Ingredients

Instructions

1. Set up the Proofer: Set the Folding Proofer to 80°F (27°C). Place the water tray in the center of the warming plate and add ¼ cup (60ml) of water. Position the rack above the tray.
2. Mix the tangzhong: About 30 minutes before mixing the dough, whisk the milk and flour until completely smooth. Microwave on high for about 2 minutes, stirring every 20 seconds, until thick like soft mashed potatoes. Cool to room temperature. (Or cook in a small pot over medium-low heat, stirring constantly, until thickened.)
3. Mix the dough: In a stand mixer fitted with the dough hook, combine the 165g (¾ C) milk and tangzhong and mix briefly to break up the tangzhong. Add yeast, sugar, flour, and salt, then mix on low for 3–4 minutes until the dough comes together. With the mixer running, add the butter 1 tablespoon at a time, mixing until each addition is incorporated before adding the next. Add the orange zest and mix 2 minutes more, until the dough is smooth and elastic.
4. Bulk fermentation: Transfer dough to a greased container and place in the Proofer. Allow the dough to rise for 1 ½ hours until doubled and airy. While the dough rises, prepare the filling.
5. Mix the filling: While the dough is in the Proofer, make the chocolate filling. Gently melt the butter and chocolate together (microwave in short bursts, stirring between, or over low heat on the stovetop). Stir in powdered sugar, cocoa, and salt until smooth. Set aside until soft and spreadable, not runny or firm. If it’s too loose at shaping time, chill for 5-10 minutes.
6. Shape the buns: Remove the dough from the Proofer. Turn the dough out onto a floured counter. Roll the dough into an 18 x 12-inch rectangle (long side facing you); spread filling evenly over the entire surface. Fold into thirds like a letter (top third down, bottom third up) then roll to a 20 x 6-inch rectangle; cut into 10 equal strips. For each strip, slice lengthwise into 3 narrow strands, leaving the top ¼ inch attached; braid the strands (not too tight), pinch the ends, then coil the braid into a knot starting from the attached end and tuck the end underneath. Set seam-side down on two parchment-lined ¼ sheet pans.
7. Proof: Proof: Keep Proofer at 80°F (27°C) (refill water tray if needed). Place one pan on the bottom rack of the Proofer, then place the accessory rack inside and the second tray on top. Let the buns proof for 1 hour. While the buns proof, make the orange syrup. During the last 20 minutes of proofing, preheat the oven to 350°F (177°C).
8. Make the orange syrup: Combine orange juice and sugar in a small saucepan. Bring to a simmer and stir until the sugar is fully dissolved. Set aside.
9. Bake: Remove the pans from the Proofer. Gently brush the buns with the reserved 2 tablespoons of milk. Bake on a middle rack at 350°F (177°C) for 20 minutes, until lightly golden brown.
10. Finish: Remove the buns from the oven and, while still warm, brush generously with the orange syrup.