Ingredients
Scale
- 1 tablespoon active dry yeast
- 2/3 cup warm water (100°F to 110°F)
- 1 teaspoon sugar
- 1/2 cup whole milk, room temperature
- 1/4 cup unsalted butter, melted
- 4 cups flour
- 1/4 cup sugar
- 2 teaspoons kosher salt
- 1 1/2 cups unsalted butter, cold
- 24 chocolate batons
- 1 large egg
- 2 teaspoons water
Instructions
- In a mixing bowl, combine yeast, warm water, and sugar. Let it sit for about 5 minutes until foamy.
- Add milk and melted butter to the yeast mixture.
- In another bowl, mix flour, sugar, and salt; gradually add to the wet ingredients until combined.
- Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
- For the butter layer: Roll cold butter between parchment paper into an 8" square and refrigerate for one hour.
- Roll out chilled dough into a 15" square and place the chilled butter on half of it. Fold over the other half and pinch edges to seal.
- Roll out to between ¼” and ½” thick; fold this dough into thirds for a total of three folds. Refrigerate again for at least eight hours or overnight.
- Preheat oven to 425°F (220°C) and line baking sheets with parchment paper.
- Roll out croissant dough into an elongated rectangle (approximately 8” x 24”). Cut into strips and place two chocolate batons on each strip before rolling them up.
- Place seam side down on prepared sheets, let rise for one hour, then brush with egg wash before baking for about 18-22 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (75g)
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg