@vlogginkitchen: vlogginkitchen Don't worry if you're also not a baker like me you can still make this bakery-style Croissant at home. Ingredients For Croissant Dough: 1 cup lukewarm milk 1 tsp instant yeast 1 tbsp sugar (for activating yeast) 2% cups maida (all-purpose flour) 1½ cup sugar 1 tbsp curd/yogurt A pinch of salt 3 tbsp butter (softened) For Butter Layer: 100-120g cold butter (cut into pieces) For Filling: Chocolate pieces / chocolate spread / Nutella For Topping: Milk for brushing Chocolate chips or nuts (optional) Method 1. Prepare the Dough In a bowl, add: Lukewarm milk Yeast 1 tbsp sugar Mix well and let it rest for 5-10 minutes until the yeast activates. Add: Maida 1½ cup sugar Curd SaltMix everything and prepare a soft dough. Add softened butter and knead for 3-5 minutes until the dough becomes smooth. Cover and let it rest for 45 minutes-1 hour until the dough doubles in size. 2. Create the Croissant Layers Once the dough rises, gently punch it down. Knead lightly and roll it into a round shape. Place cold butter pieces in the centre. Fold all corners of the dough over the butter and seal it properly. Roll the dough gently. Fold it again and let it rest for 10-15 minutes. 3. Shape the Croissants Roll the dough into a large circle. Cut it into triangle-shaped pieces. Place chocolate filling on the wider side of each triangle. Roll each piece from the bottom towards the tip to create the classic croissant shape. 4. Final Proofing Place croissants on a baking tray lined with baking paper. Cover and let them rest for 30-45 minutes until they become fluffy and increase in size. 5. Bake Brush the top with milk. Add chocolate chips or toppings if you like. Bake in a preheated oven at:200°C for 18-20 minutesuntil golden brown. Your Homemade Chocolate Croissants Are Ready! Soft, buttery layers outside and a delicious chocolate surprise inside.Beginner baking tip: Don't rush the resting time - the secret to soft and fluffy croissants is proper proofing and patience. #croissant #summerrecipes #chocolatecroissant #homemade #dessert

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Sunday 26 July 2026 17:25:02 GMT