- 4 cups [560 g] bread flour
- 1/2 teaspoon [2.5 mL] salt
- 1 [1/4-ounce / 7-g] package active dry yeast
- 2 tablespoons [30 mL] shortening
- 1 egg, slightly beaten
- 1 cup [250 mL] lukewarm water
- 3/4 cup [175 g] butter, softened
- 3 1/2 ounces [100 g] dark chocolate, broken up into 12 squares
- 1 beaten egg [to brush]
- Icing sugar [to dust]
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- Sift together bread flour and salt into a large bowl; mix in yeast.
- Using your fingers, mix shortening into flour mixture.
- Then mix in slightly beaten egg and enough of the lukewarm water to get a soft dough.
- Knead dough for approximately 10 minutes, until light and elastic.
- Divide soft butter into 3 equal parts.
- Roll dough into a 15 x 8-inch [38 x 20-cm] rectangle.
- Cut 1 part of butter into really tiny pieces and sprinkle butter pieces all over 2/3rds of dough rectangle, leaving a narrow free space around the edge.
- Fold rectangle into thirds by folding unbuttered 1/3rd of dough over 1/3rd centre of dough before dough over remaining 1/3 of dough.
- Using a rolling pin, press to seal folded ends.
- Give dough a 1/4 turn, so that sealed ends are on top and bottom of dough.
- Roll dough once more into a rectangle; without adding any butter, repeat folding dough once more into thirds.
- Well wrap then refrigerate dough for 30 minutes.
- Roll dough once more into a 15 x 8-inch [38 x 20-cm] rectangle and repeat proceedings twice to use all of remaining butter, refrigerating dough each time for 30 minutes after operation.
- After having refrigerated the dough for the third time for 30 minutes, roll dough into an 18 x 12-inch [45 x 30-cm] rectangle.
- Make sure that edges are really straight before cutting dough in half, lengthwise.
- Cut each half of dough into 6 rectangles and, using a pastry brush, brush each rectangle with beaten egg.
- Arrange 1 dark chocolate square at a short end of each of dough rectangle.
- Roll dough, starting at the end where the chocolat square is sitting, sealing chocolate square into dough.
- Press to seal edges then transfer rolls, seams side down, onto a lightly greased cookie sheet.
- Cover rolls with a clean cloth and leave dough to rise, away from drafts, for 40 minutes.
- Towards the end of rising time, preheat oven to 425°F [220°C].
- Brush rolls with beaten egg, then bake rolls into preheated oven for 20 to 25 minutes, until golden.
- Transfer baked rolls onto wire racks; leave to cool before serving, lukewarm or cold, just dusted with icing sugar.
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