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["In a saucepan on the stove, heat milk and pinch of salt to 120u00b0F (~48C).", "NOTE.", "If you don't have a thermometer, milk should be ""warm"" to the touch. ;-).", "Sprinkle yeast over milk; let set for 5 minutes.", "NOTE.", "When making yeast mixtures, I have always ""stirred"" the yeast in and ""waited"" for it to foam; leaving it in a warm place.", "In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.", "In a stand mixer, combine flour and salt.", "With mixer on low, add egg mixture until combined.", "Add butter; mix until combined.", "Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.", "Per the ""original"" recipe:", """it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises."".", "This was GREAT advise as I was ""worried"" at this point I had done something wrong.", "Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).", "Let rise for an hour or until double in size.", "While waiting, prepare the filling. :) :).", "In a food processor, add dark chocolate chips, salt and sugar; pulse until chocolate is finely chopped; almost powder-like; add in dried apricots and plum Amazins until finely chopped; set aside.", "NOTE.", "I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).", "Once dough is ready, turn it out onto a ""well floured"" surface; gently ""deflating"" it with your hands; let rest for 5 minutes.", "Once rested, roll into a large rectangle.", "NOTE.", "The longer you make it, the more dramatic the swirl will be. :) :) :).", "Sprinkle the filling evenly over the dough's surface.", "Hint and Tip.", "The filling WILL be ""hard and clumpy to try and spread""; just do your best and be careful not to push ""too hard"" as the filling will go through the very soft dough. ;-).", "Tightly roll the dough back over the filling; forming a log.", "NOTE.", "I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.", "With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel' let rise for 30 minutes.", "Preheat oven to 180u00b0C Bake for 20 minutes; until ""puffed and brown""."]
