James Martin's chocolate orange tear and share bun
We could all do with some comfort food right now, and James has just the thing. He’s here to indulge us with his decadent and delicious tear and share chocolate orange bun - think buttery croissant crossed with gooey chocolate orange and sweet pastry, delish!
Chocolate orange tear and share bun
20g fresh yeast or 2 x 7g sachets of dried yeast 350-375ml tepid water1 egg625g strong white flour, plus extra for dusting1 tsp salt 75g caster sugar 75g butter, cubed
For the filling
200g cream cheese100g chocolate, chopped 2 blood oranges zest3 tbsp cocoa powder, optional
2 blood oranges juice100g caster sugar
1. Preheat the oven to 200C
2. Mix the yeast with the tepid water and put into the mixing bowl followed by an egg
3. In another bowl combine the flour, salt and sugar then add this to the bowl with the yeast and egg. Mix in an electric mixer fitted with a dough hook slowly to start until combined, then mix on a medium speed for 5 minutes.
4. Add the softened butter and mix again for a good 10 minutes
5. Cover the bowl and leave to prove until doubled in size
6. Lightly flour the work surface and roll out the dough into a rectangle 35cm x 45cm
7. Spread over the cream cheese leaving an edge, top with the orange zest and chopped chocolate. Sift over the cocoa powder if using
8. Roll into a sausage shape, then cut into 8 even size pieces. Pop into a greased 23cm spring form tin and leave to double in size. When doubled in size, place in the preheated oven and bake for 30 minutes.
9. To make the glaze, bring the orange juice and sugar to the boil in a pan and when the large bun is ready, brush the glaze all over and serve
* You could change the filling to use whatever you fancy - nuts, chocolate and hazelnut spread, dulce de leche all work really well