Classic Chocolate Croissant

Preparación

1. 1

   In a small bowl, warm the milk to about 110°F (43°C) and dissolve the packet of active dry yeast in it. Let it sit for about 5 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well.

3. 3

   Add the yeast mixture to the dry ingredients and mix until a dough forms.

4. 4

   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

5. 5

   Roll the dough into a rectangle and place the unsalted butter in the center. Fold the dough over the butter, sealing the edges.

6. 6

   Roll the dough out again into a rectangle, then fold it into thirds like a letter. Repeat this process two more times, chilling the dough for 30 minutes between each fold.

7. 7

   Preheat your oven to 375°F (190°C).

8. 8

   Roll the dough out one final time and cut it into triangles.

9. 9