NO BAKE PAN CROISSANTS | EGG-LESS CROISSANTS Is Exactly What You Are Looking For
1 cup warm milk + 4 tbsp milk
3 tbsp sugar
3 tsp yeast
1/3 cup oil + 1 tsp oil
3 1/2 cups all-purpose flour
1/4 - 1/2 salt
In a large bowl add 1 cup of warm milk, sugar, yeast and mix well.
Cover the mixture and rest for 10 - 15 minutes.
After 15 minutes add 1/3 of oil, salt and all-purpose flour and mix for about 5 minutes or until the dough is smooth & soft.
Grease the dough with 1 tsp of oil, cover the dough and rest for about an hour.
After an hour punch the dough and knead the dough.
On a lightly floured surface, roll the dough into a long lob shape.
Dived the dough into 8 to 10 equal parts and form dough into smooth balls.
Roll the dough balls into very thin circles, sprinkle some flour over it and stack.
Brush each circle with some melted butter and stack them again.
Now roll them into a big circle (Watch the complete video for better understanding)
Cut the dough into long, skinny triangles.
Notch the wide end of each triangle with about a 1-inch cut, then place chocolate and roll from the wide end to the pointed end, tucking the point under the croissant.
Preheat the non-stick pan over low-heat for 1 minute and brush some butter.
Place croissants, cover and cook over low-medium heat for 5-6 minutes or until it doubles in volume.
Gently flip the croissants, cover & cook all sides for 15 - 20 minutes or until puffed, golden brown, and flaky.
Brush some melted butter and let it sit for 5 minutes before serving.
Note. Store the croissants up to one week and reheat the croissants in the microwave for 20 - 30 seconds.