Take 1/2 cup of warm water add 2 tsp active yeast and add 1 tsp sugar mix well until yeast turn dissolves
In a large bowl add the flour, salt, sugar
Add the melted butter to the dry mixture
Add the yeast mixture to the dry mixture combine well
Pour in the milk and gently combine to a dough using a spoon until the dough just comes together.
Turn the dough out of a lightly floured work top and press together to form a square. It will be soft.
Wrap the dough with help of plastic wrap ,, and put in the fridge 1 hour
After 1 hr the dough will look like this , it wil be very fluffy and fermented now ,, so fold your hand ,hit like that in centre
Lightly dust your worktop and rolling pin with flour. Roll your dough out to a rectangle roughly Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle
The dough should be formed into a smallish rectangle. Roll the dough out to a rectangle three times as long as it is wide Cut the dough into triangles,
Cut a small slit in the centre of each triangle base
Gently stretch the corners and tip, add your chocolate to the wide end then loosely roll the dough up
U start from the big side portion stretch the corner roll up to the edge slowly,,
Now take 1 egg beat very well , ad 1tsp milk combine well , Brush the croissants with the egg wash
Preheat the oven to 230C | 450F bake 20 - 25 min and bake for another 5minutes or until the croissants are a deep golden brown. Cool on a wire rack before serving.
They are incredibly soft and flaky, and you can make them ahead of time, freeze them, and bake them off fresh whenever you want. See how it turns its drooling always
Dough rolling portion is important trick of this recipe ,,u must roll the dough in same level and same thinness
