CITRUS AND CHOCOLATE BRIOCHE BUNS

Citrus and chocolate brioche buns are delicious with combined flavours of orange and chocolate. You can feel the burst of flavours when you bite into them.
Here is a step by step pictorial recipe..

Ingredients:
(for citrus brioche)
APF / maida ..... 2 cups + about 1/2 cup for dusting)
Instant yeast ..... 2 tsps
Lukewarm milk .. 3 - 4 tbsps
Sugar ............. 1/4 cup
Salt .............. 1/2 tsp
Eggs ............ 2
Orange juice .. 2 tbsps
Orange zest .... 1 tbsp
Butter .......... 1/4 cup (softened)

(for chocolate filling)
Dark chocolate ... 2 ounces
Milk ............... 4-5 tbsps
Butter ............ 1 tbsp
Eggs ............... 1 (use only the white)
Sugar ............ 1/4 cup
APF / maida .. 3 tbsps
Cocoa powder .. 2 tbsps

Method:

Collect all the ingredients and bring them to room temperature. Extract the juice from the orange and grate the rind.

Add the yeast in lukewarm water with one tsp sugar and keep it until frothy. Now add some flour and warm milk and set aside to make the pre-ferment.

In a large bowl combine 2 cups flour, sugar and salt.

In another large bowl whisk together the pre-ferment, eggs, orange juice and zest until well blended.
Add the flour little by little and continue stirring until the floured is nicely blended into the liquid.Set aside for 15 minutes.

Now start adding butter little by little while kneading the dough.

Remove it on a dusted surface and knead it well. You may find it sticky and you can add a little flour until it is manageable and doesn't stick.

Once the dough is smooth roll it into a rectangle. Wrap it in a cling film and refrigerate for at least 4 hours or more. Even overnight is preferable for better results.

On the same day you make the dough you also prepare the filling.

For the filling, heat the chocolate, milk, and butter in a double boiler over low heat. Stir constantly until the mixture is smooth. Remove the top pot of the double boiler from heat. Whisk in the egg whites and sugar until smooth. 

Add the flour and cocoa powder and stir until smooth and combined.

Line a rectangle baking dish with plastic wrap, and empty the chocolate mixture into the pan, spreading it out with a spatula to smooth it.

Place another sheet of plastic wrap over the top, and place the pan in the refrigerator for at least 4 hours or overnight.

When you are ready to bake the brioche buns, remove the dough and the filling from the refrigerator.

Roll out the dough into a large rectangle.
Remove the top sheet of the chocolate slab and place it on the rectangle leaving 1 inch on top and 5-6 inches on the sides of the dough.

Fold the sides over the filling and pinch the edges.
Roll the dough carefully, fold it again and start rolling.

 Repeat this three to four times.

Finally roll it out like a cylinder. You might find it a bit sticky as a little chocolate oozes out while working on it. Roll it in a plastic wrap and place in the freezer for half an hour so that you can cut the slices easily.

 Cut about 2 inch slices using a sharp knife or a nylon thread. Place each one in a greased muffin tin.

Set the muffin tray aside covered loosely with a plastic for half an hour or until the buns have doubled in size.

Now remove the plastic wrap and bake the buns in a pre-heated oven at 200 C (350F) and bake for 20 to 22 minutes. Keep checking as the baking time may differ according to the type and size of the oven you are using.





Recipe adapted from: :  http://ift.tt/2kMxIYm

We Knead To Bake # 45
This bread was selected by Shilpa George

Posted in: Indian Cook