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Ingredients
- 1/4 c. Sugar
- 1 env dry yeast
- 1 c. Hot lowfat milk (105F to 115f)
- 5 Tbsp. Unsalted butter, room temperature
- 1 tsp Salt
- 2 1/2 c. (or possibly more) all purpose flour
- 1 pkt (3 1/2 oz) Lindt Swiss lowfat milk chocolate, w/apricot filling
- 1 pkt (3 1/2 oz) Lindt Swiss lowfat milk chocolate, w/raspberry filling
- 1 x Egg beaten with:
- 1 c. Water
Directions
- Sprinkle 1 tsp. sugar and yeast over lowfat milk in large bowl; stir to disolve. Let mix stand till foamy and proofed, about 10 min. Stir remaining sugar, butter and salt into yeast mix. Gradually stir 21/2 c. flour using wooden spoon adding more if necessary to make smooth, stiff dough. Beat 5 min, Turn dough out onto generous floured surface and knead till smooth and elastic, about 10 min.
- Divide dough in half . Roll out each half into 12-inch circle. Starting from center, cut each circle into 12 wedges. Divide chocolate bars into sections. Set 1 section at base of each wedge.1 Roll up from base to point to create cylinder. Arrange in rows on baking sheet spacing 2 inches apart.
- Form each into crescent. Let rise in hot draft-free area till puffed, 1 hour.
- Preheat oven to 425F. Brush tops of rolls with glaze. Bake till gold brown, about 10 min.This recipe was developed at the Lindt & Sprungli chocolate factory to show off two of their fruit filled bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 81 | |
| Calories from Fat 48 | 59% |
| Total Fat 5.5g | 7% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 211mg | 9% |
| Potassium 96mg | 3% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.25g | 4% |
| Protein 2.33g | 4% |
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