*  Exported from  MasterCook  *

                       CHOCOLATE ORANGE BRIOCHES

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Aaaaa

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   c            Milk
    1/2   c            Granulated sugar
  2       pk           Yeast
  2                    Oranges -- zested
  2                    Eggs
  4                    Egg yolks
  3       c            All-purpose flour
  2       ts           Salt
  1       c            Unsalted butter -- (cold) plus
  1       tb           Unsalted butter -- (cold)
  6       oz           Bittersweet chocolate
                       -- roughly chopped
                       --------------------------------ORANGE --
                        GLAZE--------------------------------
  1       c            Confectioners' sugar
  3       tb           Orange juice

 Scald the milk and let it cool to 110 degrees F.  Add 1/4 cup of the
sugar   and the yeast and let stand until foamy, about 10 minutes. Combine
the   orange zest with the remaining sugar in a food processor and process
until   zest is finely ground. In a heavy-duty electric mixer, combine the
yeast   mixture, zest and sugar mixture, eggs and egg yolks. Beat until
combined,   about 30 seconds. In a separate bowl, sift together the flour
and salt.   Gradually add the dry ingredients to the liquid in the mixer
bowl, beating   constantly until the dough is sticky and soft. Add 2
sticks (1 cup) of   butter, 1 tablespoon at a time, beating constantly
until combined. Beat an   additional 30 seconds. Coat a large bowl with
remaining tablespoon butter.   Turn the dough out onto a lightly floured
board; form a ball WITHOUT   KNEADING and place in the bowl, turning to
coat the dough with butter.   Cover with plastic wrap and a towel and set
aside to rise in a warm place   until doubled in bulk, about 1 to 1-1/2
hours. Turn the dough out onto a   lightly floured board.  Punch down to
remove air bubbles and return to the   bowl.  Cover with plastic wrap and
refrigerate a minimum of 6 hours, or   overnight. Turn the dough out onto
a lightly floured board and gently knead   in the chocolate pieces. Divide
the dough into 16 equal parts. Roll each   between your hands to form a
1-1/2" round cylinder. To make the traditional   brioche topknot, lay the
cylinders on a counter and roll the side of your   hand back and forth at
a point about an inch from the top, so you form a   shape like a bowling
pin.  Place the dough in buttered brioche tins or   muffin cups, pinched
side up, and gently press the tops down toward the   bottom of the tim.
Place the tins on a baking sheet, cover with plastic   wrap and a towel
and set aside in a warm place to rise until doubled, about   1-1/2 hours.
Preheat oven to 375 degrees F. Bake for 20 minutes. While the   brioches
are baking, make the glaze. ORANGE GLAZE: Whisk the ingredients   together
to form a paste and spoon about 1 tablespoon over each warm   brioche.


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