Spiced Chocolate Orange Fingers


Preparation info

  • Makes


    Finger Rolls
    • Difficulty


    • Ready in

      45 min

Appears in

The Pink Whisk Guide to Bread Making

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About

Gently spiced orange-scented rolls topped with chocolate glaze – who could resist one of these?



  • 250 g (9 oz) strong white bread flour
  • 25 g (1 oz) caster (superfine) sugar
  • ½ tsp salt
  • tsp fast action yeast
  • Zest of 1 orange
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • Pinch of cayenne pepper
  • 30 g (1 oz) softened butter
  • 1 egg, large
  • 100 ml/103 g ( fl oz/ oz) milk, lukewarm
  • Oil for greasing
  • 35 g ( oz) grated dark (bittersweet) chocolate


  1. In a large bowl combine the strong white bread flour, caster (superfine) sugar, salt, yeast, orange zest and spices. Make a well in the centre and add the softened butter, egg and milk.

  2. Work the wet and dry ingredients together to form a rough dough, then knead for 10 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film (plastic wrap) and allow to rise for 1 hour or until doubled in size.

  3. Tip the dough out onto the work surface and knead very lightly for 1 minute. Flatten the dough out into a rectangle shape and scatter over the grated chocolate.

  4. Fold the dough over, enclosing the chocolate. Knead again until the grated chocolate is dispersed evenly.

  5. Split the dough into 8 equal portions and roll each into a ball. Take each ball and use the palm of your hand to roll it back and forth across the work surface to create the finger roll shape. Using an even pressure will create an evenly shaped roll. You’re aiming for rolls approximately 10cm (4in) long and 2.5cm (1in) thick.

  6. Transfer the shaped rolls to a lined or well greased baking sheet, spaced apart to allow for spreading. Cover with cling film (plastic wrap) and allow to rise for 30 minutes or until nearly doubled in size. Preheat the oven to 200°C (fan)/220°C/425°F/Gas Mark 7.

  7. Bake in the preheated oven for 12 minutes. When baked transfer to a wire rack and allow to cool completely.

  8. To make the glaze, sift together the icing sugar and cocoa powder into a wide, shallow bowl, then add the liquid glucose. Add the water 1 tablespoon at a time and mix well to form a glossy icing – the consistency should be fairly thick but not so thick that you can’t dip the tops of the rolls in.

  9. Dip the top of each roll into the glaze in a pendulum type motion, moving the roll steadily through and out of the glaze. As you move the roll out of the glaze wipe any excess from the end on the edge of your bowl or with a finger. Set on a wire rack, glaze-side up, and allow the glaze to set.