Salted Chocolate Croissants

Instructions

1. 1

   In a small bowl, combine yeast and warm milk. Stir to dissolve yeast, then let sit for 5-7 minutes, or until frothy.

   Tip: Be patient for the yeast to activate.

2. 2

   In a large mixing bowl, combine flour, granulated sugar, and salt.

   Tip: Use a whisk or a fork to mix dry ingredients.

3. 3

   Add softened butter to dry ingredients and mix until the dough comes together in a shaggy mass.

   Tip: Be gentle, as overmixing can lead to tough croissants.

4. 4

   Add yeast mixture, eggs, and mix until dough forms a cohesive ball.

   Tip: Let the dough rest for 1 hour, or until it has doubled in size.

5. 5

   Roll out the dough to a thickness of 1/4 inch (6 mm). Cut into 6 equal pieces.

   Tip: Use a ruler or a straight edge to ensure uniform pieces.

6. 6

   Place each piece into a buttered surface and roll into a croissant shape, pressing edges to seal.

   Tip: Use a gentle touch to avoid over-pressing the dough.

7. 7

   Place croissants on a baking sheet lined with parchment paper and let rise for 20-25 minutes, or until doubled in size.

   Tip: Cover with plastic wrap or a damp towel to prevent drying.

8. 8

   Preheat the oven to 400°F (200°C). Bake for 20-25 minutes, or until golden brown.

   Tip: Rotate the baking sheet halfway through baking for even browning.

9. 9

   While croissants are baking, melt chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.

   Tip: Let cool slightly before drizzling over croissants.

10. 10

    Drizzle melted chocolate over croissants and sprinkle with flaky sea salt.

    Tip: Serve warm and enjoy!