completely for at least 30 minutes before slicing. When cutting, make a quick cut with a serrated knife (1 motion) to avoid flattening the crumb. Serve slightly warm or at room temperature, sliced into pieces 1.5–2 cm thick.

Ingredients: Ground almonds, Mascarpone, Honey

The rack will ensure air circulation and prevent the bottom from getting damp. Store covered with a linen cloth to maintain softness.

Additional tips

If you want to make a single large braid instead of three smaller ones, use 6 strands and braid them together; this will extend the baking time to 35–45 minutes. Additionally, you can sprinkle the top with coarse sugar or chopped toasted almonds instead of sesame seeds.

Ingredients: Wheat flour, Butter, Ground almonds

For the dairy-free version, replace butter with plant-based margarine, mascarpone with coconut cream — the taste and texture will change, but the structure of the baked good will remain similar.

Fun Fact

💡

Challah has Jewish roots and is traditionally a braided bread eaten on Shabbat — my version is inspired by this form but transformed into a dessert pastry with filling and glaze, combining elements of challah and babka.

Best for

śniadanie na wyjątkową okazję przyjęcie rodzinne świąteczny stół popołudniowa kawa z gośćmi

Tips

🍽️ Serving

Serve slightly warm; you can gently heat them for 10–15 seconds in the microwave (on a plate, covered) to soften the cream again. They pair wonderfully with strong coffee, Earl Grey tea, or with vanilla ice cream as a warm dessert.

🥡 Storage

Store covered with a linen cloth at room temperature for up to 2 days. To extend freshness, wrap tightly in plastic wrap and keep for up to 4 days in the refrigerator (reheat for 10–15 minutes at 150°C before serving). You can also freeze individual slices in a sealed container for up to 2 months; thaw slowly in the refrigerator, then briefly reheat.

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Ingredients (18)

Servings:

Wheat flour 500 g ~2.00 zł
Milk 250 ml ~1.25 zł
Egg (for the dough) 3 szt. ~0.90 zł
Butter 80 g ~3.20 zł
sugar 80 g ~2.40 zł
Fresh yeast 30 g ~0.90 zł
Freshly grated orange zest 8 g ~0.48 zł
Ground almonds 80 g ~3.20 zł
Mascarpone 200 g ~7.60 zł
Powdered sugar 50 g ~2.00 zł
Honey 60 ml ~6.00 zł
Orange juice 40 ml ~0.24 zł
Egg (for brushing) 1 szt. ~0.30 zł
🌿 Przyprawy
Salt 8 g ~0.04 zł
Ground cardamom 4 g ~0.20 zł
Ground vanilla 1 łyżeczka ~0.50 zł
✨ Opcjonalne
Sesame (optional) 20 g ~0.50 zł
Candied orange peel (optional) 30 g ~2.40 zł

💰 Szacowany koszt dania: ~34.11 PLN (4.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

4855 kcal

Kalorie

Białko 122.5g

Węglowodany 563.1g

Tłuszcze 237.8g

🔥

289 kcal

Kalorie

Białko 7.3g

Węglowodany 33.5g

Tłuszcze 14.1g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

90 min

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