Chocolate & Orange Northumberland Twist
4 Reviews
About the bake
Hearty food reigns sumpreme in Northumberland, and if this bread didn't look good enough, with its golden coating and sprinkles of chocolaye chips, then wait until you take a bite. This delicious sweet bread is infused with zesty hints of orange and balanced with rich dark chocolate chips, all twisted together into a stunning homemade Northunmberland Twist.
Is there anything more scrumpticous than chocolate orange? If Terry's is your thing, then check out indulgent Chocolate Orange Rolls by Allinson's or if you want to switch things up from dough to cake, then our Chocolate Orange Crown Cake by Eric Lanlard is a showstopper.
Ingredients
- 250gAllinson's Strong White Bread Flour
- 25gBillington's Unrefined Golden Caster Sugar
- 2 tspAllinson's Easy Bake Yeast
- 1 tspSalt
- 50gButter (salted, melted)
- 1 tspOrange extract
- 100gDark chocolate chips
- 2 tbspSherry
Method
Step 1
Place the flour in a bowl and first mix through the sugar, followed by the yeast and then the salt. It is important that you mix through the yeast and salt separately as the salt can kill the yeast if it comes directly into contact with it in the initial stages.
Ingredients for this step
- 25gBillington's Unrefined Golden Caster Sugar
- 250gAllinson's Strong White Bread Flour
- 2 tspAllinson's Easy Bake Yeast
- 1 tspSalt
Step 2
Mix in the butter before gradually stirring in 150ml warm water using a butter knife, then with clean hands until a soft dough is formed. Add only enough liquid, you may not need it all.
Ingredients for this step
- 50gButter (salted, melted)
Step 3
Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.
Step 4
Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.
Step 5
Meanwhile mix extract and chocolate together.
Ingredients for this step
- 1 tspOrange extract
- 100gDark chocolate chips
Step 6
Tip the dough out onto a floured surface and roll out to a 35cm x 25cm rectangle.
Step 7
With the longest edge facing you, evenly sprinkle over the chocolate mixture, pressing it down slightly into the dough.
Step 8
Roll the dough up into a tight cylinder, rolling it to seal the edge. Cut it almost in half lengthways, leaving one end just joined so it resembles a pair of legs.
Step 9
Twist the two dough lengths together then join the ends to form a round similar to a Christmas wreath.
Step 10
Place on a lined baking tray and cover the dough with a tea towel and leave to prove for about an hour or until it has at least doubled in size.
Step 11
Meanwhile heat the oven to 200C (fan 180C, gas mark 6).
Step 12
When ready to bake, brush over the sherry and sprinkle with caster sugar. Bake in the oven for 25-30 minutes until risen and golden brown.
Ingredients for this step
- 2 tbspSherry
Step 13
Serve warm either sliced or spread with salted butter.