Chocolate Orange Brioches
Submitted by smalone
Chocolate orange brioches with bittersweet chocolate chunks and fresh orange zest baked into a classic buttery brioche dough, topped with an orange juice glaze.
YIELD
16 servingsPREP
3 hrsCOOK
20 minREADY
4 hrsThis is serious pastry work, and the payoff matches the effort. A rich brioche dough loaded with a full cup of butter, eggs, and egg yolks gets studded with bittersweet chocolate chunks and scented with fresh orange zest for a combination that tastes like a high-end bakery.
Processing the orange zest with sugar in a food processor is a technique borrowed from French pastry. It grinds the zest fine and releases the essential oils into the sugar, so the orange flavor permeates the entire dough rather than sitting in little pockets.
The butter goes in one tablespoon at a time while the mixer runs. This is what gives brioche its signature silky, pull-apart texture. Rushing the butter addition leaves you with greasy dough instead of rich dough. Patience here is non-negotiable.
An overnight chill firms up all that butter so you can actually handle the dough, shape the traditional topknot, and knead in the chocolate pieces without everything turning into a sticky mess.
Pro Tips
- The dough must be cold when you shape it. If it starts softening on the counter, pop it back in the fridge for 15 minutes
- Chop the bittersweet chocolate into irregular pieces so you get pockets of melted chocolate and chunks that hold their shape
- Form the topknot by rolling the side of your hand like a bowling pin shape, then press the small end down into the tin
- Spoon the orange glaze over while the brioches are still warm so it soaks in slightly
Variations
- Skip the orange and use espresso powder for a mocha brioche
- Use milk chocolate instead of bittersweet for a sweeter, more approachable flavor
- Add candied orange peel to the dough along with the chocolate for more intense citrus
Ingredients
Directions
Scald the milk and let it cool to 110 degrees F.
Add ¼ cup of the sugar and the yeast and let stand until foamy, about 10 minutes.
Combine the orange zest with the remaining sugar in a food processor and process until zest is finely ground.
In a heavy-duty electric mixer, combine the yeast mixture, zest and sugar mixture, eggs and egg yolks.
Beat until combined, about 30 seconds.
In a separate bowl, sift together the flour and salt.
Gradually add the dry ingredients to the liquid in the mixer bowl, beating constantly until the dough is sticky and soft.
Add 2 sticks (1 cup) of butter, 1 tablespoon at a time, beating constantly until combined.
Beat an additional 30 seconds.
Coat a large bowl with remaining tablespoon butter.
Turn the dough out onto a lightly floured board; form a ball without kneading and place in the bowl, turning to coat the dough with butter.
Cover with plastic wrap and a towel and set aside to rise in a warm place until doubled in bulk, about 1 to 1½ hours.
Turn the dough out onto a lightly floured board.
Punch down to remove air bubbles and return to the bowl.
Cover with plastic wrap and refrigerate a minimum of 6 hours, or overnight.
Turn the dough out onto a lightly floured board and gently knead in the chocolate pieces.
Divide the dough into 16 equal parts.
Roll each between your hands to form a 1½ inch round cylinder.
To make the traditional brioche topknot, lay the cylinders on a counter and roll the side of your hand back and forth at a point about an inch from the top, so you form a shape like a bowling pin.
Place the dough in buttered brioche tins or muffin cups, pinched side up, and gently press the tops down toward the bottom of the tim.
Place the tins on a baking sheet, cover with plastic wrap and a towel and set aside in a warm place to rise until doubled, about 1½ hours.
Preheat oven to 375℉ (190℃).
Bake for 20 minutes.
While the brioches are baking, make the glaze.
ORANGE GLAZE Whisk the ingredients together to form a paste and spoon about 1 tablespoon over each warm brioche.
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