1

Dough: place all ingredients into a bowl and briefly knead into a dough.

2

For the turning, cut the butter into thick equal pieces, and place on parchment paper to form a rectangle measuring approx. 12 x 20 cm. Using a knife, spread the butter pieces together. Briefly chill.

3

For turning: Using a little flour, roll out the dough to a rectangle measuring approx. 24 x 40 cm. Lay the butter on one half of the dough, folding the rest of the dough over top and pressing it closed. Hit the dough lightly with a rolling pin, so that the dough and butter fuse together. Cover and chill for about 30-60 minutes.

4

Take the dough out of the fridge, and use some flour to roll it out to a thickness of 8-10 mm. Brush away any excess flour and give the dough a single fold. To do this, fold one third of the dough over the middle, then the other third of dough over that so that there are three layers on top of each other (single fold).
Cover and chill for 30-60 minutes. Repeat this step 4-5 more times, always chilling in between.

5

Forming: Split the dough in two and using a little flour, roll it out to a rectangle about 4 mm thick and approx. 15 cm wide. Cut 7-8 cm strips (like the width of the chocolate sticks). Place 2 chocolate sticks in each dough strip and roll into a Pain au Chocolat. With the seam on the bottom, place on a parchment-lined baking sheet. Cover and let rise for about 1-1.5 hours.

6

Preheat the oven to 180 °C.

7

For the lye solution: add the baking soda to the water and mix well. Once the Pain au Chocolat have risen, brush them with the lye solution and sprinkle with a little Fleur de Sel. Bake for about 15-20 minutes in the middle of the preheated oven, then remove and let cool on a cooling rack. Serve still warm or cooled.

Tips

PureSpelt Pretzel Pain au Chocolat taste best fresh. If you have any leftovers, heat them in the oven for 3-5 minutes at 180°C before you enjoy them warm.

Source:

IG Dinkel, Judith Gmür-Stalder