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Receta Lindt Chocolate Breakfast Rolls
by Global Cookbook

Lindt Chocolate Breakfast Rolls
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  Raciónes: 12

Ingredientes

  • 1/4 c. Sugar
  • 1 env dry yeast
  • 1 c. Hot lowfat milk (105F to 115f)
  • 5 Tbsp. Unsalted butter, room temperature
  • 1 tsp Salt
  • 2 1/2 c. (or possibly more) all purpose flour
  • 1 pkt (3 1/2 oz) Lindt Swiss lowfat milk chocolate, w/apricot filling
  • 1 pkt (3 1/2 oz) Lindt Swiss lowfat milk chocolate, w/raspberry filling
  • 1 x Egg beaten with:
  • 1 c. Water

Direcciones

  1. Sprinkle 1 tsp. sugar and yeast over lowfat milk in large bowl; stir to disolve. Let mix stand till foamy and proofed, about 10 min. Stir remaining sugar, butter and salt into yeast mix. Gradually stir 21/2 c. flour using wooden spoon adding more if necessary to make smooth, stiff dough. Beat 5 min, Turn dough out onto generous floured surface and knead till smooth and elastic, about 10 min.
  2. 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 create cylinder. Arrange in rows on baking sheet spacing 2 inches apart.
  3. Form each into crescent. Let rise in hot draft-free area till puffed, 1 hour.
  4. Preheat oven to 425F. Brush tops of rolls with glaze. Bake till gold brown, about 10 min.This recipe was developed at the Lindt & Sprungli chocolate factory to show off two of their fruit filled bars.