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  • 2 cups (250 grams) all-purpose flour
  • 3/4 cup lukewarm milk
  • 1 envelope (7 grams) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup (45 grams) butter, melted and cooled
  • 1/4 cup (50 grams) sugar
  • 1 pound (450 grams) baking chocolate, chopped
  • 1/2 cup butter, room temperature
  • 1 egg, lightly beaten (optional, to brush the croissants for a shiny crust)
  • 2 oz (55 grams) chocolate, melted (optional to drizzle over the croissants once baked)


  1. In a mixing bowl, add the flour. Make a well in the middle and pour the lukewarm milk. Sprinkle the dry yeast over the milk, give it a little stir with a fork and let the yeast proof. Soon bubbles will appear and the yeast will foam and double in size.
  2. Fit your stand mixer with the dough hook. Turn it on to the lower speed.
  3. Add the melted butter, sugar and with the dough hook on, knead the dough until it cleans itself from the sides of the bowl.
  4. Place the dough in a buttered dish, cover with a tea towel or a plastic wrap and let sit until doubled in size. This should take about 1 hour to 1 hour and 30 minutes.
  5. Divide the dough into 12 (almost) equal pieces.
  6. ........
  7. Read more instructions >> Click Here

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