*  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 -- ¥
    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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