Chocolate Croissants- Sk Khazana

Ingredients list for Chocolate Croissants- Sk Khazana

• 7-8 Chocolate sticks
• 1/2 tablespoon Fresh yeast
• 2 tablespoons Castor sugar (caster sugar)
• Refined flour (maida) 2 cups + for dusting
• 1 tablespoon Milk powder
• 1 teaspoon Salt
• 1/2 cup Unsalted butter

Method

1. Take yeast in a bowl, add ½ tbsp castor sugar and a little warm water and mix well. Set aside for 5 minutes to activate.
2. Sieve flour in a large bowl, add milk powder, salt and remaining castor sugar, and mix well.
3. Make a well in the centre of the flour mixture, add the activate yeast and sufficient water and mix well. Knead to semi-soft dough. Wrap the bowl with cling wrap and set aside to prove.
4. Place butter in the centre of a piece of parchment paper and press it with a rolling pin to form a thin layer of butter. Shape it into a rectangle shape and refrigerate till firm.
5. Knock back the proved dough and lightly knead it to shape it into a round shape.
6. Dust the worktop with flour and place the dough on it. Flatten it and roll it into rectangular sheet.
7. Unwrap the butter and place in the middle of the dough rectangle t. Fold the edges to form a parcel. Turn it upside down.
8. Bang the dough with the rolling pin to lightly soften the butter, dust with some flour on top and roll it into a rectangular sheet.
9. Fold ⅓ portion of the dough to the centre and place the remaining ⅓ side to the centre overlapping the other portion. Cover it with a cling wrap and refrigerate for 15-20 minutes.
10. Dust the worktop with flour, place the dough sheet on it and bang it with a rolling pin to lightly soften the butter.
11. Dust with flour on top and roll out into a rectangular sheet. Fold ¼ portion of the dough from both the sides and bring them to the centre and further fold them together to form a book shape.
12. Cover the dough with a cling wrap and refrigerate for 15-20 minutes.
13. Repeat the process alternatively 5 times for each type of the folds. Refrigerating for 15-20 minutes in between each fold.
14. Bang the dough with a rolling pin to slightly soften the butter. Roll it into a sheet into 24 cm x 38 cm. Trim the edges to straighten them.
15. Place a measuring scale on larger side of the sheet and cut out triangles with a base of 7 cm each.
16. Take each triangle and make a slit in the centre of the broader side, place a chocolate stick on it and roll it to shape like croissants.