“These are made with a super simple bread dough that has only four basic ingredients – yeast, water, sugar and flour (the orange zest isn’t essential but is really nice with the chocolate). So easy it’s magic!”
For the wands:
- 1 x 7g sachet of dried yeast
- 2 tbsp caster sugar
- 110ml warm water
- 1 large orange
- 250g plain flour, plus extra for dusting
- Vegetable or sunflower oil, for greasing the bowl
For the chocolate coating:
- 200g milk chocolate
- 70g white chocolate
- Selection of sprinkles in different colours and shapes, to serve
- Stand mixer with a dough hook fitted (not totally essential but will make things much easier!)
- A heatproof bowl that fits over a saucepan
Start by activating the yeast. Put the contents of the sachet into the bowl of your stand mixer and add the sugar and 110ml warm water.
Mix them together a bit with a spoon then leave it alone for about 5 minutes, until the yeast begins to bubble. This is how you know that it is beginning to work.
While the yeast is doing its thing, take the zest off the orange with a fine grater, being careful not to go too deep – it’s the zingy orange bits you are after rather than the bitter pith.
Next, add the flour and orange zest to the bowl and put it into the mixer fitted with the dough hook.
Turn it on and mix until it comes together in a dough – about 5 minutes. If the dough looks and feels a bit dry, sprinkle in a little more water until a ball forms and continue to knead for 5 minutes.
If you don’t have a stand mixer, you can do this by hand – it’s a good work out!
Grease a medium-sized mixing bowl with a little oil and put the ball of dough into it then cover it tightly with cling film and leave it to prove in a draught-free area of the kitchen.
The dough needs to prove for 30 to 45 minutes until it has doubled in size.
Heat your oven to 200 ̊C/180 ̊C fan/gas mark 6. Line a baking tray with a piece of baking paper.
Dust the work top with flour (mums and dads really love it when you start sprinkling flour around but hey, it has to be done if you don’t want your dough to stick).
Knock back the dough and turn it out on to the floury surface then knead it by hand for a few minutes.
Divide the dough into 8 pieces and shape each one into a 20cm long wand. Put the wands side by side on the lined baking tray, spaced apart.
Many thanks again to Tilly Ramsay for sharing this delicious recipe!
This Chocolate Wand recipe is extracted from Tilly’s Kitchen Takeover by Tilly Ramsay, published by Hodder & Stoughton.