Chocolate orange bread twists
This bitter cocoa and sweet orange bread is a tasty twist on our usual bakes.
- 250g / 10oz Strong plain flour
- 125g / 5oz Plain flour
- 15g / 1tbsp Caster sugar
- 7g / 1tsp Dried yeast
- 125ml / 5floz Milk
- 50ml / 2floz Warm water
- 1/2 Orange juice and zest
- 2g /1/2 tsp Salt
- 25g / 1oz Butter, melted
- 15g / 1tsp Icing sugar
- 25g / 1oz Cocoa powder
- 50g / 2oz Chocolate drops
- 1/2 Orange, juice and zest
- 75g / 3oz Icing sugar
- Place the flours, caster sugar, dried yeast and salt in a large mixing bowl, stir to combine. Add the milk and half the water. Next, add the orange juice and zest, bring together with a wooden spoon. Add additional water if needed to make a soft dough, then tip out onto a lightly floured surface and knead lightly.
Add the melted butter and continue kneading until this is incorporated and the dough is smooth. Place the dough back into the mixing bowl, cover with cling film and leave to prove until doubled in size.
Knock the dough back and tip onto a lightly floured work-surface. Stretch the dough into a rough rectangle. Use the rolling pin to roll the dough into a large rectangle.
Mix the icing sugar and cocoa together. Sprinkle over the surface of the dough, along with the chocolate drops.
Fold the dough in half keeping the edges as square as possible, roll out again into a rectangle.
Cut the dough into 8 even strips.
Twist each one up and then curve into a bagel shape, place on your lined tray and leave to prove until it has doubled in size. Then place the twists in the oven at 180C for around 10–15 minutes, until risen and lightly coloured.
Mix the remaining orange juice with the icing sugar to form a very thin icing. Remove the chocolate twists from the oven and drizzle the icing over them immediately, giving them a good coating. Leave to cool before serving.