Easy Pain au Chocolat

Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.

Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.

Add the milk and stir together until a shaggy dough forms (bear in mind that the dough will become more moist as it rests).

Wrap the dough tightly in plastic wrap and chill for 1 hour.

On a lightly floured surface, roll the dough into a long rectangle shape.

Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)

Wrap tightly and chill for 1 more hour, then roll it out to a rough square shape (approx. 17-inches wide by 17-inches long).

Trim off any uneven edges and cut the dough into 15 rectangles (about 5-inches by 3-inches).

Place one chocolate baton at the short end of each rectangle, then begin rolling the dough around the chocolate.

Place another chocolate baton about 1 1/2-inches from the other short end of the rectangle, and continue to roll, tucking the seam on the underside of the unbaked croissant.

Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).*

Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.

Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

Dust with powdered sugar (optional).