MAKING BY HAND
Using the ingredients indicated, make up a well developed dough.
Divide into 16 equal pieces and mould into balls, cover and rest for 10 minutes
Roll each ball into a 12cm disc, and brush lightly with the egg.
Place ½ teaspoon of marmalade and a chocolate square in the centre of each.
Fold over the two outside edges to encase the filling.
Reglaze and sprinkle with the sugar. Place on a greased baking tray, leaving space between each to allow for proving.
Cover with a sheet of lightly oiled plastic and prove in a warm place for 35 – 40 minutes or until doubled in size.
Remove the plastic sheet and bake in a preheated oven at 220°C, 425°F, gas mark 7 for 15 – 18 minutes or until golden brown.
Place on a cooling wire and cool completely. Take care when moving the teatime treats after removing from the oven as the filling will be extremely hot.
THIS RECIPE WAS BASED ON AN IDEA FROM HOME BAKING CLUB MEMBER, MRS J MOORE OF EXETER, DEVON
“My children and I cooked up a few different varieties and made them into rolls for a barbeque. The response from guests was fantastic.”
Chrissy Smith
Similar to Pain au Chocolate, these marmalade filled treats are also enjoyed warmed in the morning