Chocolate Orange Brioches Recipe

Step 1

Scald the milk and let it cool to 110 degrees F. Add 1/4 cup of the sugar and the yeast and let stand until foamy, about 10 minutes.

Step 2

Combine the orange zest with the remaining sugar in a food processor and process until zest is finely ground.

Step 3

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.

Step 4

Add 2 sticks (1 cup) of butter, 1 tablespoon at a time, beating constantly until combined. Beat an additional 30 seconds.

Step 5

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 1-1/2 hours.

Step 6

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.

Step 7

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 1-1/2" 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.

Step 8

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 1-1/2 hours. Preheat oven to 375 degrees F.

Step 9

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.

Things You'll Need

  • 1/2c Milk
  • 1/2c Granulated sugar
  • 2pk Yeast
  • 2 Oranges; zested
  • 2 Eggs
  • 4 Egg yolks
  • 3c All-purpose flour
  • 2ts Salt
  • 1c Unsalted butter; (cold) plus
  • 1tb Unsalted butter; (cold)
  • 6oz Bittersweet chocolate
  • -- roughly chopped
------------ORANGE GLAZE----------------
  • 1c Confectioners' sugar
  • 3tb Orange juice

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