Suzanne Carillo

This t-shirt makes me laugh.

I figure if I can start the day with a laugh then everything else should fall into place.

In our house it is more likely to be, “Dude, did you eat the last chocolate bun?”

Home baked bread is a treat on its own but these are even better with the addition of dark chocolate chips.

Cause chocolate!

For those of you that don’t have any interest in cooking or baking please just skip ahead. I’m talking to you Melanie, Patti, Sylvia, Greetje and Anja!

 

This is my own version of  Pain au Chocolat

3/4 milk ( I use lactose free skim milk)
3 tbsp sugar
3 tbsp unsalted butter
1 and 1/2 tsp salt
a 1/4 ounce (2.5 tsp) active regular dry yeast
1 large egg
2 1/2 – 3 cups all purpose flour

1. Heat milk with sugar, butter and salt in microwave for about 30 seconds – 1 minute. Just enough to melt the butter and make the milk warm to the touch. You don’t want it to be too hot or it will kill the yeast. When it is lukewarm or between 110-115 F sprinkle the yeast over the milk mixture and stir a bit. Allow to rest for 5 minutes or until foamy. If it doesn’t foam that means your yeast isn’t alive and you need to try another pack.
2. Once foamy whisk in egg and transfer to stand mixer with dough hook attached. Add in 2.5 cups of flour and mix with hook until soft (about 5 minutes). If dough appears sticky slowly add in up to another 1/4 – 1/2 cup of flour. Dough should be elastic and soft.
3. Plop the dough onto your counter and spray the inside of your mixer bowl with cooking spray. Place the dough back in the mixing bowl, cover with plastic wrap and allow to rise in a warm draft free spot until doubled in size about 1 hour.
4. Punch down dough.  Lightly dust work surface and roll out dough into a rectangle about 1/4 ” thick.
5. Scatter dough surface with chocolate chips and roll up dough in jelly roll fashion pinching the end seam with your fingers to seal.
6. Cut long roll with serrated knife into about 2″ pieces and place face down in oiled baking pan. Make sure the pan is large enough to accommodate the buns which will double in size.
7. Allow to rise again until doubled in size about 30-40 minutes.
8. Bake at 400 C for around 10 minutes.

I’ve made that recipe probably a hundred times and it has never failed. You can also use it for regular buns without the chocolate chips or you can use it to make cinnamon buns as well. 

 

I baked bread all the time when we lived in Quebec.

I’ve cut way back on the baking.

Good thing otherwise this thrifted red leather skirt would no longer fit.

 

What food (or beverage) are you most likely to fight over in your house?

You might like to see the other cute funny t-shirt I recently styled Oh For Fox Sake.

If you do like baking or cooking you can check out some of my other recipes here or check out what recipes I’ve pinned lately.

 

Linking up for the party over at Visible Monday  I Will Wear What I Like