Pain au Chocolat (Chocolate Croissants)

1 . Stage

Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.

2 . Stage

Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.

3 . Stage

Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.

4 . Stage

Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.

5 . Stage

Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.

6 . Stage

Repeat step 5, then chill the dough for 30 minutes.

7 . Stage

In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.

8 . Stage

Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.

9 . Stage

Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.

10 . Stage

Preheat oven to 400 degrees F (200 degrees C).

11 . Stage

Brush the top of the pastries with the remaining egg yolk mixture.

12 . Stage

Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.