PAIN AU CHOCOLAT

Life is incredibly more bearable when you're stuffing your face with freshly baked vegan pain au chocolat. I highly recommend that you all try.

PAIN AU CHOCOLAT

200ml (2/3 cup) lukewarm soya milk or other non-dairy milk

1 tablespoon soft brown sugar

10g (3 ½ teaspoons) dried quick yeast

220g (1 ¾ cup) plain flour

50g (heaped 1/3 cup) strong flour

2 tablespoons margarine

1 teaspoon salt

100g (3/4 cup) dark chocolate chips or chopped chocolate

In a bowl mix together lukewarm soya milk, soft brown sugar and yeast, stir well until all combined and set aside for 10 minutes. In a separate bowl mix together flours and salt. Pour in the yeast mixture, mix well and knead the dough for 10 minutes until it gets smooth and elastic. On a lightly floured surface, roll out the dough into a square about 20cm/8 inch wide. Evenly spread the margarine over the top with your hands and fold over twice. Place in the fridge for about 30 minutes. After 30 minutes preheat the oven to 220°C (425°F), take the dough out and roll it out again to form another square about 15cm/6 inch wide. Cut into 4 equal-size strips, place chocolate chips onto both ends, then roll up the dough from each end towards the middle. Place on a baking tray, brush the tops with margarine or soya milk and bake for 10-12 minutes or until dark golden brown. Eat warm and thank me later.