Sprinkle 1 teaspoon sugar and yeast over milk in large bowl; stir to disolve. Let mixture stand until foamy and proofed, about 10 minutes. Stir remaining sugar, butter and salt into yeast mixture. Gradually stir 21/2 cups flour using wooden spoon adding more if necessary to make smooth, stiff dough. Beat 5 minutes, Turn dough out onto generous floured surface and knead until smooth and elastic, about 10 minutes. 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 form cylinder. Arrange in rows on baking sheet spacing 2 inches apart. Form each into crescent. Let rise in warm draft-free area until puffed, 1 hour. Preheat oven to 425F. Brush tops of rolls with glaze. Bake until gold brown, about 10 minutes.This recipe was developed at the Lindt & Sprungli chocolate factory to show off two of their fruit filled bars. Formatted for MC and shared by email@example.com Recipe by: Bon Apetit April 1985 Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 24|
|Calories from Fat: 133 (65%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 47.2mg||15 %|
|Sodium 6.6mg||0 %|
|Potassium 33.9mg||1 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.1g|
|Protein 2g||3 %|
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Calories per serving: 204
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