Chocolate Croissant

Step 1

In a large bowl, whisk together 2.5 cups flour, 0.25 cup sugar, 2.25 tsp yeast, and 1 tsp salt. Add 0.75 cup milk and 1 beaten egg; stir until a shaggy dough forms.

Step 2

Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Shape into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Step 3

Soften 1 cup butter to room temperature, then shape into a 6x6-inch square between two sheets of parchment. Roll the chilled dough into a 12x12-inch square and place the butter square in the center, folding the dough over to enclose it.

Step 4

Roll the dough-butter package into a 12x18-inch rectangle. Fold it into thirds like a letter, then rotate 90 degrees. Repeat this rolling and folding process twice more, chilling the dough for 30 minutes between each turn.

Step 5

After the final turn, chill the dough for 1 hour. Roll it into a 12x18-inch rectangle and cut into 6 triangles. Place 1 oz of dark chocolate at the wide end of each triangle, then roll up tightly toward the point.

Step 6

Place the croissants on a baking sheet, cover loosely with plastic wrap, and let rise in a warm spot until doubled in size, about 2 hours.

Step 7

Preheat the oven to 400°F. Brush the risen croissants with the remaining beaten egg. Bake until deep golden brown and flaky, 15-18 minutes.

Step 8

Let cool on a wire rack for 10 minutes, then dust with 2 tbsp powdered sugar before serving.