Honey (1 Tbsp)
Vanilla Extract (1/2 tsp)
together and let marinate for at least 4 hours.
Fresh Yeast (1/2 cup)
Milk (1/2 cup)
Type 0 Flour (1 cup)
Type 00 Flour (3/4 cup)
Granulated Sugar (1/4 cup)
, along with the aroma mix.
Knead dough until it starts to come together, add in the
Egg White (1)
, and mix until it is all absorbed.
Salt (3/4 tsp)
and knead for a few more minutes.
Next, start incorporating the
Butter (3 Tbsp)
, wait for it to be absorbed completely into the dough before adding more. Knead until you get a smooth and elastic dough.
Transfer the dough into a clean container and let it double in size at room temperature. I left my dough for 8 hours to double in size.
Next, move it into your fridge for 4 hours.
Roll out the chilled dough into a rectangular shape, spread the top with
Butter (3 Tbsp)
Fold now into 3. Turn it 90 degrees and fold into 4.
Move the dough into the fridge for 1 hour then repeat the folds of 4 for 3 more times, with 1 hour in the fridge in between each fold.
Divided the dough into 4 equal parts, roll each into a circle. Melt the remaining
Butter (2 Tbsp)
and brush it on top of each circle.
Cacao Powder (to taste)
. Stick the circles of dough on top of each other. Refrigerate for 1 hour.
Gently roll out the dough to slightly flatten it out. Cut it into 8 triangles.
Roll each triangle from the wider edge toward the narrowest one.
Let rest at room temperature for 2 hours or until almost doubled in size.
Preheat the oven to 350 degrees F (180 degrees C).
Brush with a mixture of egg yolk and
Milk (as needed)
Bake in preheated oven at 350 degrees F (180 degrees C) for 20-30 minutes or until the croissants are nice and golden-brown in color.