Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 1/2 cups cold whole milk or almond milk
- 1 cup unsalted butter (softened but cold)
- 12 pieces semi-sweet chocolate batons
Instructions
- In a mixing bowl, combine flour, sugar, salt, and yeast; mix well. Gradually add cold milk and stir until combined.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 90 minutes.
- Roll out chilled dough into a rectangle, place cold butter on one half, and fold over to cover.
- Roll out again to form another rectangle, then fold in thirds like a letter. Refrigerate for 30 minutes; repeat this rolling and folding process two more times.
- After the final refrigeration, roll out the dough into a larger rectangle, cut triangles, and place chocolate batons at the wide end before rolling tightly.
- Preheat oven to 375°F (190°C). Place croissants on parchment-lined baking sheet, brush with egg wash or milk, and bake for 15-20 minutes or until golden brown.
- Prep Time: 230 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg