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
375gAllinson's Strong White Bread Flour
50gCocoa powder
1 tspSalt
1 tbspBillington's Unrefined Golden Caster Sugar
2 1/2 tspAllinson's Easy Bake Yeast
Step 2
Add the orange zest and mix to a soft dough, adding the orange juice, eggs and butter.
Ingredients for this step
3Orange(s) zest
3Egg(s) (free range) (medium)
125mlButter (melted, plus extra for brushing)
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!
