Ingredients:
250g Manitoba flour
37.5 g sugar
5g salt
37.5 g butter
5 g fresh brewer’s yeast
62.5g eggs
75g water
1 teaspoons vanilla paste
a drop of orange flavor
a drop of squeezed lemon
125g chocolate chips
egg yolk q.b
For the folds 300g of butter per kilo of dough
Put flour, sugar, eggs, and half of the water, and turn it at low speed with the hook, the water must be inserted a little at a time, as soon as it is absorbed, immediately put more.
Once these ingredients have been blended, add the butter at room temperature, continue to knead, when the butter is blended, add the yeast and stir again, then add the salt, and finally add the vanilla with the aromas.
Let everything absorb well so that the dough becomes smooth and homogeneous.
Put the dough in the fridge and knead it the next day.
Weigh the dough, and prepare the butter for the folds which will be 300 g per kg of dough.
Now roll out the dough with a rolling pin then spread the butter and make it reach 3/4 of the dough, and close (simple folded) let it rest for 10 minutes.
Roll out the dough, take the two edges and bring them to the exact half, and close (folded double), let it rest for 10 minutes.
Once everything is done, stretch the dough with a rolling pin up to a height of 5 mm.
Put the filling along with the dough, a little away from the edge
Now take the edge, and cover the filling
Take the stuffed dough strip and wrap it again closing.
In doing so, we made two rounds of the dough, the first to cover the filling, and the second to close.
Cut into rectangles, let rise until doubled in volume.
Brush with egg yolk and a dash of milk
Bake at 180 in a static preheated oven for 20 minutes and serve.