Brioches and orange marmalade

Ingredients for 16 servings:

• 500 g flour, type 550
• 1 tsp salt
• ½ cube of yeast
• 50 g sugar
• 100 ml milk
• 150 g butter, room temperature
• 3 eggs
• 1 egg(s), including the yolk
• 2 kg jam (orange jam)
• 1 kg gelling sugar
• 100 ml rum

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Place flour and salt in a mixing bowl. Make a small well in the flour, crumble in the yeast, and add the sugar. Warm the milk slightly, then stir into the well with the yeast, sugar, and a little flour. Dust the pre-dough with flour and let it rise in a warm place for 10 minutes. Add the butter and eggs and knead the ingredients well. Cover and let it rise in a warm place for 40 minutes, until it has doubled in size. Remove the dough from the bowl, knead briefly, return it to the bowl, and let it rise again. Preheat the oven to 180 degrees Celsius. Divide the brioche dough into 20 equal pieces on the work surface. Roll 16 pieces of dough into balls. Place one ball of dough in each of two paper baking cups and let it rest for a few minutes. In the meantime, quarter the 4 remaining pieces of dough and roll them into small balls. Use your thumb to make indentations in the large balls, place the smaller ones in the balls, press down lightly, and let it rise for 10 minutes. Whisk the egg yolk with 2 tablespoons of water, brush the brioches with it, and bake for 25 minutes. Serve fresh or bake briefly before eating. For the marmalade, peel the oranges and cut out the segments with a sharp knife. Collect the juice. You’ll need about 900 g of oranges, including the juice. Bring the juice to a boil with the gelling sugar, add the fruit segments and the rum, and pour into jam jars while still hot.