• 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!) / 1524 views