Here is a breakfast bake for Christmas morning, brunch or even for dessert. When it comes to Christmas morning, we enjoy the candy, cookies and whatever is in our stocking. Since that is the way it was growing up, I’ve carried on the tradition. I may treat the family to this breakfast though. Perfect to have baking while you open the gifts and then enjoy after. The recipe calls for mini croissants
from the bakery. If you can’t find mini croissants, just get the regular size ones. You just won’t use all of them.
This recipe shows you how to make Chocolate croissant bake, scroll down the bottom of this page for an easy homemade croissant recipe.
Click here on Plain Chicken for the recipe and directions.
If you are looking for more easy breakfast ideas check out our Pinterest board dedicated to breakfasts.
Maybe you prefer the old-fashioned recipe in hand? Check out my favorite Breakfast Recipe book The Breakfast Bible. 
Personally, I am not a breakfast person, as in I don’t like to eat Breakfast in the mornings, but serve me cereal at midnight and I am all yours!
Here’s a recipe for making classic croissants from scratch:
Ingredients:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) cold milk
- 1 teaspoon salt
- 1 1/4 cups (285g) unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Gradually add the cold milk while stirring until a dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
- Prepare the Butter Block:
- While the dough is chilling, take the cold butter and place it between two sheets of parchment paper.
- Using a rolling pin, pound the butter into a rectangle about 1/2 inch (1 cm) thick.
- Place the butter block in the refrigerator to chill until firm.
- Roll and Fold:
- Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface into a rectangle about 1/4 inch (1/2 cm) thick.
- Place the chilled butter block in the center of the dough rectangle, then fold the dough over the butter, sealing the edges tightly.
- Turn the dough 90 degrees and roll it out again into a rectangle.
- Fold the dough into thirds like a letter, then wrap it in plastic wrap and refrigerate for 30 minutes.
- Repeat Rolling and Folding:
- Remove the dough from the refrigerator and repeat the rolling and folding process (steps 3 and 4) two more times, chilling the dough for 30 minutes between each fold.
- After the final fold, refrigerate the dough for at least 1 hour or overnight.
- Shape the Croissants:
- Roll out the chilled dough on a lightly floured surface into a large rectangle, about 1/4 inch (1/2 cm) thick.
- Using a sharp knife or pizza cutter, cut the dough into triangles.
- Starting from the wide end, roll each triangle up tightly to form a croissant shape.
- Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them to expand.
- Cover the croissants loosely with plastic wrap and let them rise at room temperature for 1-2 hours until doubled in size.
- Bake the Croissants:
- Preheat your oven to 400°F (200°C).
- Once the croissants have doubled in size, brush them gently with beaten egg for a shiny finish.
- Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
- Remove from the oven and let cool on a wire rack before serving.
Enjoy your homemade croissants warm or at room temperature with your favorite spreads or fillings!
