This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.
Provided by KJKENDA
Categories Bread Yeast Bread Recipes
Time 4h
Yield 9
Number Of Ingredients 12
Steps:
- Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
- Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
- Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
- Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
- Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
- Repeat step 5, chilling for 30 minutes.
- In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
- Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
- Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Brush the top of the pastries with the remaining egg yolk mixture.
- Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 1326.1 calories, Carbohydrate 152.9 g, Cholesterol 101.3 mg, Fat 78.1 g, Fiber 6 g, Protein 15.7 g, SaturatedFat 47.4 g, Sodium 336.5 mg, Sugar 117.5 g
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Joelle Giles
[email protected]I'm having a hard time finding the ingredients for this recipe.
Sawyer Scott
[email protected]These were so easy to make and they were absolutely delicious!
Violet Lilly
[email protected]I'm not a huge fan of chocolate, but these were still really good.
Poopy
[email protected]This looks delicious, can't wait to try it
Ghafoor Baba
[email protected]Foolproof recipe! I've made these several times and they've always turned out great.
Cornelius Theron
[email protected]These were great! I will definitely make these again.
Julian Anfoh Assan
[email protected]Easy to make, but they turned out a little bland.
Santosh Kushwaha
[email protected]Pretty tasty, would make again!
carol gakii
[email protected]I was underwhelmed by these. They were a lot of work and they came out dry.
siviwe ndela
[email protected]This recipe was amazing! I was able to use my bread maker on the dough setting and then followed the recipe from there. I'm not much of a baker, so I'll take any help I can get!
Mithu Telecom
[email protected]OMG! This is now my favorite baking recipe!! I took it to my family reunion and rave reviews from everyone. My picky 10 year old nephew ate 3 of them!!!