1lb Strong plain white flour
7g Sachet easy blend yeast
1 tsp Sugar
1 tsp Salt
300ml Tepid water
Mix together the flour, yeast, sugar and salt. Make a well in the centre, add the
milk and 2oz butter cut into small pieces. Mix to a sticky dough and kneed on a
floured surface for 2-3 mins.
Cover with cling film and leave until doubled in size. Knock back the dough, cover
and leave to rise again. Roll the dough into a rectangle about 1cm thick. Spread the
remaining butter over two-thirds of the dough.
Fold the unbuttered third of the dough over the butter and remaining third on
top. Press the edges gently together to seal the butter. Turn the dough 90
degrees, roll out again and fold into thirds. Wrap and chill for one hour. Roll out
the dough to 3mm thick. Trim the edges and cut each rectangle into 8 neat pieces.
Lay the strips of chocolate side by side on each piece close to one end, working
from this end, roll each piece into a loose sausage shape. Arrange on a lined baking
tray. Cover with a cloth and leave to rise for one hour.
Preheat oven to 230C/450F/Gas 8. brush the tops of the pastries with beaten
egg yolk and bake them for 3 mins. Reduce the temperature to 190C/375F/Gas 5
and continue to bake for 15 mins.