INCIDENTAL LITTLE BREADS

 Petit Pains au Chocolat – approximately!

Real PP au Chocolat are made with croissant dough.  You can make a pleasant substitute with this refrigerator yeast dough, which is sort of a yeast pate brisee, like a pie crust until it starts to rise.  The little lumps of butter or margarine in the dough will melt to make a flaky final bread.

Yield: 32 rolls

Ingredients:
5 cups flour               
2 Tablespoons dry yeast     
¼ cup sugar     
2 teaspoons salt
1 ¾ cup boiling water    
 ½ cup dry milk 
¼ cup butter or margarine               
1 egg
1 cup cold butter or margarine, cut into small pieces      another egg 
1 Tablespoon each of water and sugar                  chocolate chips

In a large mixer bowl combine 1 cup flour, dry yeast, sugar and salt.  Mix well.  Mix boiling water with dry milk (or use evaporated milk and boiling water to make 1 ¾ cups scalded milk).  Add ¼ cup butter or margarine and stir until melted.  Let cool to 120- 130 degrees.  Add to flour mixture with the first egg.  Blend with mixer set at low until moistened then beat 3 minutes at medium speed.  Set aside.

In a large bowl, cut cold butter or margarine into remaining 4 cups of flour until the mixture looks like large peas.  Fold the yeast mixtures over and into the flour mixture until everything is moistened, but not smooth.  Cover and chill for at least two hours.  You may chill overnight.

Place dough on a liberally floured surface.  Break it down and turn and knead about 6 times.  Divide it into quarters and roll each quarter into a rectangle, about 12x12 inches and  1/3 to 1/2 an inch thick. Cut each piece into eight even pieces.  Run a generous line of chocolate chips down one edge of each piece and roll it up so the chips run lengthwise down the middle.  Set each bun to rise on an ungreased cookie sheet, with the seam on the bottom, so it does not unroll.  Leave at least 2 inches between rolls to allow room to rise.  Cover with a clean dish towel and leave to rise in a warm place 1 to 1 ½  hours.  Make an egg wash with the second egg, water and sugar and glaze the buns with it before you bake them at 350 degrees for 15 minutes, or until golden.  Remove from sheet to cool.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at tom@tomsiekewicz.com.