Ingredients

The following ingredients have 4 Servings
  • 6½ tablespoons water (lukewarm)**
  • 2 tablespoons granulated sugar (divided)
  • 1½ teaspoons active dry yeast
  • 2 cups all purpose flour* (+2 tablespoons extra if needed)
  • 1 large egg yolk
  • ¼ teaspoon salt
  • ¼ cup butter softened (salted)
  • 3 tablespoons butter (softened/salted)
  • 1/2-3/4 cup mini chocolate chips
  • 1-2 tablespoons powdered / icing sugar

Instruction

  • In a small bowl combine the lukewarm water and 1 tablespoon of sugar sprinkle the yeast on top and let sit 10 minutes. Stir to combine.
  • In the bowl of the stand mixer with the dough hook attachment add the flour, remaining sugar, egg yolk and yeast mixture, start to knead on low/medium speed for about three minutes. Add the salt and knead for about 30 seconds then add the softened butter (1/4 cup)* a little at a time, kneading between every addition.
  • Continue to knead on low / medium speed for about three to four minutes or until the dough is smooth and elastic and pulls away from the sides of the bowl. Place the dough in a lightly greased bowl turning the dough to cover lightly in oil, cover the bowl with a clean tea towel and let rest 40 minutes. Then cover the bowl with plastic wrap and place in the refrigerator for two hours.
  • Place the butter (3 tablespoons) between two sheets of parchment paper and flatten with either a rolling pin or the palm of your hand, refrigerate for about 15 minutes. Remove the dough from the fridge and let sit for 15 minutes before continuing. Roll the dough into a rectangle about 10 x 7 inches (25 x 18 cm), place the chilled butter in the centre.
  • Fold the dough into 3 parts like an envelope. Roll the dough again into a rectangle (smaller than the other one) and fold the same way like an envelope.
  • Refrigerate the dough for about 15-20 minutes. Remove from the fridge and roll into a rectangle 14 x 11 inches (38 x 30cm), sprinkle with the mini chocolate chips.
  • Tightly roll the dough up lengthwise and cut into 10-11 rolls. Place on a parchment paper lined cookie sheet, cut side up, cover with a clean tea towel and let rise in a warm draft free area for about 2 hours or until doubled in bulk.
  • Pre-heat the oven to 350F (180C). Bake for about 13-15 minutes. Immediately move to a wire rack to cool, then dust with powdered sugar and serve. Enjoy!