3/4 cup (150 g) unsalted butter, softened
1 cup (180 g) all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon active dry yeast
1 pinch salt
60 g melted dark chocolate
3/4 cup (150 g) unsalted butter, softened
1 cup (180 g) all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon active dry yeast
1 pinch salt
60 g melted dark chocolate
Mix the butter, sugar, eggs, and vanilla extract vigorously
Add the flour, yeast, and salt gradually
Mix well
Divide the dough in half and add the melted chocolate to one part
Shape each portion into a 7 cm diameter roll
Wrap with aluminum foil and refrigerate for at least a day
Cut each roll in half lengthwise
Form another roll (bicolor) by pressing the chocolate onto the white portion
Wrap again with aluminum foil and refrigerate until firm
Preheat the oven to 200°C (hot)
Cut slices of dough about 7 mm thick, place on a buttered baking sheet, and bake for 8-10 minutes or until the bottom is lightly golden
Yield: 55 units
Calories per unit: 70.
