• Strong all purpose flour 4 cups
• Salt 1/2 tsp
• Active dry yeast 1 envelope
• White vegetable shortening 2 tbsp
• Egg(beaten) 1
• Tepid water 1 cup
• Butter(softened) 3/4 cup
• Dark chocolate(broken into 12 squares) 3, 1/2 ounces
• Egg(beaten) to glaze
• Confectioners sugar to dust

Lightly grease a cookie sheet.
Sift the flour and salt into a mixing bowl and stir in the yeast.
Rub in the shortening with your fingertips.
Add the egg and enough of the water to mix to a soft dough.
Knead if for about 10 minutes to make a smooth elastic dough.
Roll out to form a rectangle 15 x 8 inches.
Divide the butter into 3 portions and dot one portion over two-third of the rectangle, leaving a small border around the edge.
Fold the rectangle into 3 by first folding the plain part of the dough over and then the other side.
Seal the edges of the dough by pressing with a rolling pin.
Give the dough a quarter turn so the sealed edges are at the top and bottom.
Re-roll out and fold, then wrap the dough, and chill for 30 minutes.
Repeat steps 2 and 3 until all the butter has been used, chilling the dough each time.
Re-roll out and fold twice more without butter.
Chill for a final 30 minutes.
Roll out the dough to a rectangle 18 x 12 inches, trim and cut in half lengthwise.
Cut each half into 6 rectangles and brush with beaten egg.
Place a chocolate square at one end of each rectangle and roll up to form a sausage.
Press the ends together and place, seam side down, on the cookie sheet.
Cover and set aside to rise for 40 minutes in a warm place.
Brush with beaten egg to glaze and bake in a preheated oven at 425F for 20-25 minutes, until golden.
Cool on wire rack. Serve warm or cold.

by Pak101.com (few years ago!) / 1332 views