CHOCOLATE CROISSANT:

CHOCOLATE CROISSANT:

 Ingredients:

1. 3 cups of refined flour/ maida
2. One packet of instant dry yeast
3. Lukewarm warm milk 2 cups
4. Oil 6 tbsp
5. Vanilla essence 1 tsp
6. Powdered sugar 2 tbsp
7. Chocolate pieces two cups
8. Pinch of salt

Process:

1. In a bowl add one cup lukewarm milk, sugar powder , yeast and mix well. Keep covered for 10 -15 mins and let yeast to activate. Meanwhile in another bowl add Maida, salt , oil , vanilla extract and mix well.
2. Now pour the activated yeast mixture to the bowl of dry ingredients. Mix well and make a sticky dough. Add more milk if needed to form a sticky dough. Now knead and stretch the dough for about 15 mins. Knead till a non sticky smooth dough is prepared.
3. Cover the bowl using a cling film or damp muslin cloth for about 1 to 2 hours and let the dough rise and double up.
4. Now remove the cling film and punch the doubled up dough so that the air will be released.
5. Sprinkle some flour over it and once again knead for 5 mins. Make some small round balls out of the dough. Roll out these balls to a thin chapati using roll pin and keep aside.
6. Now take one chapatti, put some oil on it and spread to the ends. Keep another chapatti on it and do the same. Stack minimum 6 to 7 thin chapatis.
7. Now sprinkle some flour over it and roll it again to a round medium thick chapatti. Cut the chapatti into traingles like we do while cutting a pizza.
8. Take one long triangle, to the last flat end put one or two chocolate pieces and roll it to the tip end, attaining a croissant shape. Repeat the same process with rest.
9. Brush the croissants with milk and cover those raw croissants for about 30 mins more and let it rise.
10. Now bake those croissants in a pre heated oven for about 20-25 mins in 200 degree Celsius. Remove, cool and serve.

Note:

1. Always use lukewarm water or milk with sugar to activate the yeast, if temp is below or above lukewarm temperature then yeast will never be able to activate.
2. Stretching the dough will help in creating the gluten which is useful while making bread.