Orange-Prosecco brioches

Carefully dissolve the active sourdough starter in the tempered liquids (orange juice and Prosecco). Add the flour and knead the dough until a nice gluten structure is formed.

Transfer the starter dough to a tall container, cover, and let rest at room temperature for 15–18 hours, until the volume has tripled.

Temper the eggs and honey together to 30°C. Mix together with the flour and the prepared starter dough. After about 3 minutes of mixing, gradually add the soft butter in portions and incorporate well. After a total mixing time of 10 minutes, add the salt. Knead until the dough is smooth and elastic and releases cleanly from the bowl. Finally, gently fold in the semi-candied orange peel and orange paste.

Check dough temperature (optimum: 27–28°C).
Let the finished dough proof at room temperature for 90 minutes.

Mix all ingredients into a crumbly streusel dough. Press the dough through a coarse sieve. Spread on trays lined with silicone paper and freeze until the streusel is firm.

Mix the almond paste with half of the Prosecco until smooth and lump-free. Add the remaining Prosecco and beat until creamy.

Scale pieces of the fermented brioche dough at 2’100 g each. Shape the portions into rounds, then roll into elongated pieces. Shape 10 pieces into a ring and place into greased molds lined with baking paper (24 cm diameter).

Piece proofing: 90 minutes at 28–30°C

After final proof, stabilize the shaped dough pieces for 30 minutes at 5 °C in the refrigerator. Then wrap well and freeze at –18 °C (can be stored for up to 5 days).

Freshly prepared dough pieces
Pipe 70 g of almond–Prosecco mixture evenly onto each ring. Proof for a further 60–90 minutes at 28–30 °C.

Frozen dough pieces
Remove from the freezer as needed and thaw at room temperature for 60–90 minutes. Pipe the almond–Prosecco mixture as above.

Sprinkle 70 g of frozen orange streusel evenly over each ring.

Load into a mild oven without steam. Add steam after 3 minutes and bake the brioches until golden brown.

Tip: After baking, break the finished orange–Prosecco brioches apart and sell them as smaller units or individually.