Chocolate Croissant

Making homemade croissant is my biggest challenge. I always looking forward to any great recipe for this fantastic looking bread. I have to thank Elra for this beautiful chocolate croissant recipe. The texture of this croissant is truly amazing! And here's the recipe as follow.

Ingredients :

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4 tspn instant yeast

3-3/4 cups all purpose flour

1/2 cup sugar

2 tspn salt

1 cup water/milk

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For butter :

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500gm butter, softened

1/2 cup cocoa powder (all purpose flour for plain bread)

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Method :

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- combine all the dry ingredients in mixing bowl.

- slowly add in water untill a dough is formed, knead till smooth.

- wrap loosely with plastic sheet and let to rest for 1/2 hour.

- then refrigerate for overnight.

- mix butter and cocoa powder untill well combined.

- wrap with plastic sheet by the size of 6-7 inches long.

- then refrigerate for overnight.

- for the folding method please refer here.

- place dough over slightly floured working table, divide dough into half.

- roll out flat each dough and cut into triangle shape.
- make a small notch in the middle of each triangle base.
- and dab all corners with egg glaze then roll it up like a swiss roll.
- make sure the tip is underneath the croissant.

Brush the top with some egg glaze and let to stand for 30 mins. Finally, bake at 190' for about 20 mins.

This is the most gorgeous croissant recipe I've ever tried. Just look at the swirl of the bread! Truly soul satisfying!

I divide the other half into long stripes and then make a simple twist. Let them stand for 30 mins. Brush on egg glaze and sprinkle a dash of sugar. Finally, bake at 190'c for about 30 mins. Another yummy looking bread coming out of my oven. I can't wait to make another batch with plain butter flavour.

THANK YOU VERY MUCH, KAK ELRA!