Name: Chocolate Orange & Tahini Brioche
Prep time: 35 min
Cook time: 30 min
Total time: 3 h 20 min
Yield: 1 sharing brioche
Cuisine: International
Ingredients: 300 g strong white bread flour; 7 g dried yeast; 45 g caster sugar; ½ tsp salt; Finely grated zest of 1 large orange; 1 large egg; 125 ml lukewarm milk, divided; 40 g unsalted butter, softened; 40 g dark chocolate, finely chopped; 40 g milk chocolate, finely chopped; 35 g tahini; A pinch of salt; 30 g unsalted butter, melted; 65 g caster sugar; 15 g cocoa powder

Chocolate orange is one of those flavour combinations I always come back to around Christmas, and this brioche is a lovely way to bring it into a homemade sharing dessert. Soft, buttery orange is divided into little balls and filled with a rich dark chocolate and tahini mixture. Baked together in a dish, the brioche balls pull apart easily, making it perfect for sharing.

One of the first local oranges this year.

The tahini is what makes this version a little different. Inspired by the sesame rich flavours of ħelwa tat-Tork, or Maltese halva, it adds a nutty, slightly earthy note to the chocolate without overpowering the orange. Each ball is dipped in melted butter and rolled in cocoa sugar before baking, giving the bread a light chocolate coating that complements the soft, pillowy brioche. The result is sweet, but with enough bitterness from the dark chocolate and depth from the tahini to keep the flavours balanced.

I like using a mix of milk and dark chocolate, but you can use either one on its own if you prefer.

This chocolate orange brioche is a lovely addition to a Christmas baking list, whether you’re making something to share after dinner, putting together a festive dessert table or looking for an alternative to the usual seasonal cakes and biscuits. Serve it warm while the chocolate centres are still soft, or let it cool to room temperature for an easy pull apart treat. It’s a little more involved than a simple loaf cake, but the individual dough balls make it fun to assemble, and the finished bread looks lovely brought straight to the table.

A little dip in melted butter before their roll in cocoa sugar.

Ready to go into the oven after their second rise.

Ingredients

For the dough

300 g strong white bread flour
7 g dried yeast
45 g caster sugar
½ tsp salt
Finely grated zest of 1 large orange
1 large egg
125 ml lukewarm milk, divided
40 g unsalted butter, softened

For the chocolate tahini filling

40 g dark chocolate, finely chopped
40 g milk chocolate, finely chopped
35 g tahini
A pinch of salt

For the cocoa coating

30 g unsalted butter, melted
65 g caster sugar
15 g cocoa powder

Instructions

Mix the yeast with 75 ml of the lukewarm milk and 1 teaspoon of the caster sugar. Leave for 10 minutes, until foamy on the surface.

Mix the flour, remaining sugar, salt and orange zest in a large bowl. Add the yeast mixture, egg and remaining 50 ml milk. Mix until a rough dough forms.

Knead for 5 minutes, then gradually work in the softened butter. Continue kneading for another 10 minutes, until the dough is smooth and elastic. Cover and leave to rise in a warm place for 1½ hours, or until doubled in size.

Add the chocolate, tahini and salt to a small saucepan. Heat over the lowest heat, stirring constantly, until melted and smooth. Transfer to a small plate and refrigerate for 30 minutes, checking every 10 minutes, until firm enough to roll into small portions.

Lightly grease your baking dish. Divide the filling into approximately 25 small portions. Gently knock back the risen dough and divide it into 25 equal pieces.

Flatten each piece of dough, place a small portion of filling in the centre and pinch the edges together to seal. Roll gently into a ball, making sure the filling is completely enclosed.

Mix the sugar and cocoa powder on a small plate. Dip each ball in the melted butter, then roll in the cocoa mixture until coated.

Arrange the balls loosely in the prepared dish, allowing them to nestle into the gaps and sit at slightly different heights.

Cover loosely and leave to rise for 45 minutes, until the balls are visibly puffed. Preheat the oven to 160°C fan.

Bake for 30 minutes, until the dough is cooked through. If the tops brown too quickly, cover loosely with foil. Leave to cool in the dish for 15 minutes. Finish with fresh orange zest if desired. Serve warm or at room temperature.

Notes

This brioche is best served slightly warm, when the dough is soft and the chocolate tahini centres are still gooey. Make sure each ball is sealed well to prevent the chocolate from leaking out during baking. If you have leftovers, store them in an airtight container and warm them briefly before serving to soften the brioche again.