Brioche Dumplings with Orange Compote

Thinly roll out brioche. Transfer dough to a parchment-lined baking sheet. Bake in an oven preheated to 180°C (approximately 350°F) for 10 minutes. Remove and let cool.

Dice brioche and place in a bowl. Warm milk, pour over bread and knead well. Let rest for 30 minutes.

Peel 4 oranges, separate segments and collect juice. Juice remaining oranges and collect 100 ml (approximately 3.4 ounces) of orange juice. Heat 300 ml (approximately 10.1 ounces) of orange juice in a saucepan. Dice dried fruit. Add fruit, 50 grams (approximately 1.8 ounces) of powdered sugar and vanilla seeds to orange juice and bring to a boil. Simmer for 10 minutes. Combine cornstarch and liqueur and whisk into juice. Bring to a boil again. Add orange segments, then let cool down.

Beat butter, powdered sugar and remaining cinnamon until creamy. Stir in eggs and egg yolk, then knead in bread mixture. Let rest for 15 minutes. Place a moist tea towel on the work surface and add bread mixture. Shape into a 25 cm (approximately 10 inches) long log and roll up. Tie cloth ends with kitchen twine. Bring a large oval pot full of water to boil. Add log and simmer for 40 minutes.