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Lindt Chocolate Breakfast Rolls

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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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