This pastry is light, buttery, and filled with rich chocolate, much like a chocolate croissant, only this version is braided and twisted to make a nice muffin sized treat.
Ingredients
For the Dough:
¾ cup warm whole milk
1 package active dry yeast
4 ½ cups all-purpose flour
3 large eggs, beaten
⅓ cup white granulated sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, very soft
For the Rest:
4 tablespoons unsalted butter for laminating dough
½ cup dark chocolate chunks
1 large whole egg for brushing
coarse sea salt
white granulated sugar
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Directions
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