By Sergio Espino
In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth.
Roll out the dough into a rectangle and spread softened butter on top.
Fold the dough into thirds, then roll it out again. Repeat this process two more times.
Cut the dough into triangles and place a piece of chocolate at the base of each triangle.
Roll the triangles from the base to the tip and place them on a baking sheet.
Let the croissants rise for 30 minutes, then bake at 400°F for 15-20 minutes until golden brown.
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By Sergio Espino
This recipe is ready in 65 and features all-purpose flour, unsalted butter, active dry yeast and other delicious ingredients. Contains 350 calories total.
In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth.
Roll out the dough into a rectangle and spread softened butter on top.
Fold the dough into thirds, then roll it out again. Repeat this process two more times.
Cut the dough into triangles and place a piece of chocolate at the base of each triangle.
Roll the triangles from the base to the tip and place them on a baking sheet.
Let the croissants rise for 30 minutes, then bake at 400°F for 15-20 minutes until golden brown.
Calories per Serving: 350
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