Chocolate croissants for breakfast or brunch
Ingredients
- 1 packet of dried yeast
- 125 ml milk
- 250 g flour, + some milk for brushing
- 40 g sugar
- 1 egg yolk
- ½ lemon, untreated
- 40 g butter
- 1 egg yolk
- chocolate, or Nutella
Utensils
- bowl
- spoon
- bowl
- roller
- knife
- pasting brush
Instructions
- Heat the yeast in warm milk.
- Zest half a lemon.
- Mix the flour, sugar, 1 egg yolk and zest of the lemon.
- Add the dissolved yeast and butter and work into a smooth dough.
- Let the yeast dough rise in a warm place for 30 minutes.
- Knead the dough well and let it rest for another 30-40 minutes.
- Roll out the dough into a circle and cut into several pieces of cake.
- Fill the pieces of dough with chopped chocolate or Nutella and close Roll the croissants.
- Let the milk rolls rise on the baking sheet for 15-20 minutes.
- Mix the egg yolk with a little milk and brush the croissants with it.
- Bake the croissants for about 10 minutes at 200°C and enjoy for breakfast.
