CHOCOLATE ORANGE SWIRL BREAD
- Preparation time
- 1-2 hours
- Cooking time
- 30 mins to 1 hour
- Makes 1 sweet loaf
Chocolate and orange work so well together and this sweet bread is no exception, For this recipe you will need a freestanding mixer with a dough hook, a food thermometer, a food processor and a 30x20x6cm/12x8x2½in baking tray.
For the dough
- 120g/4oz unsalted butter, softened, plus extra for greasing
- 150g/5½oz caster sugar
- 1½ oranges, finely grated zest only
- 4 green cardamom pods, seeds only, ground
- 1½ tsp salt flakes, ground
- 330ml/11fl oz full-fat milk, at room temperature
- 90g/3¼oz 0% Greek strained yoghurt
- 700g/1lb 9oz strong white flour, plus extra for dusting
- 12g/⅓oz fast-action yeast
For the filling
- 115g/4oz dark chocolate (80% cocoa solids), roughly chopped
- 75g/2½oz ground almonds
- 75g/2½oz flaked almonds
- ¾ tsp cocoa powder
- ⅔ bird’s-eye chilli, finely chopped and seeds removed
- ¾ tsp ground ginger
- ¾ tsp ground cinnamon
- large pinch freshly grated nutmeg
- 1 free-range egg, lightly beaten
- 1 tbsp cacao nibs
- For the dough, in the bowl of a freestanding mixer cream the butter, sugar, orange zest, cardamom and salt until pale and fluffy.
- Mix the milk and yoghurt together, then warm until it reaches body temperature or 37C if using a food thermometer. In a separate bowl mix the flour with the yeast. Slowly mix the milk mixture into the butter mixture. If it curdles, add a little of the flour mixture, then go back to adding the milk.
- Change the attachment on the mixer to a dough hook, then tip the flour on top of the wet ingredients and knead on a low speed until combined. Increase the speed to medium and knead for 10 minutes.
- Transfer the dough to a large greased bowl and cover with cling film. Leave to prove in a warm place for 45 minutes.
- For the filling, in a food processor combine the chocolate, both kinds of almonds, cocoa powder, chilli and spices. Pulse until it forms the consistency of breadcrumbs.
- Grease a 30x20x6cm/12x8x2½in baking tray and line with greased baking parchment.
- Flour the work surface and tip the dough out onto it away a third of the dough and set aside. Stretch the remaining dough into a rectangle approximately 40x20cm/16x8in.
- Cover the dough with two-thirds of the filling mixture leaving a 1cm/½in gap at the long edge closest to you. Tightly roll up the dough starting with the long edge which is farthest away from you. Use the 1cm/½in strip (that is not covered with filling) to seal the join. The roll into twelve 3cm/1¼in-thick slices and place on the prepared tray.
- Stretch out the remaining dough into a 10x30cm/4x12in rectangle. Cover with the remaining filling, leaving a 1cm/½in gap at the long edge closest to you into six 4cm/1½in thick slices and use them to fill the gaps between the larger rolls. Place in a warm place to prove for a further 20 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4.
- To finish brush the top of the buns with beaten egg and sprinkle with cocoa nibs. Bake in the middle of the oven for 30-40 minutes.
- Remove from the baking tray and set aside to cool on a wire rack.