Prep 45 mins
Cook 20 mins
Always inspired by what I read, TRUE! This recipe will take you back to childhood memories if you came from NY too! Mini bite size, but same flavor, Look forward to a review and hope you savor ORIGINAL SOURCE: http://wp.me/p30jtz-1es If you have any questions, please PM me :) NOTE: You will need more butter for the bowl Can add an additional 1/4 cup dried fruit. I used Sunsweet plum Amazins (diced prunes) finely chopped too! :)
- 118.29 ml milk
- 59.14 ml granulated sugar
- 7.39 ml active dry yeast
- 1 egg
- bread flour, plus more for work surface (sifted)
- 2.46 ml table salt
- 44.37 ml unsalted butter
- 44.37 ml salted butter
- 44.37 ml sugar
- 177.44 ml dark chocolate chips
- 59.14 ml dried apricot, finely diced
- 0.25 ml salt
- 2.46 ml cinnamon
- In a saucepan on the stove, heat milk and pinch of salt to 120°F (~48C).
- If you don’t have a thermometer, milk should be “warm” to the touch. ;-).
- Sprinkle yeast over milk; let set for 5 minutes.
- When making yeast mixtures, I have always “stirred” the yeast in and “waited” for it to foam; leaving it in a warm place.
- In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
- In a stand mixer, combine flour and salt.
- With mixer on low, add egg mixture until combined.
- Add butter; mix until combined.
- Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.
- Per the “original” recipe:.
- “it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.”.
- This was GREAT advise as I was “worried” at this point I had done something wrong.
- Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).
- Let rise for an hour or until double in size.
- While waiting, prepare the filling. :) :).
- In a food processor, add dark chocolate chips, salt and sugar; pulse until chocolate is finely chopped; almost powder-like; add in dried apricots and plum Amazins until finely chopped; set aside.
- I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).
- Once dough is ready, turn it out onto a “well floured” surface; gently “deflating” it with your hands; let rest for 5 minutes.
- Once rested, roll into a large rectangle.
- The longer you make it, the more dramatic the swirl will be. :) :) :).
- Sprinkle the filling evenly over the dough’s surface.
- Hint and Tip.
- The filling WILL be “hard and clumpy to try and spread“; just do your best and be careful not to push “too hard” as the filling will go through the very soft dough. ;-).
- Tightly roll the dough back over the filling; forming a log.
- I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.
- With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel’ let rise for 30 minutes.
- Preheat oven to 180°C Bake for 20 minutes; until “puffed and brown”.