Chocolate orange brioche rolls
This recipe is a labour of love, with the dough needing to be prepared the night before. It is a recipe to be seriously considered, especially if you would like a different take on your average cinnamon roll.
I always make this brioche recipe but for the rolls I have made an adaptation. At first glance it may seem like you have to jump through hoops to get this right, and the lengthy ingredient list looks daunting. But read the recipe once over before starting and it is not as difficult as it sounds.
The result is a super pillowy, moreish bun.
Chocolate orange brioche rolls
400g plain flour
1/2 tsp salt
2 tbsp caster sugar
7g fast-acting yeast
5 tbsp warm milk
2 eggs + 1 yolk, from large eggs
120g butter, at room temperature
Filling:
60g butter, melted
3 tbsp brown sugar
1 tbsp cocoa powder
100g dark chocolate, grated
Zest of 3 oranges, grated
Glaze:
200g icing sugar
2 tbsp orange juice
Method:
1. In a large bowl combine the flour, salt, sugar and the yeast. Whisk eggs, yolk and milk together.
2. Make a well in the centre of the dry mixture and add the egg mixture incorporating both dry and wet ingredients slowly. Knead this dough for 2-3 minutes.
3. Start adding the butter little by little, working each cube well into the dough before adding the next one. Knead until it becomes shiny. The dough should still feel very soft and slightly sticky. Place the dough in a greased bowl and cover, take it to the fridge for at least 4 hours or overnight.
4. Preheat the oven to 180C and grease a baking tray. Knead the dough on a lightly floured surface for 5-6 minutes. Roll out to a rectangle, about 40 x 20cm.
5. Mix the filling ingredients together, apart from dark chocolate. Spread the buttery mixture evenly over the dough. Lastly sprinkle the grated chocolate. Roll the dough lengthways, to form a log. Using a sharp knife or thread, cut the dough into around 10 even-sized slices and pack into the prepared tin.
6. Bake for 20 minutes mins or until golden brown. Remove from the oven and allow to cool.
7. Mix glaze ingredients with a whisk and once the rolls have cooled completely drizzle glaze.
