Homemade Chocolate Croissants

How are your homemade croissants coming along this month?

In case you’re just joining us, croissants are the April Baking Challenge recipe. I published a complete guide to tackling croissants and challenged you to bake them this month. I challenge readers to a new recipe every month on or around the 1st, all filed under the category Sally’s Baking Challenge!

Ingredients

• 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
• 4 cups (500g) all-purpose flour, plus more for rolling/shaping
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 Tablespoon active dry or instant yeast
• 1 and 1/2 cups (360ml) cold whole milk
• one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped
• optional: confectioners’ sugar for dusting

Butter Layer

• 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
• 2 Tablespoons (16g) all-purpose flour
• Egg Wash
• 1 large egg
• 2 Tablespoons (30ml) whole milk

Instructions

1. Preliminary notes: I have lots of information to prepare you to make homemade chocolate croissants. A complete guide to making the croissant dough, with a video and step-by-step photographs, can be found in my original croissants recipe. That post will help you get through the first several steps. Additionally, you can watch the video above to see how the chocolate croissants are shaped, which begins in step 13. I suggest reading the whole recipe before beginning. Make room in the refrigerator for a baking sheet. In step 6 and again in step 13, you will need room for 2 baking sheets.
2. Make the dough: Cut the butter in four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium-high speed and beat the dough for at least 5 full minutes. (If you don’t have a mixer, knead by hand for 5 minutes.) The dough will be soft. It will (mostly) pull away from the sides of the bowl and if you poke it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl.
3. For full instructions : sallysbakingaddiction.com

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