* Exported from MasterCook *
Bread, Chocolate Orange Swirl
Recipe By :Tom, The Gread British Bake Off
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Posted
Amount Measure Ingredient -- Preparation Method
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For the dough:
120 grams unsalted butter -- softened, plus extra for greasing
150 grams caster sugar
4 tablespoons orange zest -- finely grated, from 1 1/2 oranges
1/4 teaspoon ground cardamom -- from seeds of 4 green pods
3/4 teaspoon salt -- orig: 1 1/2 tsp salt flakes, ground
330 milliliters milk -- full-fat
90 grams non-fat Greek yogurt -- strained
700 grams bread flour -- plus more for dusting
12 grams rapid-rise yeast
For the filling:
115 grams dark chocolate -- 80% cocoa, roughly chopped
75 grams ground almonds
75 grams almonds -- flaked
3/4 teaspoon cocoa powder
2/3 bird's-eye chili -- deseeded, finely chopped
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 pinch nutmeg -- freshly grated
To finish:
1 egg -- lightly beaten
1 tablespoon cacao nibs
Chocolate and orange work so well together and this sweet bread is no
exception. For this recipe you will need a stand mixer with a dough
hook, a food thermometer and a 30x20x6cm / 12x8x2 1/2" baking tray.
The recipe is from the tv show 'The Great British Bake Off' (season
7, episode 3) broadcast in the US as 'The Great British Baking Show'
(season 4, episode 3).
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 / 12x8x2 1/2in baking tray and line with greased
baking parchment.
Flour the work surface and tip the dough out onto it. Cut 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
/ 1/2in 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 / 1/2in strip (that is not covered with filling) to seal
the join. Cut the roll into twelve 3cm / 1 1/4in-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 / 1/2in gap at the
long edge closest to you. Cut into six 4cm / 1 1/2in 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/350F (160C/320F convection).
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.
S(Internet address):
"<http://www.bbc.co.uk/food/recipes/chocolate_orange_swirl_41752>"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 240 Calories; 10g Fat (35.7%
calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber;
22mg Cholesterol; 82mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other
Carbohydrates.
NOTES : 2017 - 0730