Stir together yeast and water in large bowl. Let mixture stand 10 minutes to proof yeast. Whisk in warm milk, then sugar, salt, egg, egg yolks, butter, vanilla and lemon zest.

3 cups plain flour. 500ml warm water. 1 tblsp instant yeast. 1 tblsp bread improver. 1 tblsp oil. 1 tblsp salt. 1 1/2 tblsp sugar. 1/4 Cup milk powder. 25 squares chocolate/"milk melts" ...

Unwrap the pastry take one piece unfold it as its in 3 folds and gently roll it to expand it about 1/2” Cut down the line making 3 strips then cut across and make 6 equal pieces per sheet.

4. Roll the dough out into a 20.5-cm (8-inch) wide rectangle that is roughly 8-mm (⅓-inch) thick. Cut rectangle evenly into 5 smaller rectangles.

Pain au chocolat PREP time: overnight Cooking time: 15-20 minutes Makes 12-16 pastries. ... • Roll out the chilled butter between two sheets of clingfilm to a thickness of 1cm (½in).

For pain au chocolat, cut rectangles measuring 3x4 inches. Place a chocolat baton at each end. Roll/fold each end of the dough toward the center, then each end once again.

3 cups plain flour. 500ml warm water. 1 tblsp instant yeast. 1 tblsp bread improver. 1 tblsp oil. 1 tblsp salt. 1 1/2 tblsp sugar. 1/4 Cup milk powder. 25 squares chocolate/"milk melts" ...