INGREDIENTS
For the dough:
· 100g unsalted butter
· 200ml milk
· 600g strong flour
· 50g caster sugar
· 1 tsp salt
· 1 packet (7g) dried yeast
· 2 eggs
· 2 large oranges (for zesting)
To Assemble:
· Unsalted butter, softened (to grease tin)
· 2 tbsp caster sugar
· 1 tbsp cocoa powder
· 100g dark chocolate, finely chopped
To Decorate:
· 100g dark chocolate, melted
· Orange zest
METHOD
1. In a large mixing bowl, combine the flour, sugar, salt, dried yeast and zest of two oranges.
2. Gently heat the butter and milk together in a pan just until the butter has melted. Allow to cool slightly, then beat in the eggs.
3. Pour the liquid mixture into the dry ingredients and bring together to form a sticky dough.
4. Tip out onto a floured worktop and knead for at least 10 minutes until smooth and springy to touch.
5. Return the dough to the mixing bowl, cover and leave in a warm place for an hour or until doubled in size.
6. Grease a 24cm bundt tin with butter and set it to one side.
7. In a small bowl, mix together the cocoa powder and caster sugar, then tip the mixture into the greased tin and move around the edges to coat.
8. Divide the dough into 30 pieces at 40g each and roll into balls.
9. Arrange a layer of dough balls in the base of the tin, evenly sprinkle half of the chopped chocolate on top, then place the remaining dough balls on top to create a second layer, sprinkling with the remaining chopped chocolate.
10. Cover the bundt tin and leave in a warm place to prove for an hour.
11. Heat the oven to 160°C (fan) and bake the wreath for 30-35 minutes until risen and golden. Allow to cool until just warm.
12. Turn the wreath out onto a serving plate, drizzle with melted chocolate and decorate with fresh orange zest.
Credit: carrsflour.co.uk