CHOCOLATE ORANGE BRIOCHE ROLLS

April is a special month for me. It’s my birthday month so I thought extra hard about the recipes I’d be making this month, I wanted them to be special things I love. These fluffy chocolate and orange brioche rolls are definitely one of them.

I used Passion tea by Tazo for the frosting. It gives it a gorgeous pink hue and a delicious sweet flavor. I think it makes this recipe even more special.

I like to treat myself with one of these babies for breakfast. It’s birthday month, why the heck not? They’re so fluffy and mouthwatering sweet. I hope they inspire you to make your own special treat for your birthday month.

<3

CHOCOLATE ORANGE BRIOCHE ROLLS RECIPE

Ingredients

Brioche

• 14 tablespoon of unsalted butter, room temperature
• 4 cups of all purpose flour
• 4 large eggs, room temperature
• 1/3 cup of granulated sugar
• 1/2 cup of whole milk, room temperature
• 4 teaspoons active dry yeast
• 2 teaspoons of salt
• 1 egg, plus 1 teaspoon of water (optional)

chocolate orange filling

• 1 bar (3 ounces) of finely chopped dark chocolate
• Zest of 3 oranges, separated
• 1 stick of unsalted butter (1/2 cup), room temperature
• 3 tablespoons of granulated sugar
• 2 tablespoons of orange juice
• 2 teaspoons of cinnamon

pink frosting

• 2 1/2 cups of confectioners sugar
• 1 orange, zested
• 1 tablespoon of freshly brewed Passion tea by Tazo

directions

1. In small bowl, mix together milk and yeast and a pinch of sugar. Set it aside for 10 minutes.
2. Using a standing mixer gently mix in the flour, sugar and salt using the paddle attachment.
3. Add the yeast mix, eggs, and mix on medium speed until the ingredients become doughy.
4. Slowly add the butter then continue mixing for 10 minutes. The dough should be moist.
5. Transfer the dough onto a floured surface then fold it into itself and form it into a ball.
6. Put it back into the mixing bowl and cover with plastic wrap, allowing it to rise in a warm place for at least an hour.
7. Deflate the dough with your fist and knead for 10 minutes.
8. Work in the zest of one orange and form back in a ball. Place the dough into the bowl and let it rest overnight in the refrigerator.
9. Preheat the oven to 350 degrees.
10. On a lightly floured surface, roll the dough into a rectangle about 15″x18″.
11. Cream together the butter, orange zest, sugar and cinnamon then spread over the rolled dough. Sprinkle the chocolate pieces over top.
12. With a tight pressure, roll the dough lengthwise and cut them into 8 equal pieces using dental floss.
13. Grease a baking pan and and place the rolls apart from each other. Bake for 15 minutes, until golden brown. Allow them to cool.
14. In a small mixing bowl, mix together the zest of one orange, confectioners sugar and the Passion tea together to form the pink frosting glaze. Spread on top of the cooled rolls.
15. Enjoy!