This is one of my favourite treats for a special breakfast, served with a cup of espresso coffee while still warm. I love the flavour of chocolate and orange, though many people do not, if you prefer other flavours try replacing the orange chocolate with dark or dark milk chocolate and omit the orange zest. If using dark chocolate, I tend to add two teaspoonfuls of vanilla bean paste.
I generally complete Steps 1 to 4 inclusive, place into a lightly oiled bowl, cover and leave in the fridge overnight. Remove and allow to come to room temperature before finishing the preparation, then simple bake and enjoy.
Yields 12 rolls
240 ml lukewarm whole milk
2 tsp active dry yeast
3 tbsp unrefined caster sugar
2 tbsp unsalted butter, melted
1 large fresh egg, lightly beaten
1 tbsp finely grated orange zest
1 tsp sea salt
375 grams strong white bread flour, sifted
180 grams Lindt Excellence orange intense chocolate – chopped
Glaze – 1 tablespoon butter, melted
- Put the milk into a large baking bowl, sprinkle the yeast over the milk, stir and leave for 5 minutes.
- Add the sugar, melted butter, egg and zest and salt – stir until well blended.
- Gradually add the flour while mixing until the dough comes together – the dough should be sticky.
- Turn out onto a lightly floured work surface, knead until soft and elastic – a little more flour may be required to stop the dough sticking to the work surface but do not add too much.
- Transfer to a lightly oiled bowl, turn to coat in oil, cover with a dampened tea towel and leave to rise at room temperature in a draft free place until doubled in volume – 90 to 120 minutes.
- Line two baking trays with baking paper.
- Turn out onto a lightly floured work surface, knead to deflate then divide into 12 pieces, by weight.
- Shape each piece into a ball, flatten slightly, put 15 grams of chocolate into the centre, bring the dough together, pinch then roll to seal.
- Transfer to a prepared baking tray, cover with the kitchen towel and leave to prove for 20 minutes.
- Preheat oven to 200ºC (392ºF, gas mark 6).
- Brush the rolls with melted butter, bake for approx. 10 to 12 minutes near the centre of the preheated oven, or until a light golden brown and risen.
- Serve while warm.