*  Exported from  MasterCook Mac  *

                     Lindt Chocolate Breakfast Rolls

Recipe By     : Bon Apetit, Apr 1985
Serving Size  : 24   Preparation Time :0:00
Categories    : Breakfasts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Sugar
   1                    Env dry yeast
   1      c             Milk -- warm (105 to 115°F)
   5      tb            Unsalted butter -- room temperature
   1      ts            Salt
   2 1/2  c             All purpose flour -- or more
   3 1/2  oz            Milk chocolate with apricot
                        - filling
   3 1/2  oz            Milk chocolate with raspberry
                        - filling
                        Glaze:
   1                    Egg -- beaten with:
   1      c             Water

Sprinkle 1 ts sugar and yeast over milk in large bowl; stir to
disolve. Let mixture stand until foamy and proofed, about 10 minutes.
Stir remaining sugar, butter, and salt into yeast mixture. Gradually
stir 2-1/2 cups flour using wooden spoon adding more if necessary to
make smooth, stiff dough. Beat 5 minutes, Turn dough out onto
generous floured surface and knead until smooth and elastic, about
10 minutes.

Divide dough in half. Roll out each half into 12" circle. Starting
from center, cut each circle into 12 wedges. Divide chocolate bars into
sections. Set 1 section at base of each wedge. Roll up from base to
point to form cylinder. Arrange in rows on baking sheet spacing 2"
apart. Form each into crescent. Let rise in warm draft-free area
until puffed, 1 hour.

Preheat oven to 425°F. Brush tops of rolls with glaze. Bake until
gold brown, about 10 minutes.

This recipe was developed at the Lindt & Sprungli chocolate factory
to show off two of their fruit filled bars.

Posted by: dianne@olynet.com


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