Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (75 g) golden raisins
- 1/2 cup (75 g) dried cranberries
- 1/3 cup (50 g) shelled pistachios, roughly chopped
- 1/2 cup (120 ml) warm whole milk
- 2 1/4 tsp (7 g) active dry yeast
- 1/3 cup (65 g) granulated sugar
- 3 large eggs, room temperature
- 3 1/2 cups (420 g) bread flour
- 1 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, very soft
- Zest of 1 large orange and 1 lemon
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh orange or lemon juice (for glaze)
Do This
- 1. Soak raisins and cranberries in hot water or warm orange juice for 15 minutes; drain and pat dry. Butter a tall panettone mold or 7–8 inch round pan lined with a tall parchment collar.
- 2. Warm milk to 105–110°F (40–43°C). Stir in yeast and 1 tsp sugar; let stand until foamy, 5–10 minutes.
- 3. In a mixer bowl, whisk eggs, remaining sugar, citrus zest, vanilla, and yeast mixture. Add flour and salt; mix to a shaggy dough, then knead 5 minutes. Gradually beat in soft butter; knead 8–10 minutes more until smooth and elastic.
- 4. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, 1 1/2–2 hours.
- 5. Gently press dough out, sprinkle with soaked fruit and pistachios, fold in, and shape into a tight ball. Place in prepared mold; rise until puffy and near the top, 60–90 minutes.
- 6. Bake at 350°F (175°C) for 35–40 minutes, tenting with foil if browning too quickly, until deep golden and 200°F (93°C) internal temperature. Cool completely.
- 7. Whisk powdered sugar with citrus juice into a pourable glaze. Drizzle over cooled brioche, garnish with extra pistachios or zest, slice into tall wedges, and serve.
This festive panettone-style brioche is tall, airy, and wonderfully buttery, scented with citrus and packed with raisins, dried cranberries, and pistachios. Brushed with a light citrus glaze, it makes a beautiful centerpiece for a holiday breakfast or an elegant dessert.
Why You’ll Love This Recipe
- Panettone vibes, easier method: All the tall, fluffy holiday drama without needing special starter techniques.
- Rich but not heavy: A buttery, soft brioche crumb that stays light and tender thanks to slow rising and strong flour.
- Festive flavor: Bright citrus zest, juicy dried fruit, and crunchy pistachios in every slice.
- Perfect for sharing: Slice it tall like a traditional panettone for brunch, gifts, or a cozy dessert with coffee or dessert wine.
Grocery List
- Produce: 1 large orange, 1 lemon (for zest and juice)
- Dairy: Whole milk, unsalted butter, 3 large eggs
- Pantry: Bread flour, granulated sugar, powdered sugar, active dry yeast, golden raisins, dried cranberries, shelled pistachios, vanilla extract, fine sea salt
Full Ingredients
For the Citrus Brioche Dough
- 1/2 cup (120 ml) whole milk, warmed to 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 1/3 cup (65 g) granulated sugar, divided (1 tsp for yeast, rest for dough)
- 3 large eggs, at room temperature
- 3 1/2 cups (420 g) bread flour, spooned and leveled
- 1 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, very soft but not melted
- Zest of 1 large orange (about 1 tbsp finely grated)
- Zest of 1 lemon (about 1–2 tsp finely grated)
- 1 tsp vanilla extract
For the Fruit and Nut Mix-In
- 1/2 cup (75 g) golden raisins
- 1/2 cup (75 g) dried cranberries
- 1/3 cup (50 g) shelled pistachios, roughly chopped
- 1/3 cup (80 ml) hot water or warm orange juice, for soaking the dried fruit
For the Light Citrus Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp freshly squeezed orange juice or lemon juice (or a mix of both)
- 1–2 tsp milk or cream, as needed to adjust consistency (optional)
- Extra chopped pistachios and/or a little extra orange zest, for garnish (optional)
Equipment
- Stand mixer with dough hook (highly recommended) or large mixing bowl and wooden spoon
- One 6–7 inch (15–18 cm) diameter tall panettone mold or 7–8 inch (18–20 cm) round cake pan
- Parchment paper (to create a tall collar if not using a panettone mold)
- Kitchen scale (helpful for accuracy, but not required)
- Instant-read thermometer (optional but very helpful for checking doneness)
Step-by-Step Instructions
Step 1: Prepare the pan and soak the fruit
Butter or lightly oil your panettone mold. If using a regular round cake pan, cut a circle of parchment for the base, then a long strip to create a tall collar that rises at least 3 inches (8 cm) above the rim. Grease the parchment, then fit it into the pan so the collar forms a tall wall to support the brioche as it rises.
Place the golden raisins and dried cranberries in a heatproof bowl. Pour the hot water or warm orange juice over them and let soak for 15 minutes to plump up. Drain well, then spread on a clean kitchen towel or paper towels and gently pat dry. Set aside to cool completely before adding to the dough (warm fruit can make the dough sticky and compromise the rise).
Step 2: Activate the yeast
Warm the milk to 105–110°F (40–43°C). It should feel pleasantly warm but not hot to the touch. Pour it into the bowl of your stand mixer (or a large mixing bowl). Stir in the yeast and 1 teaspoon of the granulated sugar. Let stand for 5–10 minutes, until the mixture looks foamy and creamy on top. If it does not foam, your yeast may be inactive; start again with fresh yeast.
Step 3: Mix the enriched dough
To the foamy yeast mixture, add the remaining granulated sugar, eggs, orange zest, lemon zest, and vanilla. Whisk to combine. Add the bread flour and salt. Using the dough hook on low speed (or a wooden spoon by hand), mix until a shaggy dough forms and most of the flour is absorbed, 1–2 minutes.
