Chocolate bread

Ingredients (8 people):

400 g of flour
1 sachet of dehydrated baker’s yeast
½ Tbsp.  1/2 tsp fine salt
40 g powdered sugar
15 cl lukewarm milk
2 eggs
150 g of butter
24 to 28 dark chocolate bars

Preparation:

Prepare the yeast according to the manufacturer’s instructions.  Put the flour in a large bowl, add the salt, the sugar, the lukewarm milk, 1 egg and the yeast.  Mix everything well.  When the dough is supple and smooth, form a ball and put it in the bowl covered with a damp cloth.  Let the dough rise for 2 hours at room temperature (The dough should double in volume).

Press the dough to make it fall and replicate it on itself 2 or 3 times.  Recover it again with a cloth and put it in the refrigerator for 1 hour.

Flatten the dough into a large square spread minced butter slices on the center of this square.  Pinch the dough in 3 and replicate it in 2. Lengthen it and replicate it again in 3. Leave again for 30 minutes in the refrigerator.

Extend the dough into a large rectangle that you cut in 2 lengthwise then in 6 or 7 in the width to obtain 12 to 14 rectangles.

Place a bar of chocolate at the end of a rectangle, roll a turn, put the second bar then continue to roll loosely, your bun.

Place the buns on a baking sheet lined with parchment paper, spacing them apart.  With a pastry brush, brush them with the second beaten egg.  Let them rise for an hour at room temperature.  They will almost double in size.

Preheat the oven to 210°.  Brush the buns again with the remaining beaten egg and cook for about 15 minutes.  If the buns color too quickly, heat up to 180°.  Take them out of
the oven and let them cool on a wire rack.