these buns are made with a chocolate enriched dough, rolled out and sprinkled with butter, brown sugar, orange juice and zest and also cacao nibs. i drizzled over a blood orange icing too.

they were yummy still a little warm

500g 4 cups flour
7 tbsp cocoa powder
2 eggs
200ml milk
100ml water
1 sachet of fast action yeast
1 tsp salt
4 tbsp brown sugar
4 tbsp butter
2 tbsp orange juice and 1 tsp zest
in a stand mixer add the flour cocoa powder, sugar and salt then on the opposite side of the bowl at the yeast. Mix the eggs and pour in then add the milk with the dough hook start mixing add the water a little at a time until you get an elastic dough (you may not need all of it) knead for two minutes then add the butter and orange zest and juice.
Knead for another 3 minutes.
place dough into an oiled bowl and cover with cling film and leave to rise for 1 to 2 hours. Because this is an enriched dough it will take a little longer.
once it has doubled in size knock out the air and roll out.
brush with 3 tbsp of melted butter then sprinkle over 1/4 cup 60g brown sugar then grate the zest of 1 blood orange and squeeze over the juice of half. Sprinkle over 4 tbsp of cacao nibs then roll up into a long log and slice into pieces.
Place in a large tin leaving a gap between each one and leave to rise again for about 45 minutes.
Preheat the oven to 180c 350f
bake for 25 minutes
to make glaze
add 3 tbsp of blood orange juice with 100g 1 cup of icing sugar.  Add some more juice a tbsp at a time to make it a pouring consistency then drizzle over buns.