Orange Nougat Brioche

5 from 7 votes
Prep Time 5 hours 15 minutes
Cook Time 40 minutes
Rest Time 30 minutes
Total Time 6 hours 25 minutes
Course Dinner
Cuisine European
Servings 1 people


Yeast dough

  • 400 g Orange fillet
  • 2 Pc. Orange peel abrasion from
  • 2 Pc. Eggs
  • 100 g Sugar
  • 1 pinch Salt
  • 50 g Butter
  • 16 g Yeast fresh
  • 800 g Wheat flour Tipo 00 Replacement: Type 550


  • 20 g Cooking oil neutral


  • 10 tsp Nut nougat cream

Topping / ornament

  • 1 pcs Egg yolk
  • 1 tbsp Milk
  • 2 tbsp Granulated sugar
  • 2 tbsp Flaked almonds


  • Stand mixer or hand blender
  • Marble cake pan 26 cm


Yeast dough

  • You need 4 - 5 oranges in total. If you have 2 oranges, rub the peel with a grater. Use organic oranges if possible.
  • Peel the oranges and remove the white skins as best you can. You need 400 g of orange fillets. Beat 2 eggs. Take a third one and separate it. Save the egg yolks for later and add the egg white too. Puree everything for 3 minutes with the blender or hand blender.
  • Pass the mass through a hair sieve and weigh the sieved liquid. For me it was 550 gr. The liquid content of the dough should be between 60 and 70%. Since I don't know your eggs, I recommend adjusting the amount of flour or the amount of liquid so that the content is adhered to if there is a significant difference in the weight of the liquid. For me it was 67% when using 800gr. Flour.
  • Add the sugar to the liquid. Mix the yeast. Add the salt. Add the flour and the orange zest. Mix with the food processor on the lowest setting (or with the mixing spoon). When the dough is smooth, add the butter. Knead until the dough becomes elastic and stretchable (5 -10 min). The dough turns yellow and smells very fragrantly of oranges. Let the dough rise for 3 - 3.5 hours (stick cooking).
  • Put 2 - 3 tablespoons of neutral cooking oil in a cup or weigh 20 grams. Spread some of the oil on the work surface and pour the dough on top. Work the dough with oiled fingers (this way it won't stick to them). Divide the dough into 10 roughly equal portions. Pull the individual pieces of dough apart into round flat cakes. Put a teaspoon in the middle of each flatbread with nut nougat cream (e.g. Nutella, Nutoka, Nusspli etc ...). Fold the dough over it and place the dough pieces side by side in a greased marble cake tin. Let rise for another hour (piece cooked).
  • Preheat the oven to 180 ° C top / bottom heat. Mix the egg yolks with 2 tablespoons of milk and brush the well-raised dough with it. Spread the almond flakes and the granulated sugar on top and bake for 40 minutes. If the brioche browns too quickly, use aluminum foil.
  • Take out of the oven and let cool down a bit before it comes out of the mold. Because of the nougat filling, it is best to cut along the "seams" of the individual pieces of dough.

Final remark

  • An own creation after research and a collection of ideas. A torta di arancia is usually a type of sponge cake based on a baking powder batter. He comes from the south of Italy / Sicily. Originally it's pretty cute. I got the idea to use a yeast dough instead of baking powder. The Italian breakfast usually consists of a croissant or brioche which is often quite sweet filled with jam or nougat. Therefore a brioche and therefore the idea with abundance (which you could leave out!). That's why I didn't exaggerate the sugar content in the dough.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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