|
Courtesy of Beth Hensperger This chocolate-filled roll is a quick and easy variation of the French delicacy pain au chocolat. They are ready to eat within 2 hours of making and are perfect for holiday brunches. Keep a few imported chocolate bars such as Tobler, Perugina, and Lindt on the pantry shelf for the special ingredient in these rolls. If you can find raspberry-, apricot-, or nut-filled bars, they are even better. Ingredients:- 1 tablespoon (1 package) active dry yeast or 2 teaspoons instant dry yeast (SAF)
- Pinch of sugar
- 1/3 cup warm water (105º to 115º)
- 1 cup warm milk (105º to 115º)
- 1/4 cup sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 large egg
- 2 1/2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 2 1/2 to 3 cups unbleached all-purpose flour
- Two 3-1/2-ounce bars imported bittersweet, white, or milk chocolate
- 1 egg beaten with 1 teaspoon milk, for glazing
Instructions:In a small bowl, sprinkle the yeast and pinch sugar over warm water. Stir to dissolve and let stand until foamy, about 10 minutes. In a medium mixing bowl with a whisk or the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the milk, sugar, butter, egg, vanilla, salt, and 1 cup of the flour. Beat hard for 1 minute. Add the yeast mixture and 1/2 cup more flour. Beat again for 1 minute. Add the remaining flour 1/4 cup at a time to form a soft dough that just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 1 to 2 minutes, adding flour 1 tablespoon at a time as necessary to prevent sticking. Cover the dough with a towel and let rest for 20 minutes on the work surface. Divide the dough in half. Roll out each portion to a 12-inch round. Cut each round into 8 wedges with a pastry wheel or sharp knife. Break the chocolate bar into its scored sections. Set a section on the base of each wedge. Roll up from the base to the point and form into a crescent. Arrange about 2 inches apart on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 30 minutes. The pastries may also rise overnight in the refrigerator. Twenty minutes before baking, preheat the oven to 375 degrees F. Brush the tops with the egg glaze. Bake in the center of the preheated oven until golden brown on top and bottom, 12 to 15 minutes. Let cool for 10 minutes before eating. Makes 16 crescents
 |
Subscribe to this comment's feed
