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Chocolate Croissants

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PREP TIME
45 min
COOKING TIME
15 min
TOTAL TIME
240 min
SERVINGS
9 servings
Breakfast Brunch French
Chocolate Croissants
Ingredients
  • 1/4 cup warm water
  • 2 1/4 cups bread flour
  • 2 tablespoons instant nonfat dry milk
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons instant yeast
  • 1/2 cup butter, softened
  • 1 egg yolk
  • 1 tablespoon milk
  • 8 ounces semisweet chocolate chunks
Instructions
1
Gather the necessary ingredients for your recipe.
2
Fill a bread machine pan with water and add flour. Sprinkle milk powder over the flour for added flavor.
3
Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Create a small indentation in the top layer and place yeast within it.
4
Run the bread machine on its standard dough setting, allowing the mixture to mix and rise.
5
Meanwhile, prepare a surface for shaping your dough. Lay out a sheet of waxed or parchment paper and set it aside.
6
Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the prepared paper. Wrap and refrigerate until ready to use.
7
Remove butter from the refrigerator and allow it to soften as you roll out your dough. Turn the dough onto a lightly floured surface and roll it into an 8x12-inch rectangle. Place the softened butter on half of the dough, leaving a 1/2-inch border around three sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
8
Roll the dough out again into a 6x14-inch rectangle. Fold it in thirds from both long ends, mimicking the crease of a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
9
Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out once more into a 6x14-inch rectangle, and fold it in thirds. Cover with plastic wrap and chill for another 20 minutes.
10
Repeat the folding process, then refrigerate the dough for an additional 30 minutes.
11
In a small bowl, whisk together the egg yolk and milk until well combined. Set aside for later use.
12
Grease two baking sheets to prepare them for the final step.
13
Roll dough out into a 12x21-inch rectangle. Cut it into thirds in both directions, resulting in nine rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
14
Place the croissants onto the prepared baking sheets, cover with greased plastic wrap, and allow them to rise in a warm place until they have doubled in size, approximately 30 minutes.
15
Preheat your oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.
16
Bake in the preheated oven until golden brown, approximately 15 minutes. Cool for 5 minutes on the baking sheets before transferring the croissants to wire racks. Serve warm or at room temperature.