This croissant relative will fulfill the expectations of even most demanding taster.
- 250 g flour
- 1 tea spoon salt
- 20 g fresh yeast
- 175 ml warm milk
- 25 g brown sugar
- 100-150 g butter
- chocolate or chocolate cream
- 1 egg yolk + 2 spoons milk
Sieve the flour in a big bowl. Separately dissolve 15 g butter in warm milk, add sugar and stir until you get a homogenous mixture. Make a hollow in the middle of the flour and put the yeast torn apart into smaller pieces. Pour a little bit of warm milk mixture onto it, mix carefully with a small spoon and let it stand for 10 minutes until you see small bubbles forming. By slowly pouring the rest of milk, mix until the dough is homogenous and elastic. Cover it with a small kitchen cloth and leave it at warm place for 3 hours to rise.
After the dough doubled its volume, take it out of the bowl onto floured surface without kneading it. Roll it out to a rectangle. Grate the cold butter to very thin slices and distribute the it over the rolled dough. Leave around 2 cm on the edge of all sides free.
Now fold the dough as follows: the right side to the middle, then the left side. The right and left dough side should overlap a bit in the middle. Now turn the dough around for 90 degrees and roll it out again. Pay attention by rolling out at this step that you don’t squeeze too much and tear the dough. It should stay as compact and undamaged as possible to prevent butter coming out of the gaps. Now, repeat the whole folding process two more times: right side to the middle, left side to the middle, turn around by 90 degrees, roll out (see picture below). When you finish the folding for three times in total, fold the rolled dough in the middle (like closing book) and put into plastic bag slightly oiled from inside (to prevent the sticking of the dough). Leave it in the fridge for at least one hour.
After resting the dough in the fridge, take it out and divide it in the middle into two equal parts. Roll out every part thin and divide it into 4 pieces. Put the filling on the narrow side. When you flip the first part of the dough over the filling, press gently on the sides to close it and prevent leaking out of the filling during baking. Roll it completely to a small roll.
Let the pains covered with a cloth to rise for another 2-3 hours. Mix the egg yolk with milk and brush the raised pains with it before baking.
Preheat the oven to 220°C and bake the pains for 15-20 minutes until they get nice gold crust.
Mmmm, sweet! 😉