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1
Measure the ingredients out accurately.
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2
Activate the yeast in 30C warm water.
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3
Add the powder ingredients, sugar and salt to a bowl and mix.
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4
Make a well in the middle of the dry ingredients and add the yeast mixture with the milk and egg mixture.
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5
Mix well until the dough forms a ball (don't add the butter yet).
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6
Turn out onto a work surface and knead for a minute until smooth.
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7
To knead, pound the dough with the heel of your hand, fold it in half, turn and repeat.
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8
Once the dough is smooth, add the butter and knead as you did in Step 4.
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9
(The dough will be sticky, but keep at it without resorting to dusting the counter).
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10
Pour warm water (30C) to a large bowl.
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11
Put the bowl with the dough on top, cover with plastic wrap and proof for 90 minutes until doubled in size (you could also use a bread maker up to this step).
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12
Separate into 20 portions and roll into balls.
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13
Cover with a moistened cloth and let rest for 20 minutes.
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14
Turn the dough seal up and roll out with a rolling pin.
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15
Place 4 g of chocolate on the top half and roll the dough upwards from the bottom.
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16
Once rolled, stretch to about 14-15 cm in length.
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17
If you're using the proofing setting on your oven, add hot water to the baking pan for the bottom rack of the oven to prevent the dough from drying out.
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18
Prove for 20 minutes and the dough should rise a little.
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19
Bake for 10 minutes in oven preheated to 170C.
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20
In this version, I didn't add chocolate chips but coated them with melted chocolate after baking to make Chocolate Sticks.
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21
The reason we add chocolate to only the top half in Step 8 is so that it's closer to the surface of the breadstick and can be seen easily.
