STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Always inspired by what I read, TRUE! This recipe will take you back to childhood memories if you came from NY too! Mini bite size, but same flavor, Look forward to a review and hope you savor ORIGINAL SOURCE: http://wp.me/p30jtz-1es If you have any questions, please PM me :) NOTE: You will need more butter for the bowl Can add an additional 1/4 cup dried fruit. I used Sunsweet plum Amazins (diced prunes) finely chopped too! :)”
READY IN:
1hr 5mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan on the stove, heat milk and pinch of salt to 120°F (~48C).
  2. NOTE.
  3. If you don’t have a thermometer, milk should be “warm” to the touch. ;-).
  4. Sprinkle yeast over milk; let set for 5 minutes.
  5. NOTE.
  6. When making yeast mixtures, I have always “stirred” the yeast in and “waited” for it to foam; leaving it in a warm place.
  7. In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
  8. In a stand mixer, combine flour and salt.
  9. With mixer on low, add egg mixture until combined.
  10. Add butter; mix until combined.
  11. Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.
  12. Per the “original” recipe:
  13. “it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.”.
  14. This was GREAT advise as I was “worried” at this point I had done something wrong.
  15. Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).
  16. Let rise for an hour or until double in size.
  17. While waiting, prepare the filling. :) :).
  18. 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.
  19. NOTE.
  20. I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).
  21. Once dough is ready, turn it out onto a “well floured” surface; gently “deflating” it with your hands; let rest for 5 minutes.
  22. Once rested, roll into a large rectangle.
  23. NOTE.
  24. The longer you make it, the more dramatic the swirl will be. :) :) :).
  25. Sprinkle the filling evenly over the dough’s surface.
  26. Hint and Tip.
  27. 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. ;-).
  28. Tightly roll the dough back over the filling; forming a log.
  29. NOTE.
  30. I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.
  31. With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel’ let rise for 30 minutes.
  32. Preheat oven to 180°C Bake for 20 minutes; until “puffed and brown”.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: