Ingredients

• 4 teaspoons of instant dried yeast
• 1/2 cup lukewarm water
• 3 and 1/2 cups bread flour
• 1/2 cup milk
• 1/3 cup granulated sugar
• 3 tablespoons butter (melted and chilled)

• 1 1/2 teaspoons salt
• 1 cup soft butter
• Coarsely chopped dark sweet chocolate
• 1 large egg
• 2 tablespoons milk

Cooking guidelines

Prepare all the ingredients and dissolve the yeast in warm water. Add flour, milk, sugar, salt and melted butter to the dissolved yeast and water. Mix the dough well and if it is too sticky, add a little flour until the dough is strong enough to be shaped.

Make a ball out of the dough and loosely cover it with plastic wrap. Allow to rest at room temperature for 30 minutes. Then roll out the dough into a 25 cm x 38 cm rectangle. Cover the rolled dough with a cloth and leave to rest for 40 minutes.

Then smear the rectangle with melted butter and then fold the dough into thirds as a letter. Then roll out the dough into the original 25 cm x 38 cm rectangle. Then fold the dough back into thirds like a letter and cover with plastic wrap and let it rest in the fridge for 1 hour.

Then repeat the whole process once more and finally use a sharp knife to cut the dough into 12 rectangles.

About 2 cm from the shorter end of each rectangle, place about two teaspoons of chopped chocolate. Then fold the beginning of the dough (2 cm) towards the chocolate and finally roll the chocolate into the dough. Continue with all the rectangles. Finally, place them on a baking sheet lined with paper and leave a gap of approximately 3 cm between them.

Cover the plate with plastic wrap and let the croissants rise until it doubles - approximately 45 minutes to 1 hour.

Preheat the oven to 400 C. Beat eggs and 2 tablespoons milk. And grease with a mixture of croissants. Finally, bake for 12 to 14 minutes until swollen and golden brown.