Chocolate Orange Bread Wreath

• Vegetarian

• Produce

  • 1 Orange, Zest of large

• Refrigerated

  • 2 Eggs, medium

• Condiments

  • 2 tbsp Runny honey

• Baking & Spices

  • 400 g Bread flour
  • 125 g Castor sugar
  • 150 g Dark chocolate
  • 1 Icing sugar
  • 1 tsp Salt
  • 7 g Yeast, dried

• Dairy

  • 150 g Butter, unsalted
  • 115 ml Milk

• Liquids

  • 60 ml Water
  • 1 tsp Water, HOT

Found on adashofginger.co.uk

Description

Ingredients

• 60ml water
• 115ml milk
• 7g dried yeast (1 sachet)
• 100g caster sugar
• 400g bread flour, sifted
• 1 tsp salt
• 50g unsalted butter, softened
• 2 medium eggs
• 100g unsalted butter, softened
• 150g dark chocolate, chopped
• 25g caster sugar
• zest of 1 large orange
• 2 tbsp runny honey
• 1 tsp hot water
• icing sugar

Directions

• Add the water and milk to a bowl and gently warm in the microwave until lukewarm. Add the sugar and yeast, and stir. Leave to sit for about 5 minutes until frothy.
• In a mixer, mix the flour, salt and butter until the butter has reduced to crumb size pieces. If you find it easier, rub the butter into the flour by hand.
• Beat the eggs and add, along with the yeast mixture, to the flour. Using a dough hook, mix on a low-medium speed for about 10 minutes until a smooth dough is formed.
• Remove the dough to a large oiled bowl and cover loosely with oiled clingfilm. Leave to rise for about 1-2 hours until doubled in size.
• Once risen, remove to a floured surface and punch down the dough. If you find the dough is too sticky, add a little flour but try to use as little as possible to avoid a dense bread.
• Roll into a rectangle roughly 50cm x 25cm. I find it makes the rolling process easier if I do this on a large piece of parchment.
• Spread the softened butter over the dough. Dont worry if its not completely evenly spread. Sprinkle the sugar across the dough.
• Spread the chopped chocolate on top of the dough and sprinkle over the orange zest.
• Roll tightly until you have one long roll. I find the easiest way to do this is to fold over the long edge, then gently lift the parchment underneath to help roll it up.
• Once you have a long roll, slice it in half lengthways. Then, twist the two long strands together and shape into a wreath, pressing the ends together.
• Transfer to a large baking tray (I used a pizza tray), cover with oiled clingfilm and refrigerate overnight. (If you want to bake straight away, skip straight to the proving step below.) Remove from the fridge 1-2 hours before youre ready to bake the next morning.
• Allow to prove at room temperature for 1-2 hours. If youre kitchen is cold, youll need a longer prove.
• Pre-heat oven to 180°c. Mix the honey and hot water together then brush over the bread to glaze Bake the bread for 20-25 minutes until golden. Allow to cool slightly.
• Once ready to serve, sprinkle with icing sugar.