Step-by-Step Instructions

1. 1.Activate Yeast

   In a large bowl, combine 1 cup of warm water, 2 tablespoons of sugar, and 2 teaspoons of instant dry yeast. Whisk well for 10-15 seconds until combined. Cover the bowl and let it rest for 5-10 minutes until the yeast is activated and frothy.

2. 2.Prepare Dough

   Add 2 cups of maida (all-purpose flour) and 1/2 teaspoon of salt to the activated yeast mixture. Mix with a whisk until a rough dough forms. Then, gradually add 1/4 cup of oil while kneading the dough by hand. Continue kneading on a clean kitchen counter for 5-7 minutes until the dough is smooth and elastic.

3. 3.First Proofing

   Lightly grease the bowl with oil, place the kneaded dough inside, and coat it with a little oil. Cover the bowl with a lid and then with a cotton cloth. Let the dough rest in a warm place for 45 minutes to 1 hour, or until it has doubled in size.

4. 4.Prepare Garlic Butter

   While the dough is proofing, prepare the garlic butter. In a blender, combine 10-12 garlic cloves and 50g of butter. Blend until smooth. Transfer to a bowl and mix in 1 teaspoon of chili flakes, 1 teaspoon of oregano, and 1/4 teaspoon of salt. Mix well.

5. 5.Punch Down and Divide Dough

   After the first proofing, gently punch down the dough to release the air. Transfer the dough to a lightly oiled kitchen counter. Divide the dough into 8-9 equal-sized balls.

6. 6.Layer and Roll

   Take one dough ball and roll it out into a thin, round roti (like a tortilla). Spread a thin layer of garlic butter over the roti and sprinkle some dry flour. Place another rolled roti on top, repeat with garlic butter and dry flour. Continue this process for 5 layers. Once all 5 layers are stacked, roll out the entire stack into a large, thin circular sheet.

7. 7.Cut and Shape Croissants

   Using a pizza cutter, cut the large circular dough into 16 equal triangles. Make a small cut (about 1 cm) at the wider end of each triangle. Spread a thin layer of garlic butter on each triangle. For chocolate croissants, place a piece of Dairy Milk chocolate at the wider end. Roll each triangle from the wider end towards the tip to form the classic croissant shape.

8. 8.Second Proofing and Milk Wash

   Arrange the shaped croissants on a baking tray. Cover them with a cotton cloth and let them rest for another 10 minutes. After resting, brush the croissants with 2 tablespoons of room temperature milk for a milk wash.

9. 9.Bake Croissants

   Preheat your oven to 200°C (392°F). Once preheated, place the baking tray with croissants into the oven. Bake at 180°C (356°F) for 15 minutes, or until golden brown.

10. 10.Butter Wash and Final Rest

    Once baked, immediately remove the hot croissants from the oven. Brush them generously with melted butter. Cover the tray with a cotton cloth and let them rest for 30 minutes. This step helps to keep the croissants soft and moist.