I haven't made bread in ages, but the return of some warm weather gave me a good excuse, as it means I don't have to try and find a space in the airing cupboard (which doesn't get that warm anyway) to place the dough to prove.
When it comes to bread making you need a little patience, so don't try and rush the process. Make sure you allow yourself enough time for proving twice, so starting in the morning is a good idea. It comes down to a little trial and error at first, and getting used to the feel of the dough, and knowing whether you need to add a little more water/milk or a little more flour. Different flours absorb water differently so measurements of liquid are not always exact, and you may need to add more or less than a recipe states because of this - like I said, it's trial and error at first.
I use my food mixer to mix the dough, but it's not necessary and can all be done by hand - I'm just lazy when it comes to kneading, plus having carpal tunnel & arthritis in my right hand doesn't help!
Sticky Chocolate Orange Buns - makes 12-15
for the dough
500g white bread flour
1/2 tsp salt
50g caster sugar
50g butter, melted
7g yeast
225ml milk (approx)
filling
25g butter, melted
zest of 2 oranges
150g good quality dark chocolate chips - I used Callebaut Belgian chocolate
chocolate orange glaze
50g butter, melted
juice of half an orange (2 tbsp)
1 tbsp cocoa powder
4 tbsp icing sugar
- add the flour, salt, sugar, butter and yeast to the food mixer
- with a dough hook attached and the motor running slowly, add almost all of the milk, adding more if it's looking a little dry
- keep mixing until everything has been mixed together
- speed the motor up a little until the dough is smooth and elastic
- place dough in a lightly floured bowl and cover with clingfilm and leave in a warm spot until it's doubled in size (approx 2 hours)
- turn the dough out onto a floured surface and roll out into a large rectangle
- brush with melted butter and sprinkle with chocolate chips and grate the zest over it, evenly
- roll the dough up tightly into a long sausage
- using a sharp knife cut slices approx 1cm in width and place in a greased ovenproof dish or baking sheet - if you bake them closer together they will be softer and deeper, if you space them out they will spread out more, be firmer and larger - see pics of both options below
- cover with clingfilm and leave in a warm spot again until approx double in size
- Once proved for the second time, preheat the oven to 200C, remove the clingfilm and bake the buns for approx 15-20 minutes until lightly golden brown
- leave to cool slightly before making the glaze by whisking all the ingredients together until smooth and then pouring over the buns
These are delicious when eaten slightly warm but are equally delicious if kept in the fridge and eaten cold, as the glaze firms up a little and the chocolate chips are hard
LEAVE ENOUGH SPACE TO INCREASE IN SIZE
AFTER THE SECOND PROVE
THESE WERE BAKED WITH PLENTY OF SPACE AROUND (BEFORE GLAZING)
THESE WERE BAKED CLOSER TOGETHER - A SOFTER TEXTURE AROUND THE EDGES
SOFT & GOOEY!
