1 1/2 cups unsalted butter or margarine, softened
1/3 cup all-purpose flour
2 tablespoons active dry yeast
1/2 cup warm water
3/4 cup whole milk
100g bittersweet chocolate, chopped
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 1/2 to 4 1/2 cups all-purpose flour
Recheio de chocolate e laranja:
2/3 cup granulated sugar
2 tablespoons cornstarch
3/4 cup freshly squeezed orange juice
80g bittersweet chocolate, chopped
1 1/2 cups unsalted butter or margarine, softened
1/3 cup all-purpose flour
2 tablespoons active dry yeast
1/2 cup warm water
3/4 cup whole milk
100g bittersweet chocolate, chopped
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 1/2 to 4 1/2 cups all-purpose flour
Recheio de chocolate e laranja:
2/3 cup granulated sugar
2 tablespoons cornstarch
3/4 cup freshly squeezed orange juice
80g bittersweet chocolate, chopped
To make the dough: beat butter and 1/3 cup all-purpose flour
Fold the mixture between two sheets of parchment paper until a 30x15cm rectangle forms
Refrigerate for at least 1 hour or overnight
Soak yeast in warm water
Heat milk, chocolate, and granulated sugar until smooth
Let cool to room temperature
Pour into a bowl, add yeast and egg
Beat well
Add 2 cups all-purpose flour and mix well
Mix while adding more flour until a workable dough forms
Knead on a floured surface until smooth and elastic
Cover and let rest for 10 minutes
Roll out to a 35cm square, fold in half with the buttered side facing out
Doble and roll twice more
Refrigerate for several hours or overnight
To make the filling: heat all ingredients over medium heat until smooth and bubbly
Prepare an orange zest and chocolate mixture
Cut dough into 4 pieces
Scoop each piece onto a floured surface, cut into triangles, and place on a parchment-lined baking sheet
Place 1/2 teaspoon of the chocolate-orange filling in the base of each triangle, roll up tightly, and seal the edges
Let rise for about 50 minutes
Bake at 200°C for 15 minutes or until lightly golden
Yield: 48 units
