Ah, the heavenly goodness that dark chocolate provides either as an independent sweet or as an ingredient. To top the experience, you might be tempted to have a glass of fresh orange juice. Now, what happens when these two are combined in one recipe? Let’s find out with our chocolate orange sweet roll recipe.
Chocolate Orange Sweet Rolls
For the dough:
- 3½ cups of all-purpose flour, unbleached
- 1⅛ – 1¼ cups of buttermilk
- 1 large egg, slightly beaten
- 5½ tbsp. of unsalted butter, softened
- 1 tsp. of kosher salt
- 6 tbsp. of granulated sugar
- 2 tsp. of instant yeast
For the filling:
- 2 oz. (about half cup) of dark chocolate, chopped
- 2 tbsp. of fresh orange juice
- Zest from 2 oranges, divided (Note: Set aside ½tsp. for the glaze.)
- ¼ cup of unsalted butter, softened
- ½ cup of granulated sugar
For the glaze:
- 1½ cups of powdered sugar
- 3 tsp. of fresh orange juice
- ½ tsp. of reserved orange zest (see note)
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- Use stand mixer with paddle attachment for this step (or the option of electric mixer). Combine the butter, sugar and salt to make a creamy consistency. Add the egg until the mixture achieves smooth texture. Change the paddle into dough hook (for stand mixer) or you can simply use a wooden spoon to mix in the flour, 1 1/8 cups of buttermilk and yeast. Mix in low speed until you get a ball of dough that does not stick on the bowl.
- Knead for another 10-12 minutes (or 12-15 minutes when kneading by hand). Make sure that the dough begins to be smooth and silky but not sticky. You can adjust the texture by adding a bit of flour if it is still sticky; and bit more of the butter milk if it is dry.
- Allow the dough to rise for about 2 hours or until it doubles its size in a slightly oiled bowl covered with plastic wrap.
- While you’re waiting, incorporate the butter, orange juice & zest and granulated sugar into a small mixing bowl. Once you’re done, set aside the filling and punch down the risen dough.
- Roll the dough into for about half an inch thick for 12×14 inches rectangle.
- Using a rubber spatula, smear the dough with the filling provided that you keep about a quarter inch of margins around the sides. Next, sprinkle with the chopped dark chocolate and roll the dough into a log form. Pinch the seam so you can close the roll.
- With a serrated knife, divide the roll into 12 proportionate pieces.
- Get one roll and stretch it, twisting it into a number 8 figure. Do this to the remaining pieces and arrange them in a 9×13 inch pan.
- You can either refrigerate the rolls for up to 2 days or let them rise for the second time before baking.
- If you choose the latter, preheat your oven into 350⁰F with the rack positioned at the middle of the oven. Bake the rolls for about half an hour or until they are golden brown.
- While baking, prepare the glaze by putting together the powdered sugar, orange juice and zest until they’re well combined. You can set this aside while waiting for the sweet rolls to be ready.
- When the rolls are already okay, let the pan cool for about 5-10 minutes.
- Drizzle the rolls with the orange glaze and serve while still warm.