Best served still warm from the oven, they are perfect for breakfast, brunch or dare I say it, as a tea time treat. Which is lucky as I’m submitting these into January’s citrus themed Tea Time Treats Challenge co-hosted by Lavender and Lovage and What Kate Baked.
Chocolate Orange Brioche Buns
- 1 tsp dried yeast
- 15g + 1tsp caster sugar
- 130g strong white bread flour
- 2 tbsp warm milk
- pinch of salt
- zest of 1/2 an orange
- 25g butter, softened
- 1 egg, beaten
- 2 tsp chocolate chips
- 4 teaspoons homemade orange curd (I used this HFW recipe)
- 1 egg yolk beaten with a little water
1. Line 4 holes of a muffin tin with squares of baking paper.
2. Mix the yeast, with 1tsp of the caster sugar, 15g of the flour and the warm milk to make a paste. Leave in a warm place for about 15 minutes until frothy.
3. In a separate bowl, combine the remaining flour, sugar, salt and orange zest and make a well in the centre. Beat in the softened butter, beaten whole egg and the yeast mixture until you have a soft dough. Knead on a floured surface for 10 minutes until smooth.
4. Flatten the dough into a rectangle by patting it gently with your hands. Sprinkle 1 tsp of the chocolate chips over the dough. Fold the third of the dough nearest you up and over the chocolate chips, then fold the top third over to seal. Pat out again into a rectangle and repeat with the remaining chocolate chips.
5. Bring the dough into a ball and place in an oiled bowl. Cover with clingfilm and leave to prove for 1 hour or until doubled in size.
6. Divide the dough into 4 even pieces and roll into balls. Flatten each piece of dough between your palms then place a teaspoon of orange curd in the centre. Pull the edges of the dough up and around the curd and pinch to seal. Place seam side down in the lined muffin tin.
7. Cover with a clean tea towel and leave to prove for a further 30 minutes. Meanwhile preheat the oven to 190C/170C fan.
8. Brush the buns with the yolk mixture and bake for 15-20 minutes till golden brown.