1/2 cup milk
1/2 cup granulated sugar
2 package yeast
2 oranges, zested
2 eggs
4 egg yolks
3 cup all-purpose flour
2 tsp salt
1 cup unsalted butter, (cold) plus
1 tbsp unsalted butter, (cold)
6 oz bittersweet chocolate - roughly cho, pped
ORANGE GLAZE
1 cup confectioners' sugar
3 tbsp orange juice
A Recipe for
Chocolate Orange Brioches
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
This Recipe for Chocolate Orange Brioches is one of thousands in the Recipes-to-go Dessert Cookbook.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
If you enjoy this Chocolate Orange Brioches Recipe - you should enjoy the recipe collections you can find on the websites below:
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
This is a recipe for Chocolate Orange Brioches from the recipe cookbook of Recipes-to-go (Dessert)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Herb Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Food Tip |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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.
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 1-1/2 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
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. 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. 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.
Serves: 16
Chocolate Orange Brioches Recipe brought to you by Recipes To-Go