Chocolate Tangerine Swirl Rolls

I've been thinking about a tangerine chocolate roll. I mashed together a couple of recipes and ideas to make these with my mom.

 

Ingredients:

Dough:

• 1 whole tangerine, washed and shredded in a blender (peel and all - should be 1/4 cup)
  
• 3 eggs
• 4 tablespoons (50 g) brown sugar
• 8 ounces sourdough starter
  
• 5 tablespoons unsalted butter, melted and cooled
• 1 tablespoon instant yeast
• 3.25 cups (406 gr) flour  (I used 1/2 cup whole wheat flour, the rest all-purpose flour)
• 1/4 cup powdered milk
• 1.5 teaspoons salt
  

Filling:

• 6 ounces (170 grams) semi-sweet chocolate  ( used 1.5 ounces chocolate wafers for part of chocolate)
  
• 4 ounces unsalted butter
• 1/4 cup granulated sugar
• 4 tablespoons cocoa powder (add 1 extra tablespoon if using the chocolate wafers)
  
  
  
• 1 large egg, beaten with 1 tablespoon of tangerine juice

 

Instructions:

1. Shred tangerine in a blender, adding in eggs and brown sugar so there is enough stiff to bled.
   
2. Mix up the dough in your bread machine's dough cycle. (I put the wet ingredients in the bottom, sprinkled on the yeast, and then added the rest of the dry ingredient and let it go.)
   
3. Lightly grease 24 standard muffin tins with cooking spray.
   
4. About 10 minutes before the dough cycle ends, melt together the butter and semisweet chocolate, then mix in the granulated sugar and cocoa powder.
   (It will be like a thick jam, and a bit grainy. Let it sit at room temperature while you roll out the dough.)
   
   
   
   
5. Once the dough has risen, place it on a work surface. Divide into two equal size pieces.
   (Mine were about 500 grams each.)
   
6. Roll or pat each piece of dough out into a 12" x 18" in rectangle.
   (The dough should be very easy to work with.)
   
7. Spread half of the chocolate filling on each rectangle, leaving 1/2 inch edge on one short side for sealimg.  (You might want to re-warm the filling for 30 seconds in microwave to make is spread easier.)
   
     
   
   
8. Working from 12" side, roll up each rectangle into a ~12" log.  Seal the top seam of the log.
   
    
   
   
9. Cut each log into 12 even pieces.
   (I like to score the dough with a knide where I plan to cut it, and use a piece of dental floss to cut off rolls.)
   
    
   
   
10. Seal one end of each piece by pulling up and pinching the outside layer together.
    (This keeps the chocolate filling from leaking to the bottom of the pan.)
    
    
    
    
11. Place each roll sealed side down in a muffin pan well.
    
    
    
    
12. Mist the rolls with cooking spray, then cover lightly plastic wrap. Let them rise for  about 1 hour until they have puffed up, and are about 1/2 inch over the top of the pan.
13. About 45 minutes into the rising time, pre-heat the oven to 350 F.
14. Make egg wash by whisking one egg in a small bowl with a tablespoon of tangerine juice and 1/8 teaspoon of salt.
    
15. Once the rolls have puffed up and are ready to bake, generously brush egg wash all over the tops of them.
16. Bake for 25 minutes, rotating pans and swapping racks  at about 12 minutes.
    (If needed, push rolls that are trailing across pan back into their home well.)
    
17. Remove from oven. Let the rolls cool in the pans for at least 10 minutes.
18. Optional - melt 2 tablespoons of butter, and brush over top of rolls.
    
19. Carefully remove the from the pans, finish cooling on a wire rack.
    

 

Carole's Notes:

We all liked this! (I thought they were wonderful!)

The dough recipe is lightly adapted from  https://carolelikesroundfood.blogspot.com/2021/11/brioche-cheese-rolls.html with chocolate tangerine ideas from http://yinandyolk.com/2015/09/27/chocolate-orange-challah-bread/ and https://www.helvetickitchen.com/recipes/zopf-alorange