Sweet, fluffy with a touch of sunrise… that’s what you’re going to experience with every bite of chocolate and orange sweet rolls. Not only they are perfect for dessert or breakfast, they’re also great as brunch or as a part of your afternoon tea.
For the dough:
- 3½ cups of unbleached all-purpose flour
- 6 tbsp. of granulated sugar
- 1 large egg, slightly whisked
- 5½ tbsp. of unsalted butter, softened on room temperature only
- 1¼ cups of buttermilk
- 2 tsp. of instant yeast
- 1 tsp. of kosher salt
For the filling:
- 2 tbsp. of fresh orange juice
- 2 oz. (or ½ cup ) of dark chocolate, chopped
- ¼ cup of unsalted butter, softened
- zest from 2 oranges, divided (see glaze ingredients)
- ½ cup of granulated sugar
For the glaze:
- ½ tsp. of reserved orange zest
- 1½ cups of powdered sugar
- 3 tbsp. of fresh orange juice
- In a large bowl of stand mixer or electric mixer with paddle attachment, whisk together the butter, sugar and salt to be followed by the egg. Mix until you attain smooth texture and consistency. After that, switch the attachment into dough hook or simply use a wooden spoon. You can then add the flour, buttermilk and yeast. If you’re still using a mixer, adjust into low speed and whisk until the dough forms a ball.
- You can knead the dough by hand for at least 12-15 minutes. If not, knead via mixer for at least 10-12 minutes until you get smooth, silky (and not sticky) dough. If the dough is still sticky, adjust by adding a bit of flour which is about 1 tbsp. at a time. If it’s too dry, add a bit more of the buttermilk for about 1 tbsp. at a time.
- Slightly oil a bowl, transfer the dough there and cover with a plastic wrap. Let it rise in about 2 hours of which by then, it should double in its size.
- Get a small bowl and whisk together the orange juice, orange zest, granulated sugar and butter for your filling. Set it aside for the meantime.
- Next, if the dough has finally risen, punch it down and put it onto a slightly oiled counter.
- Roll the dough out into a half inch thick rectangle of about 12×14 inches in size.
- Get a rubber spatula and smear the filling over the dough, maintaining at least quarter inch margins on all sides.
- Now, sprinkle the dark chocolate over the orange filling evenly.
- Begin rolling up the dough from one of the long sides, making a log-effect in the process.
- Pinch the seam of the dough and place it with seam side down on the counter.
- Using a serrated knife, divide the dough log into a dozen pieces.
- Get one piece, stretch and twist it until you form a number ‘8’ figure. Do this to the remaining chocolate and orangeroll pieces.
- You can refrigerate the roll pieces for up to 2 days.
- When you’re ready to bake them, be sure to get it out of your fridge 3-4 hours before baking. This will allow the dough to rise at room temperature.
- Preheat your oven into 350-degree Fahrenheit, placing the rack at the middle of the oven.
- Bake the chocolate rolls for about half an hour or until their color attains a golden brown hue.
- As you wait for the roll pieces to be baked, make the glaze for them. Bring together the orange juice, orange zest and powdered sugar into a bowl. Whisk them together until completely incorporated together and then cover the bowl tightly with plastic wrap.
- Get the roll pieces from the oven and let them cool for about 10 minutes.
- Drizzle them with orange glaze and keep them warm.
- Store leftover glaze into the refrigerator and just microwave when you need it again.