Petit Pain au Chocolate

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My recipe for Petit Pain au Chocolate (read small bread with chocolate) comes from the KitchenAid recipe collection.  It makes 8 sweet rolls with chocolate centers.


  • 3 – 3 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 package (1/4 oz) active dry yeast
  • 1 teaspoon salt
  • 1 cup plus 1 ablespoon milk, divided
  • 3 tablespoons butter, at room temperature
  • 1 egg, lightly beaten
  • 1 milk chocolate candy bar (6 oz) cut into 16 pieces
  • 2 teaspoons colored sugar


  1. Combine 3 cups flour, granulated sugar, yeast and salt in a large bowl; set aside.
  2. Combine 1 cup milk and butter in small saucepan.
  3. Heat over low heat until mixture is 120 – 130 F (butter does not need to completely melt).
  4. Gradually stir in milk mixture and egg into flour mixture to make a soft dough that forms a ball.
  5. Turn out dough onto lightly floured surface.
  6. Kneed dough 8-10 minutes or until smooth and elastic, adding remaining 1/2 cup flour to prevent sticking if necessary.
  7. Shape dough into ball; place in large greased bowl.
  8. Turn dough over so that top is greased.
  9. Cover with towel; let rise in warm place about 1 hour or until double in bulk.
  10. Punch down dough.
  11. Knead dough on lightly floured surface 1 minute.  Roll dough back and forth, forming loaf.
  12. Cut loaf into 8 equal pieces.
  13. Roll 1 dough piece into 6-inch round.
  14. Place 2 pieces chocolate in center.
  15. Fold edges into center around chocolate.
  16. Place seam side down on lightly greased baking sheet.
  17. Repeat with remaining dough pieces.
  18. Place rolls 3-inches apart on baking sheet.
  19. Cover rolls lightly with towel and let rise in warm place 20-30 minutes or until slightly puffed.
  20. Brush tops with remaining tablespoon milk.
  21. Sprinkle with colored sugar.
  22. Preheat oven to 400 F.  Bake 12-15 minutes or until rolls are golden brown.
  23. Serve immediately.

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