Recipe By : Serving Size : 10
Preparation Time :0:00 Categories : Fleischmann's Yeast
Pastry
Amount Measure Ingredient -- Preparation
Method -------- ------------ -------------------------------- 3
1/4 cups all-purpose flour (3 1/4 to 3 1/2 cups) 1
package Fleischmann's® Rapid Rise Yeast 1/4 cup sugar
1 teaspoon salt 3/4 cup milk 3/4
cup semi-sweet chocolate chips 1/4 cup water 3
tablespoons butter or margarine Confectioners'
sugar CHOCOLATE
FILLING 1 cup flour 3/4 cup sugar
3 tablespoons unsweetened cocoa 1/4 cup butter or
margarine 3 egg yolks
In large bowl mix 2 cups
flour, undissolved yeast, sugar and salt.
Combine milk, chocolate chips,
water and butter in small saucepan. Stir over medium-low heat until chocolate
melts and temperature reaches 125º to 130ºF. Gradually add to dry
ingredients; blend well. Stir in enough remaining flour to make soft
dough.
Knead dough on lightly floured surface 4 minutes or until smooth
and elastic. Cover; let rest 10 minutes.
Prepare Chocolate Filling:
In small bowl combine flour, sugar and unsweetened cocoa. With fork or pastry
blender, cut in butter or margarine; blend well. Stir in egg yolks.
Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval.
Crumble about 3 tablespoons Chocolate Filling over each oval. Roll up from
short end. Pinch seam to seal. Place rolls, seam side down, on greased
baking sheets. With sharp knife, make 5 slits in top of each roll,
cutting halfway through roll. Curve ends to make crescent shape.
Cover, let rise in warm place, free from draft until almost doubled
in size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until
done. Cool on wire rack. Top with sieved confectioners' sugar, if desired.
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