@marion.adraste: Jaffa buns - orange zest dough, dark chocolate chips, vanilla custard and fresh orange syrup 💖 Recipe for the buns in the comments Recipe for the custard: 200 ml whole milk Splash of vanilla extract 2 egg yolks 45g sugar 20g cornstarch 20g unsalted butter In a saucepan warm up the milk and vanilla gently (don't let it boil). In the meantime whisk the yolks, sugar and cornflour until smooth in a bowl. Slowly pour the hot milk into the yolks while whisking constantly. Pour everything back into the saucepan. Cook over medium heat, whisking continuously, until it thickens (about 4-5min). Remove from heat and whisk in the butter until smooth. Pour still hot into a shallow bowl, press cling film directly on the surface and chill at least for a few hours in the fridge (I did overnight). Sift before using for a smoother custard. #orangechocolate #bakingtok #baking #brioche

Marion Adraste :

Recipe for 8 large rolls: - 250ml whole milk (38 °C) - 50ml double cream (= heavy cream) - 75g caster sugar - The zest of 2 oranges - 7g instant yeast - 3g salt - 165 g strong white bread flour - 385g T45 flour (or just more strong white) - 70g unsalted butter, cubed - Around 200g thick vanilla custard (recipe in the comments) - 140g dark chocolate chips - Egg wash (1 egg whisked and sifted) - Orange syrup (40g orange juice mixed with 20g sugar heated in a pot until dissolved) Rub the orange zest with the sugar until well incorporated and set aside. In the bowl of your stand mixer, add warm milk, orange sugar, cream, starter and yeast first. Then add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for about 90min until almost doubled (longer if left at room temperature). Roll the dough into a 55×40 cm rectangle (roughly). Spread the custard evenly, then the chocolate chips. Fold the dough in half - put in the freezer for 10min (it will harden the dough and custard and shaping will be easier). Slice into long strips (8 for large rolls). Roll each stripes into a snail shape and flatten slightly. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy. Preheat your oven to 175c. Gently brush the buns with the egg wash. Bake for 18-20min until slightly golden. Brush with the orange syrup while still hot.

ByFrancesca | Baking & Cooking :

These look so good!

rissa1296 :

Minee

Cat Jay :

I know what I'm doing this weekend 👀

Mary 📚🖤 :

Would it work to sub the chocolate chips for cranberries??

Cristina Rossi :

niente lievito?

Md :

Wow!

Samreen siddiqui :

looks good and yummy 😋

Danese Annamaria :

si può avere l traduzione x favore grazie mille

kirei elly :

permit for recooked dear🥰

Umy-kindi :

yummy

NK’s digital diary :

I’d definitely be trying this. They look so good 😍😍

BiaFantin :

Top!!!

Adila Bakery :

aku nyoba tadii

Bélgica😜 :

ay se me antojo

Eni sugiarti :

flor ?

ESTRELLA 4.0 :

Delicioso

HOTI WAHYUDI :

tepung brp gram kak

Pearl | Welcome to my kitchen! :

Oh my😍

Pete & Gerry’s Eggs :

that orange and chocolate combo is calling me 🍊

Cristina Rossi :

ma che ricetta è???

RECETTES FACILES :

Petit Jardin 🫜🫜🫜 :

😋😋😋😋

Franck Au Beurre :

😍😍

turkiskasmaker :

💕💕