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French Chocolate Buns (Pain Au Chocolat)
Ingredients
- 5 tsp dry yeast
- 1/2 c. hot water
- 1 c. hot lowfat milk
- 2/3 c. sugar
- 1 1/4 tsp salt
- 1 x egg
- 2 x egg yolks
- 1/2 c. butter - (1 stick) softened
- 2 tsp vanilla extract
- 1 tsp finely-chopped lemon zest
- 4 1/2 c. flour - (to 5 1/2 c.) Nonstick cooking spray for greasing
- 2 c. coarsely-minced semi-sweet chocolate
- 1/3 c. sugar
- 1/4 tsp cinnamon
- 1 x egg Granulated sugar Coarse sugar (optional)
Directions
- For the Yeasted Pastry Dough: Stir together yeast and water in large bowl. Let mix stand 10 min to proof yeast. Whisk in hot lowfat milk, then sugar, salt, egg, egg yolks, butter, vanilla and lemon zest. Combine till dough is too stiff to mix, adding just sufficient flour so which dough holds together and is still a bit moist.
- Turn dough out on lightly floured surface and knead till soft, smooth and elastic, 8 to 10 min. Place dough in greased bowl, then place bowl in a large plastic bag. Close bag loosely and let dough rise till puffy, about 45 min. Gently punch down dough and divide it into 12 equal portions. Let rest 10 min.
- For the Filling: Toss minced chocolate with sugar and cinnamon.
- For Assembly: Roll or possibly press dough into 12 ovals, each about 7 inches long, and divide chocolate mix equally among ovals, placing it in center of each. Mix in ends, then sides, of each oval and press gently to seal. You will have 12 small cylinders.
- Place buns on two baking sheets lined with parchment paper and set sheets in a large plastic bag. Loosely close bag and let buns rise till puffy, about 30 to 45 min.
- Whisk together egg and a dash of granulated sugar to make an egg wash. Make 3 to 4 slits on each bun, then brush buns liberally with egg wash. Sprinkle each bun with granulated or possibly coarse sugar, about 1 Tbsp. total, and bake at 350 degrees till golden, 18 to 22 min.
- This recipe yields 12 buns.
- NOTES :
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