Ingredients

375 grams	Allinson Strong White Bread Flour
50 grams	Cocoa powder
1 tsp	Salt
2 ½ tsp	Allinsons Easy Bake Yeast
3	Orange Grated Rind
2 tsp	Sugar
100 ml	Oranges juice
3	Eggs
125 ml	Butter Melted

Method

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1. Put the flour, cocoa, salt and sugar into a bowl and sprinkle over the yeast.
2. Add the orange zest and mix to a soft dough with the juice, eggs and butter.
3. Turn the dough onto a lightly floured board and knead for 10 minutes.
4. To make the traditional brioche shape first butter a 1.5 litre brioche mould.
5. Cut a piece of dough (about the size of a tennis ball) and shape into a ball.
6. Shape the remaining dough into a round and place into the base of the brioche mould.
7. Brush the centre of the larger piece of dough with water and place the smaller round on top.
8. Fix the smaller piece of dough in place by gently pushing the handle of a floured wooden spoon through both pieces of dough towards the base of the tin and remove carefully to achieve the classis brioche shape. Leave to prove until doubled in size. Meanwhile preheat the oven to 220°C/fan 200°C/Gas Mark 7.
9. Brush the dough with melted butter and bake for 10 minutes in a preheated oven.
10. After this time reduce the oven temperature to 190°C/170°C/Gas Mark 5 and bake for a further 25 minutes until well risen.
11. Once baked, carefully turn out, brush again with melted butter and leave to cool.

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