Recipe(tried): Chocolate Orange Bread with Chocolate Icing

I made this for breakfast this morning. I didn't make the chocolate icing but the rolls were great! Not too sweet, just the right thing for a great cup of coffee/tea!

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Chocolate Orange Bread (TRIED)
1/2 c warm tap water (about 110F)
2 1/2 t. (1 envelope) active dry yeast
2 3/4 cups unbleached all-purpose flour (bread flour)
1/4 cup unsweetened cocoa
3 T. sugar
1 t. salt
zest of one large orange
1 t. orange essence (optional)
1/2 t. cinnamon powder
2 t. unsalted butter
1/4 cup milk
1 egg
egg wash (optional, I use 1 leftover egg yolk from baking cakes + 1 T. cream)
grease a 9-in square tin or one 8 1/2 x 4 1/2 x 2 3/4 loaf pan.

place water in a small bowl. Whisk in the yeast and & 1 T. sugar. Leave it to bubble.

In a large bowl, combine flour, cocoa, the remaining 2 T. sugar, salt, zest, essence, cinnamon. Mix well.
Use your fingers to rub the butter in.
Pour yeast mixture into the dry ingredients. Mix well.
Add milk and the egg. Knead the dough until elastic. (if the dough is dry add more milk, 1 T. at a time.)
Leave the dough to rise, covered in a cool place, until double in size, about 1 hour.
When the dough has risen, punch down and knead for another 3 min.
Divide the dough into 16 balls (about 60g each). Knead until the top is smooth. Place the balls in the tin and leave to rise. If using the loaf pan, roll the dough to a cylinder to fit in the pan.
Leave the dough to rise, about 30 mins.
When the dough started rising, put a rack to the middle of the oven and set the oven to 375F.
When the dough is well risen, put the tray in and reduce the temp. to 350F.
Bake for 30-40 min until bread is well risen and firm to the touch. The internal temp of the bread will be about 210F when it is done.

**If using the chocolate icing, OMIT the egg wash.

Chocolate Icing (NOT TRIED):
1/3 C water
1 C sugar
1/3 C light corn syrup
8 oz. semi-sweet chocolate

Bring the first 3 items in a saucepan to boil over low heat, stirring to dissolve sugar completely.
Meanwhile, cut chocolate into pieces.
Add chocolate into the hot mixture.
Allow chocolate to stand for a while. Then whisk until smooth.

Drizzle the rolls with the chocolate icing after they cool.