Buttery brioche has to be one of the best french recipes to bake. Beautifully light, sweet and delicate - some might say less is more, but we've love the addition of some chocolate and zesty orange and we're yet to find a baker who doesn't love this flavour combination too. If you have any leftover Brioche why not make a bread and butter style puddinn?
Chocolate orange takes almost every bake to the next level. So why not give some other zesty recipes a whirl, we're sure you'll love them just as much as this. Our Chocolate & Orange Northumberland Twist is a beautiful party centrepiece, or keep this simple with our Chocolate Orange cake.
9 ingredients8 steps
Nut Free
Vegetarian
Method
Step 1
Put the flour, cocoa, salt and sugar into a bowl and mix together. Sprinkle over the yeast.
Ingredients for this step
Allinson's Strong White Bread Flour(375g)
Cocoa powder(50g)
Salt(1 tsp)
Billington's Unrefined Golden Caster Sugar(1 tbsp)
Allinson's Easy Bake Yeast(2 1/2 tsp)
Step 2
Add the orange zest and mix to a soft dough, adding the orange juice, eggs and butter.
Ingredients for this step
Orange(s) zest(3)
Egg(s) (free range) (medium)(3)
Butter (melted, plus extra for brushing)(125ml)
Step 3
Turn the dough onto a lightly floured board and knead for 10 minutes until smooth. Grease a 2lb / large loaf tin.
Step 4
Break the dough into 8 equal sized pieces. Shape each piece into a smooth ball in the palm of your hands before positioning the dough balls into the tin next to each other.
Step 5
Leave to prove until doubled in size. Meanwhile preheat the oven to 220°C (fan 200°C, gas mark 7).
Step 6
Brush the dough with melted butter and bake for 10 minutes in the oven.
Step 7
After this time reduce the oven temperature to 190°C (fan 170°C, gas mark 5) and bake for a further 25 minutes until well risen.
Step 8
Once baked, carefully turn out, brush again with melted butter and leave to cool or enjoy still slightly warm!
