- 250 ml milk, warmed
- 60 g caster sugar
- 420 g plain flour, plus extra for dusting
- 1 tbsp instant dry yeast
- 1 tsp salt
- 2 large eggs, at room temperature
- 120 g unsalted butter, melted
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, roughly chopped
- To serve:
- Lindt Excellence 70% Cocoa Dark Chocolate, melted
Line a 43×30 cm / 17×12 inch baking sheet with greaseproof paper and set aside.
Combine the milk and sugar in a small bowl and set aside.
In a large bowl, combine the flour, yeast and salt. Add the milk mixture, followed by 1 egg and the melted butter. Using a wooden spoon and/or your hands work vigorously until a dough begins to form.
Place dough on a floured work surface and knead for about 5 minutes, or until the dough is smooth. Form into a ball and place in a lightly oiled bowl. Cover with a damp cloth and leave to rest in a warm, humid place for 10 minutes.
Place the dough on a lightly floured work surface. Knead in the chopped chocolate until evenly distributed throughout the dough.
Divide into 8 equal pieces. Shape into balls by rolling them with your hands on the work surface. Place on the baking sheet. Leave to rise for about 45 to 60 minutes (or until the dough balls have doubled in size) in a warm and humid place. Meanwhile preheat the oven to 180°C/160 Fan/Gas 4.
Beat the remaining egg and use to brush the rested rolls. Bake for 25 to 30 minutes until golden. Leave to cool.
Drizzle with the melted chocolate and enjoy!
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