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
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This Recipe for Chocolate Orange Brioches is one of thousands in the Recipes-to-go Dessert Cookbook.
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
If you enjoy this Chocolate Orange Brioches Recipe - you should enjoy the recipe collections you can find on the websites below:
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This is a recipe for Chocolate Orange Brioches from the recipe cookbook of Recipes-to-go (Dessert)
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
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