Recipe: CHOCOLATE ORANGE TWIST
Homemade bread can be one of the most therapeutic things to make alone... or with friends. Today Ben gives it a whirl... some amazing flavours, a bit of elbow grease and plenty of time to prove... this twisted brioche loaf is incredible.
- 1 Other extra egg for glazing
- 2 tbsp cocoa powder
- 1 Other orange, zested
- 1 glug chocolate syrup
- 160 ml milk, warm
- 2 tbsp instant dried yeast
- 4 eggs
- 1 dash vanilla extract
- 1 handful chopped hazelnuts
- 4 tbsp caster sugar
- 500 g plain flour
- 160 g butter, at room temperature
- 1 pinch salt
MAKE THE DOUGH
Dissolve the yeast into the warm milk by whisking together in a bowl.
Mix the flour, eggs, butter, salt, vanilla and sugar together in a mixer with a dough hook until combined or by hand.
Splash in the milk and continue to knead for 10 minutes until silky and elastic. It will be very sticky.
FLAVOUR & REST THE DOUGH
Split the dough in two and add the cocoa to one half and the orange zest to the other.
Mix both thoroughly.
Transfer them to a floured bowl and cover bowl with clingfilm or a clean tea towel.
Leave to rest in a warm place for an hour until they double in size.
SHAPE THE DOUGH
Peel back the clingfilm and knock the air out of both dough mixtures.
Divide both doughs in half and roll the 4 pieces into long sausages of equal diameter on a floured surface.
Twist one chocolate and one orange around each other, then roll it up into a swirl and lay on a floured tray, then repeat with the rest of the dough.
Leave to rise for another 30 minutes.
Preheat an oven to 180˚C.
Brush the risen dough with the egg wash.
Bake for 25 minutes.
REST & SERVE!
Leave to rest for 20 minutes on a wire rack then drizzle with a chocolate syrup and scatter with toasted hazelnuts.
Slice pieces to eat whilst still slightly warm for best results.
Makes two loaves
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