Sprinkle 1 teaspoon sugar and yeast over milk in large bowl; stir to disolve. Let mixture stand until foamy and proofed, about 10 minutes. Stir remaining sugar, butter and salt into yeast mixture. Gradually stir 21/2 cups flour using wooden spoon adding more if necessary to make smooth, stiff dough. Beat 5 minutes, Turn dough out onto generous floured surface and knead until smooth and elastic, about 10 minutes.

Divide dough in half . Roll out each half into 12-inch circle. Starting from center, cut each circle into 12 wedges. Divide chocolate bars into sections. Set 1 section at base of each wedge.1 Roll up from base to point to form cylinder. Arrange in rows on baking sheet spacing 2 inches apart. Form each into crescent. Let rise in warm draft-free area until puffed, 1 hour.

Preheat oven to 425F. Brush tops of rolls with glaze. Bake until gold brown, about 10 minutes.This recipe was developed at the Lindt & Sprungli chocolate factory to show off two of their fruit filled bars. Formatted for Mc and shared by dianne@olynet.com