Croissants Caseros Rellenos de Chocolate |RECETA FÁCIL

Combine warm milk and yeast in a bowl; let sit until foamy, about 5 minutes.

In a large mixing bowl, whisk together flour, sugar, and salt.

Add the yeast mixture, melted butter, eggs, and vanilla extract; mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth.

Shape the dough into a ball, place in a greased bowl, and cover; let rise in a warm place until doubled, about 1-2 hours.

Roll out the dough into a rectangle on a floured surface.

Cut the cold butter into thin slices and layer them over two-thirds of the dough.

Fold the unbuttered third over the buttered two-thirds, then roll out again into a rectangle.

Fold the dough into thirds again; wrap in plastic and chill for 30 minutes.

Repeat the rolling and folding process two more times, chilling in between.

Roll out the final dough into a large rectangle and cut into triangles.

Place a piece of dark chocolate at the base of each triangle and roll up tightly.

Arrange the croissants on a baking sheet lined with parchment paper.

Cover and let rise for about 30-45 minutes until puffy.

Preheat the oven to 400°F (200°C).

Bake the croissants for 15-20 minutes until golden brown.

Dust with powdered sugar before serving.

Spice Level:

Allergens