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<\/h3>\n<\/h3>\nDough<\/b><\/p>\n 2 \u00bd cups (300 g) all-purpose flour<\/p>\n<\/li>\n 2 \u00bd tsp (7 g) instant yeast<\/p>\n<\/li>\n 2 tbsp granulated sugar<\/p>\n<\/li>\n 1 tsp fine salt<\/p>\n<\/li>\n \u2153 cup warm water<\/p>\n<\/li>\n \u2153 cup warm milk<\/p>\n<\/li>\n 1 \u00bd tbsp unsalted butter, softened<\/p>\n<\/li>\n<\/ul>\n Butter Block & Assembly<\/b><\/p>\n 10 tbsp (140 g) cold unsalted butter<\/p>\n<\/li>\n 12 to 16 baking chocolate batons (or bittersweet chocolate cut into long strips)<\/p>\n<\/li>\n 1 egg whisked with 1 tbsp milk (for egg wash)<\/p>\n<\/li>\n<\/ul>\n Mix the Dough:<\/b> In a bowl, combine flour, yeast, sugar, and salt. Pour in the warm water, warm milk, and softened butter. Knead until a smooth ball forms. Shape into a flattened square, wrap tightly, and refrigerate for at least 4 hours (or overnight).<\/p>\n<\/li>\n Form the Butter Block:<\/b> Place the cold butter between parchment sheets. Pound and roll it with a rolling pin into a flat 5×5-inch square. Keep cool.<\/p>\n<\/li>\n Enclose the Butter:<\/b> Roll the cold dough into a 10×5-inch rectangle. Place the butter block in the center and fold the dough flaps over it, sealing the edges firmly.<\/p>\n<\/li>\n Laminate (3 Letter Folds):<\/b><\/p>\n Roll the dough into an 18×6-inch rectangle.<\/p>\n<\/li>\n Fold the top third down and the bottom third up (like a letter).<\/p>\n<\/li>\n Cover and chill for 30 minutes.<\/p>\n<\/li>\n Repeat this rolling and folding process 2 more times, chilling 30 minutes between each turn.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n Shape:<\/b> Roll the chilled dough out into a \u00bc-inch thick rectangle. Cut into smaller rectangles (about 3×5 inches).<\/p>\n<\/li>\n Fill and Roll:<\/b> Place a chocolate strip near one short edge of a rectangle, roll the dough over it once, place a second chocolate strip, and finish rolling tightly into a cylinder. Place seam-side down on a parchment-lined pan.<\/p>\n<\/li>\n Proof:<\/b> Let rise uncovered at room temperature for 1.5 to 2 hours until noticeably puffy and soft.<\/p>\n<\/li>\n Bake:<\/b> Preheat oven to 375\u00b0F (190\u00b0C). Gently brush the tops with egg wash. Bake for 18\u201322 minutes until deep golden brown. Let cool slightly on a wire rack before serving.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":" Ingredients Dough 2 \u00bd cups (300 g) all-purpose flour 2 \u00bd tsp (7 g) instant yeast 2 tbsp granulated sugar 1 tsp fine salt \u2153 cup warm water \u2153 cup warm milk 1 \u00bd tbsp unsalted butter, softened Butter Block & Assembly 10 tbsp (140 g) cold unsalted butter 12 to 16 baking chocolate batons […]<\/p>\n","protected":false},"author":1,"featured_media":17395,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[774,901,710,653],"tags":[],"class_list":["post-17394","post","type-post","status-publish","format-standard","has-post-thumbnail","category-desserts","category-pastries","category-recipes","category-sublime-lifestyle"],"yoast_head":"\n\n
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Instructions<\/h3>\n
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