Increase the mixer speed to medium-low and knead for about 5 minutes. The dough will look rough but should start to come together and pull away from the sides of the bowl. Begin adding the very soft butter, 1–2 tablespoons at a time, allowing each addition to incorporate before adding more. This may take several minutes, and the dough will look sticky and smeary at first. Continue kneading for another 8–10 minutes, scraping down the bowl as needed, until the dough is smooth, glossy, and stretchy. It should be soft and slightly tacky but not soupy; it will likely cling to the bottom of the bowl but should release from the sides.
If kneading by hand, be patient: this is a rich, soft dough. Use a bench scraper to fold and slap the dough on the counter until it becomes smooth and elastic, 10–15 minutes.
Step 4: First rise (bulk fermentation)
Lightly oil a clean bowl. Scrape the dough into the bowl and form it into a rough ball. Cover tightly with plastic wrap or a reusable cover. Let rise in a warm, draft-free spot until doubled in size, about 1 1/2–2 hours, depending on room temperature. The dough should look puffy and feel airy when you gently press it with a fingertip.
For extra flavor, you can refrigerate the dough at this stage for up to 8–12 hours. If you do, let it come back toward room temperature for about 30 minutes before proceeding.
Step 5: Add fruit and pistachios, then shape
Gently tip the risen dough onto a lightly floured surface. Avoid aggressively punching it down; instead, press it gently into a rectangle about 10 x 12 inches (25 x 30 cm). Scatter the soaked, dried fruit and chopped pistachios evenly over the surface.
Fold the dough like a letter: fold the bottom third up toward the center, then the top third down over it. Turn the dough 90 degrees and repeat the folding if necessary to distribute the fruit and nuts. Gently knead just a few times to tuck everything in without tearing the dough.
Shape the dough into a tight ball by cupping your hands around it and rotating, pulling the surface taut against the counter. Place the ball, seam side down, into your prepared mold or pan. The top should be smooth and centered.
Step 6: Second rise and bake
Cover the mold loosely with lightly greased plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until puffy and almost reaching the top of the mold or parchment collar, about 60–90 minutes. Near the end of this rise, preheat your oven to 350°F (175°C) with a rack in the lower third (to give the tall loaf room to rise).
Once risen, if the top looks very uneven, you can gently brush it with a little milk or beaten egg for extra shine (optional). Place the mold on a baking sheet to make it easier to handle.
Bake for 35–40 minutes. The brioche should be a deep golden brown on top. If it begins to brown too quickly after 20–25 minutes, loosely tent the top with foil. The loaf is done when an instant-read thermometer inserted into the center registers about 200°F (93°C) or when a skewer comes out clean with just a few moist crumbs.
Step 7: Cool, glaze, and serve
Remove the brioche from the oven and place the mold on a wire rack. Cool in the mold for 15–20 minutes, then carefully lift the loaf out, using the parchment collar to help if needed. Let cool completely to room temperature, at least 1 1/2 hours, before glazing. Glazing while warm can cause the glaze to slide off.
To make the glaze, whisk the powdered sugar with 2 tablespoons of citrus juice until smooth and thick but pourable. Add more juice or a teaspoon or two of milk if needed to reach a ribbon-like consistency. Drizzle the glaze generously over the top of the cooled brioche, letting it gently drip down the sides. While the glaze is still tacky, sprinkle with extra chopped pistachios and a little fresh orange zest if you like.
Let the glaze set for about 15 minutes, then slice the brioche into tall wedges, panettone-style. Serve for breakfast with coffee or tea, or as dessert with a little mascarpone, whipped cream, or a dessert wine.
Pro Tips
- Use room-temperature eggs and soft butter: Cold ingredients make it harder for the dough to come together and can slow the rise.
- Do not rush the kneading: Proper gluten development is key to that tall, airy crumb. The dough should feel stretchy and slightly tacky, not stiff.
- Dry the soaked fruit very well: Excess moisture can make the dough gummy and create dense pockets around the fruit.
- Control the oven browning: Tall enriched loaves brown quickly. Keep foil handy and tent the top if it darkens too fast.
- Check doneness with a thermometer: A center temperature of around 200°F (93°C) helps avoid underbaked, doughy centers.
Variations
- Chocolate orange brioche: Swap half the dried fruit for 1/2 cup (85 g) dark chocolate chunks and omit the pistachios. Keep the orange zest and use only orange juice in the glaze.
- Almond and cherry: Replace pistachios with sliced almonds and dried cranberries with dried cherries. Add 1/2 tsp almond extract along with the vanilla.
- Spiced holiday version: Add 1 tsp ground cinnamon and 1/4 tsp ground cardamom to the flour, and include a small handful of finely chopped candied orange peel with the fruit.
Storage & Make-Ahead
Once completely cooled and glazed, store the brioche tightly wrapped at room temperature for up to 3 days. To keep the crumb soft, wrap the cut side in parchment or plastic and then in foil, or place the loaf in an airtight container.
For longer storage, you can freeze the unglazed brioche. Wrap the cooled loaf well in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight at room temperature, then refresh in a 300°F (150°C) oven for 8–10 minutes before glazing and serving.
You can also make the dough ahead: after the first rise, gently deflate, cover tightly, and refrigerate for up to 12 hours. Let it sit at room temperature for about 30 minutes, then add the fruit and pistachios, shape, proof, and bake as directed.
Nutrition (per serving)
Approximate values for 1 of 10 servings (will vary with exact ingredients and slice thickness): about 360 calories; 12 g fat; 6 g saturated fat; 56 g carbohydrates; 3 g fiber; 22 g sugar; 9 g protein; 220 mg sodium.
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