[Ingredients]
115g finely chopped dark chocolate
250g white bread flour
100g butter
25g sugar
175ml milk
2tsp dried yeast
1tsp salt
1tbsp vegetable oil
1 egg yolk
1 1/2tbsp milk
[Steps]
Line a baking tray with a sheet of greased baking paper. Sprinkle flour onto a clean worktop. Sift flour and salt into a bowl, stir in yeast and mix. Create a hole in the centre.
Heat milk in a pan until just warm in temp, then add in oil and sugar. Stir well until the ingredients have completely dissolved. Add the the flour mixture and mix to a dough-like cosistency.
Take the mixture out of the bowl and knead until smooth. Oil a bowl and place the dough inside. Cover with a tea towel and leave in a warm place for 2 - 3hrs, until the dough double in volume.
Re-flour worktop and remove the dough from the bowl. Knead the dough and roll into a rectangular shape - length must be 3 times the width.
Cut butter into thirds and place one cut of butter over 2/3 of rolled out dough, making sure to leave a 1cm border around the edges. Fold the lower third of dough up and then down. Half turn the dough and roll into a rectangular shape. Repeat the process with the other two butter cuts. Place the dough in an oiled polythene bag and refrigerate for 1hr. Preheat oven 220degC.
Remove dough from refrigerator and take out of the polythene bag. Cut dough in half and roll into 2 rectangular shapes (30 x 15cm). Cut each rectangle into 4 rectangles (15 x 8cm).
Take chopped dark chocolate and sprinkle over one short end of each dough piece and roll up into a roll. Place the rolls onto a greased baking sheet, cover with a tea towel and leave in a warm place for 2 - 3hrs.
Mix the egg yolk and milk together and glaze each of the rolls. Bake for 18 - 20mins. Remove from oven and serve either warm or cold.
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