step 1
Combine the Orange (1), Honey (1 Tbsp), and Vanilla Extract (1/2 tsp) together and let marinate for at least 4 hours.
step 2
Dissolve the Fresh Yeast (1/2 cup) into the Milk (1/2 cup).
step 3
Add the Type 0 Flour (1 cup), Type 00 Flour (3/4 cup), Granulated Sugar (4 Tbsp), along with the aroma mix.
step 4
Knead dough until it starts to come together, add in the Egg White (1), and mix until it is all absorbed.
step 5
Add the Salt (1 tsp) and knead for a few more minutes.
step 6
Next, start incorporating the Butter (2 oz), wait for it to be absorbed completely into the dough before adding more. Knead until you get a smooth and elastic dough.
step 7
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.
step 8
Next, move it into your fridge for 4 hours.
step 9
Roll out the chilled dough into a rectangular shape, spread the top with Butter (2 oz).
step 10
Fold now into 3. Turn it 90 degrees and fold into 4.
step 11
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.
step 12
Divided the dough into 4 equal parts, roll each into a circle. Melt the remaining Butter (1 oz) and brush it on top of each circle.
step 13
Dust with Cacao Powder (to taste). Stick the circles of dough on top of each other. Refrigerate for 1 hour.
step 14
Gently roll out the dough to slightly flatten it out. Cut it into 8 triangles.
step 15
Roll each triangle from the wider edge toward the narrowest one.
step 16
Let rest at room temperature for 2 hours or until almost doubled in size.
step 17
Preheat the oven to 350 degrees F (180 degrees C).
step 18
Brush with a mixture of egg yolk and Milk (as needed).
step 19
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.
