Ingredients
60 ml warm water
265 g bread flour
30 g instant nonfat dry milk
15 ml white sugar
3 g salt
30 g butter, softened
7.5 g instant yeast
115 g butter, softened
1 egg yolk
15 ml milk
225 g semisweet chocolate chunks
Directions
Step 1
Start by gathering all the ingredients.
Step 2
In a bread machine pan, pour in the warm water and add the bread flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 30g of softened butter into the corners of the pan. Make a small indent in the center of the dry ingredients and place the yeast in the indent. Run the bread machine on the basic dough setting.
Step 3
While the dough is resting, lay out a sheet of waxed or parchment paper. Shape the remaining 115g of butter into a 7.5x12.5 cm rectangle on the waxed paper, then wrap and chill until ready to use.
Step 4
Remove the butter from the refrigerator and let it soften while you roll out the dough. Turn the dough out onto a lightly floured surface and roll it into an 20x30 cm rectangle. Place the butter on half of the dough, leaving a 1.25 cm border of dough on three sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
Step 5
Roll the dough out to a 15x35 cm rectangle. Fold the dough in thirds from the long ends, similar to folding a business letter. Loosely cover the dough with plastic wrap and refrigerate for 20 minutes.
Step 6
Take the dough out of the refrigerator, place it on a lightly floured surface with the folded edge facing you, and roll it out again into a 15x35 cm rectangle. Fold it into thirds, cover with plastic, and chill for 20 minutes.
Step 7
Repeat the previous step, then chill the dough for 30 minutes.
Step 8
In a small bowl, beat together the egg yolk and milk, and set aside. Grease two baking sheets.
Step 9
Roll the dough out into a 30x53 cm rectangle. Cut the dough into thirds in both directions to create 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate and press the edges together to seal.
Step 10
Place the croissants onto the prepared baking sheets, cover them with greased plastic wrap, and allow them to rise in a warm place until they have doubled in size, about 30 minutes.
Step 11
Preheat the oven to 200°C. Brush the top of the pastries with the remaining egg yolk mixture.
Step 12
Bake in the preheated oven until golden brown, about 15 minutes. Cool the croissants for 5 minutes on the baking sheets, then transfer them to wire racks. Serve warm or at room temperature.