| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Breakfasts |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1 |
|
Envelope dry yeast |
| 1 |
c |
Warm milk (105F to 115f) |
| 5 |
tb |
Unsalted butter, room temperature |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
(or more) all purpose flour |
| 1 |
pk |
(3 1/2 ounce) Lindt Swiss milk chocolate, w/apricot filling |
| 1 |
pk |
(3 1/2 ounce) Lindt Swiss milk chocolate, w/raspberry filling |
| 1 |
|
Egg beaten with: |
| 1 |
c |
Water |
INSTRUCTIONS
GLAZE
Sprinkle 1 teaspoon 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 21/2
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-inch circle. Starting
from center, cut each circle into 12 wedges. Divide chocolate bars into
sections. Set 1 section at base of each wedge.1 Roll up from base to point
to form cylinder. Arrange in rows on baking sheet spacing 2 inches apart.
Form each into crescent. Let rise in warm draft-free area until puffed, 1
hour.
Preheat oven to 425F. 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. Formatted for
MC and shared by dianne@olynet.com
Recipe by: Bon Apetit April 1985 Posted to MC-Recipe Digest V1 #618 by
Terilynn Sanford <terily@tenet.edu> on May 23, 1997
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