Pain au Chocolat (Chocolate

This light, flaky French-style croissant roll is filled with delicious chocolate. Perfect for a weekend breakfast or brunch, and special enough for entertaining! To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight. Pull them out 1 hour before baking in the morning to come to room temperature.

Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make...


  • 1/4 cup warm water
  • 2 1/4 cups bread flour
  • 2 tablespoons instant nonfat dry milk
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons instant yeast
  • 1/2 cup butter, softened
  • 1 egg yolk
  • 1 tablespoon milk
  • 8 (7 ounce) bars chocolate candy bar, broken into pieces
  • 8 ounces semisweet chocolate chunks

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