1/2 sheet of active dry yeast
1/2 cup of sugar
3/4 cup of milk
3 1/2 cups of all-purpose flour
1/3 cup of unsalted butter, melted
1 egg.
Filling:
180g of pecans, chopped
1 tablespoon of unsalted butter, softened
200g of semi-sweet chocolate chips, chopped
1 beaten egg for brushing
1/2 sheet of active dry yeast
1/2 cup of sugar
3/4 cup of milk
3 1/2 cups of all-purpose flour
1/3 cup of unsalted butter, melted
1 egg.
Filling:
180g of pecans, chopped
1 tablespoon of unsalted butter, softened
200g of semi-sweet chocolate chips, chopped
1 beaten egg for brushing
Dissolve the yeast with a little sugar and milk
Let it rest for 10 minutes
Place the flour in a bowl, make a well in the center, and add the yeast mixture, sugar, melted butter, and egg
Work the dough until smooth
Let it rest until doubled in volume
Filling:
Mix the pecans, softened butter, and chocolate chips
Roll out the dough into a rectangle, distribute the filling, and roll it up like a croissant, starting from the larger side of the rectangle
Preheat the oven to 350°F
Cut into eight slices
Grease an 8-inch springform pan with unsalted butter and arrange the slices
Cover and let rest for 30 minutes
Brush with beaten egg and bake for 45 minutes or until golden.
