Cranberry Orange Sourdough Brioche Rolls
Cranberry orange sourdough brioche rolls made with a soft, airy dough and a sweet-tart cranberry filling. Great for breakfast, brunch, or sharing with family and friends.
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Ingredients
Dough
- 310 g All-purpose flour
- 70 g Active sourdough starter
- 150 g Milk cool, room temp
- 50 g Sugar
- 37 g Butter softened
- 1 egg beaten
- 4 g salt fine
Filling
- 100 g cranberries Fresh or frozen
- 50 g Granulated sugar
- 2 g Orange zest ~0.85 tsp
- 35 g Orange juice ~2 tablespoon + 1 tsp
- 10 g Butter ~scant 1 Tbsp
Glaze
- 100 g Powdered sugar
- 25 g Melted butter 2 Tbsp, melted
- 2 g Orange zest ~0.85 tsp
- 7 g Orange juice ~1 ¼ tsp
- 1 g Vanilla extract ~¼ tsp
- 26 g Milk 1–2 Tbsp, to thin as needed
Instructions
- In a mixer, combine milk, sourdough starter, egg, sugar, flour, and salt. Mix on low until there’s no dry flour left.
- After about 3 minutes, add the softened butter in a few additions and keep mixing until the dough is smooth and sticky.
- Transfer dough to a clean bowl. Cover and rest for 30 minutes, then do 2 rounds of stretch-and-folds, 30 minutes apart.
- Let the dough rise at 22–23°C (72–73°F) until it increases by about 50% and feels airy, usually 6–8 hours. Optional: refrigerate up to 48 hours for a cold proof. If cold proofing, cover well to prevent drying.
- In a saucepan over medium heat, combine cranberries, sugar, orange zest, and orange juice.
- Stir occasionally and cook until berries burst and the mixture thickens, about 6–10 minutes. Remove from heat, add butter, stir to melt, then blend until smooth. Let cool completely.
- Whisk together powdered sugar, melted butter, orange zest, orange juice, vanilla, and enough milk to reach a thick but pourable consistency. Cover and set aside. You can make it ahead and refrigerate; bring to room temp before using.
- If cold proofed, take the dough out of the fridge and let it sit 30 minutes. If not, proceed immediately. Turn dough onto a lightly floured surface and roll into a rectangle about ¼ to ½ inch thick. Spread cranberry filling evenly, leaving a thin border on one long edge.
- Roll into a log. Rolling from the long side gives thinner, longer rolls; short side gives shorter, thicker rolls. Trim ends if needed, then cut into 1–2 inch sections (about 2.5–5 cm). You should get 7–10 rolls depending on thickness.
- Grease a baking pan (9×13 inch works well) and place rolls spaced 1–2 inches apart.
- Let them rise at room temp until puffy and light, up to 4 hours. If cold proofed, this step can be shorter or skipped.
- Preheat oven to 350°F (180°C) in the last 20 minutes of rising. Bake 18–20 minutes. Tent with foil halfway if you want less browning. Rolls are done when lightly golden and centers are no longer doughy (internal temp ~200°F / 93°C).
- Whisk the glaze if needed, then spread over warm rolls so it melts into the spirals.
- Serve warm.
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Nutrition
Serving: 1g | Calories: 272kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 216mg | Potassium: 85mg | Fiber: 1g | Sugar: 22g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
