Name: Chocolate Orange Brioche Rolls
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: ½ cup milk, room temperature; 4 teaspoons active dry yeast; 4 cups all-purpose flour; 1/3 cup sugar; 2 teaspoons salt; 4 large eggs, room temperature; 14 tablespoons unsalted butter, cut into cubes and softened; zest of 1 orange (worked in after kneading); ½ cup (1 stick) unsalted butter, softened to room temperature; zest of 1 orange; 2½ teaspoons cinnamon; 3 tablespoons sugar; 3 oz shaved or finely chopped dark chocolate; zest of 1 orange; 2½ cups powdered sugar; 2 tablespoons orange juice; 1 tablespoon heavy cream

Description

Bake pillowy, sweet brioche rolls with a chocolate orange filling in the morning and topped with orange glaze. Perfect for holiday brunch.

Ingredients

Units

Brioche Dough

1/2 cup milk, room temperature
4 teaspoons active dry yeast
4 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
4 large eggs, room temperature
14 tablespoons unsalted butter, cut into cubes and softened
zest of 1 orange (worked in after kneading)

Orange-Chocolate Filling

1/2 cup (1 stick) unsalted butter, softened to room temperature
zest of 1 orange
2 1/2 teaspoons cinnamon
3 tablespoons sugar
3 oz shaved or finely chopped dark chocolate

Orange Glaze

zest of 1 orange
2 1/2 cups powdered sugar
2 tablespoons orange juice
1 tablespoon heavy cream

Instructions

Make the brioche dough, then after you’ve kneaded the dough work in the zest of one orange. Cover well in a lightly greased bowl and allow to rise in the refrigerator overnight. If you want the rolls the same day, place the bowl in a warm, dry area to rise for an hour, or until doubled in size.
In the morning (or after the dough is about double in size), gently deflate the dough and preheat the oven to 350 degrees F. Place the dough onto a lightly floured surface and roll out until it is about 14 x 18 inches.
Cream the butter, zest of one orange, cinnamon, and sugar together, then spread over the dough. (I like to put my mixture into a piping bag, then pipe it over the dough and spread with an offset spatula). Evenly spread the chocolate over the butter mixture.
Tightly roll the dough lengthwise and then cut into 7 equal pieces. Place the rolls in a 9 inch pan, or place them in a jumbo cupcake pan (I used a cupcake pan).
Bake for about 15 18 minutes, or until golden brown and puffy. (If you place them together in a pan, it may take a couple more minutes to cook through). Allow to cool.
Mix together the zest of one orange, powdered sugar, orange juice, and heavy cream together to form a glaze. Add more liquid if needed to achieve you desired consistency. Pour over the rolls and serve.

Prep Time: 35 minutes
Cook Time: 15 minutes
Category: Baking, Brioche