Pain au chocolat orange

These may look like baked potatoes but are actually buns that were invented this morning to add something sweet to a bank holiday brunch. I wanted something indulgent but unusual and this is something that I haven’t come across before. The bread dough itself is flavoured with cocoa and orange zest and surrounds a square of dark chocolate. I ate two of these warm out of the oven and the chocolate was oozing all over the place. J Unfortunately the chocolate did manage to escape during the baking period which made the enterprise messier than I wanted and the chocolate that had stayed in was very much at the bottom of the buns. I think this could be down to the laziness of not allowing for a double rise but while the buns were warm and the chocolate runny, it didn’t really matter at all.

Ingredients

250g strong white bread flour

20 g butter

1 tbsp cocoa

1 tbsp sugar

½ tsp salt

5 g fast action dried yeast

Grated zest of 1 orange

2 tbsp semi-skimmed milk

150 ml lukewarm water

Some chocolate of your choice either drops or squares

Method

Combine the flour and cocoa in a bowl and then rub in the butter. Add the remaining dry ingredients and stir to combine. Add the milk and the water and bring the mixture together as a dough. Knead the dough by hand for 10 mins (less time if using a machine fitted with a dough hook) until you have a very soft (but not sticky) dough. Divide this into six equal portions and shape each of these portions as follows. Make into a ball and flatten slightly with your palm. Take a square of chocolate or a teaspoon of chocolate drops and press into the flattened dough ball pulling the dought around the sides until the chocolate is completely encased. Round off the dough into a small bun shape and place on a baking tray. Cover the buns loosely with a clean damp tea towel and leave them to rise in a warm place until double in size (about 30 mins). Bake the buns for 30 mins in a preheated oven at 200 oC and then leave to cool slightly before devouring.

 

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