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Cranberry-Orange Brioche

Author: Charlotte Bothe

This sweet, buttery loaf is light and airy, and studded with tangy cranberries. It's a perfect breakfast treat served warm, spread with melting butter.

At a glance

2 to 20 brioche, depending on size


Choose your measure:

  • ¾ cup lukewarm water
  • 2 large eggs
  • ½ cup (8 tablespoons) butter
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons salt
  • 1 teaspoon orange extract, optional, for added flavor
  • 1 tablespoon grated orange rind (zest)
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup dried cranberries
  • ¼ cup candied orange peel


  1. Mix and knead together all the dough ingredients, except the cranberries and orange peel, to make a soft, smooth dough. If kneading by hand, this will take awhile due to the amount of butter in the dough.
  2. Add the cranberries and peel, and knead for another 4 or 5 minutes.
  3. Allow the dough to rise, covered, for about 1 hour, or until it's quite puffy.
  4. Divide the dough into 20 pieces (about 1 7/8 ounces each) to make mini brioche; or 12 pieces (about 3 ounces each) to make larger individual brioche in muffin cups; or 2 pieces (about 18 ½ ounces) for full-size brioche pans.
  5. Roll the dough into balls, and place into brioche papers, pans, or greased muffin cups.
  6. Cover and allow to rise until doubled and puffy, abut 1 hour.
  7. Towards the end of the rising time, preheat the oven to 350°F.
  8. Bake the brioche for 14 to 18 minutes (for small brioche); 18 to 20 minutes (for muffin-sized brioche); or 30 to 35 minutes, for two large brioche. If necessary, tent lightly with foil midway through, to prevent over-browning. The finished bread will be a deep golden brown.
  9. Remove the brioche from the oven, and transfer to a rack to cool completely.
  10. Yield: 20 mini brioche; 12 muffin-sized brioche; or 2 larger brioche.