Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 501.68 Kcal (2100 kJ) | ||
| Calories from fat | 270.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.09g | 46% | |
|---|---|---|---|
| Cholesterol | 52.29mg | 17% | |
| Sodium | 181.03mg | 8% | |
| Potassium | 249.66mg | 5% | |
| Total Carbs | 57.96g | 19% | |
| Sugars | 28.18g | 113% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 7.54g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3mg | 17% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 429.67 Kcal (1799 kJ) | ||
| Calories from fat | 231.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.77g | 46% | |
|---|---|---|---|
| Cholesterol | 44.78mg | 17% | |
| Sodium | 155.05mg | 8% | |
| Potassium | 213.82mg | 5% | |
| Total Carbs | 49.64g | 19% | |
| Sugars | 24.13g | 113% | |
| Dietary Fiber | 3.24g | 15% | |
| Protein | 6.46g | 15% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 2.6mg | 17% | |
| Calcium | 35mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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