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Chocolate Chocolate Crescents

Courses: Dessert
Serves: 10 people

Recipe Ingredients

3 1/4 cups 203g / 7.2ozAll-purpose flour - (3 1/4 to 3 1/2 cups)
1   Rapid rise yeast
1/4 cup 49g / 1.7ozSugar
1 teaspoon 5mlSalt
3/4 cup 177mlMilk
3/4 cup 82g / 2.9ozSemi-sweet chocolate chips
1/4 cup 59mlWater
3 tablespoons 45mlButter or margarine
  Confectioners' sugar
  Chocolate filling
1 cup 62g / 2.2ozFlour
3/4 cup 148g / 5.2ozSugar
3 tablespoons 45mlUnsweetened cocoa
1/4 cup 49g / 1.7ozButter or margarine
3   Egg yolks

Recipe Instructions

In large bowl mix 2 cups flour, undissolved yeast, sugar and salt.

Combine milk, chocolate chips, water and butter in small saucepan. Stir over medium-low heat until chocolate melts and temperature reaches 125 to 130F. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make soft dough.

Knead dough on lightly floured surface 4 minutes or until smooth and elastic. Cover; let rest 10 minutes.

Prepare Chocolate Filling: In small bowl combine flour, sugar and unsweetened cocoa. With fork or pastry blender, cut in butter or margarine; blend well. Stir in egg yolks.

Divide dough into 10 pieces. Roll each piece into 4 x 8-inch oval. Crumble about 3 tablespoons Chocolate Filling over each oval. Roll up from short end. Pinch seam to seal. Place rolls, seam side down, on greased baking sheets. With sharp knife, make 5 slits in top of each roll, cutting halfway through roll. Curve ends to make crescent shape.

Cover, let rise in warm place, free from draft until almost doubled in size, about 45 minutes.

Bake at 375F. 15 to 18 minutes or until done. Cool on wire rack. Top with sieved confectioners' sugar, if desired.

Philadelphia Inquirer


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