Chocolate and Orange Swirls
Having just made a batch of orange marmalade, I thought it would go well in brioche bread and chocolate goes well with orange – a great combo. You can use Terry’s chocolate orange, which I did for this recipe, or plain dark or milk chocolate. Any leftovers will make a delicious bread and butter pudding.
Ingredients
DOUGH
500g strong white flour
1 sachet dried yeast
1 tsp salt
40g caster sugar
1 egg
300ml milk, luke warm
40g unsalted butter, melted
FILLING
4 tbsp orange marmalade
120g dark or milk chocolate, chopped
1 egg for glazing
Method
1. Melt the butter and warm the milk. Into a bowl, tip the flour, dried yeast and salt and sugar. Add the warm milk, butter and egg and bring the mixture to a smooth dough. I use a KitchenAid mixer with a dough hook to mix the dough, which will take about 5-8 minutes. Alternatively, mix by hand and knead for about 10 minutes on a lightly floured surface. Leave the dough to prove for about an hour or until it has doubled in size.
2. Turn the dough out onto a lightly floured surface and give it a little knead. Roll it out into a rectangle about 40 x 25 cm with a long edge just in front of you. Spread the marmalade over the dough and sprinkle the chopped up chocolate all over.
3. Taking the long edge, carefully roll up the dough. Cut it into 12 even slices and arrange them cut side up on a baking tray. Place the swirls fairly close together as you want them to stick together. Leave to prove in a warm place for about half an hour before brushing with beaten egg and placing them in the BBQ to cook for about 30 minutes. I baked these in the Konnected Joe, indirect at 180°C, placing the dish on an upturned tin on top of the grill to help stop the bottom of the swirls burning. The edges and top should take on a little colour and, when cooked, sound hollow when tapped on the bottom.
4. Remove from the BBQ and leave to cool. Prise the swirls apart and tuck in straight away.
More Recipes Ideas from Sue Stoneman
Method
1. Melt the butter and warm the milk. Into a bowl, tip the flour, dried yeast and salt and sugar. Add the warm milk, butter and egg and bring the mixture to a smooth dough. I use a KitchenAid mixer with a dough hook to mix the dough, which will take about 5-8 minutes. Alternatively, mix by hand and knead for about 10 minutes on a lightly floured surface. Leave the dough to prove for about an hour or until it has doubled in size.
2. Turn the dough out onto a lightly floured surface and give it a little knead. Roll it out into a rectangle about 40 x 25 cm with a long edge just in front of you. Spread the marmalade over the dough and sprinkle the chopped up chocolate all over.
3. Taking the long edge, carefully roll up the dough. Cut it into 12 even slices and arrange them cut side up on a baking tray. Place the swirls fairly close together as you want them to stick together. Leave to prove in a warm place for about half an hour before brushing with beaten egg and placing them in the BBQ to cook for about 30 minutes. I baked these in the Konnected Joe, indirect at 180°C, placing the dish on an upturned tin on top of the grill to help stop the bottom of the swirls burning. The edges and top should take on a little colour and, when cooked, sound hollow when tapped on the bottom.
4. Remove from the BBQ and leave to cool. Prise the swirls apart and tuck in straight away.
