Raspberry chocolate croissants - Hallongifflar med choklad

RASPBERRY CHOCOLATE CROISSANTS
Hallongifflar med choklad

24 croissants

Approx 1/2 oz fresh yeast

1 ¼ cups cold milk
1/3 cup white treacle/molasses
½ teaspoon salt
1 egg
3 ¾ to 4 cups flour
4 oz soft butter or margarine

Filling:

1 ¾ to 3½ oz butter or margarine
3½ oz raspberries, fresh if possible

Brushing and decoration:

1 egg
1 ¾ oz dark chocolate
powdered sugar

Heat the oven to 480F.

Crumble the yeast in a mixing bowl and add some of the milk. Stir until the yeast has dissolved. Add remaining milk, then treacle, salt, egg and approx half of the flour. Add the really soft fat in dabs and remaining flour, except for a little that you will need for baking. Work to a loose, smooth dough and leave to rise under a cloth for at least 1 hour.

Divide the dough into 3 parts, roll each out to a round plate and cut in 8 triangles.

Put a piece of chocolate and some raspberries on each triangle and roll them up. Leave to rise, covered, on a paper lined baking plate for 30 to 40 minutes. Brush with lightly beaten egg and bake in the middle of the oven for 6 to 7 minutes.

Enjoy the croissants warm or allow to cool and decorate with melted chocolate and maybe some powdered sugar.

Enjoy!

Bella