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1
In the bowl of a kitchen stand mixer add in the milk and cover the milk with all the flour. Then add the salt, sugar, and 55 grams of butter. Make a well in the center and add the yeast. Using the dough hook attachment, turn the machine on and let it mix until everything comes together.
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2
Pour the dough out onto a lightly floured surface and mash it flat. Roll it out into a rectangle of 35 by 18 centimeter Viewing from the widest side, fold the top 1/3 of the dough over the middle 1/3 of the dough.
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3
Spread the remaining 225 grams of butter over the exposed dough then fold the bottom 1/3 of the dough over the middle 1/3 of the dough.
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4
Roll the dough out very gently into a rectangle 55 by 35 centimeter
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5
Cut out 10 to 12 rectangles of the same size and place 3 oz. of chocolate in the middle of each one. Starting on the narrow end, roll the dough up over the chocolate.
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6
Place the dough on a baking sheet covered in parchment paper making sure seam-side is down and there is room between each one.
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7
Preheat the oven to 200 degrees Celsius.
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8
Cover the dough with a damp cloth and let rise 30 minutes.
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9
Baste the tops of the dough with beaten egg and bake 15 minutes until golden and crunchy.
