Chocolate Orange Bubble Bread
Sunday, September 7, 20084comments
1 ¼ cups warm milk
3 ½ cups all purpose flour
1 envelope (8 g) regular yeast (about 2 tsp)
¼ cup melted butter
2 tsp vanilla extract
½ tsp salt
¼ cup sugar
2 eggs, slightly beaten
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
With a sharp vegetable peeler, avoiding the white part of the peel, remove the outer skin of
1 large orange
Combine the orange peel with the
juice of the peeled orange
½ cup sugar
½ cup corn syrup
¼ tsp cinnamon
¼ cup water
Boil together gently for about 15 minutes, remove the orange peel to drain on some paper towels and set the syrup aside to cool.
Roll the dough into 1 inch balls. Place the first layer of balls in the bottom of a greased tube or bundt pan or if you prefer 2 loaf pans. Brush with the orange syrup and sprinkle with some chopped candied orange zest and about
¼ cup chocolate chips (I use ½ to ¾ of a cup for the entire bread)
Repeat the layers until all of the dough balls are used. Cover and allow to rise until double in size. Bake at 350 degrees F for about a half hour to 40 minutes depending on the size of your baking pan. Allow to cool in the pan for 5 minutes before removing. Cool for an additional 15-20 minutes and serve warm. Excellent at Sunday Brunch!
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