1)First step, sponge

1. In a small bowl, combine warm water, granulated sugar and active dry yeast. Cover and let it sit for about 5 to 10 minutes until frothy. That will indicate that the yeast is ready to use.
2. If your yeast doesn’t have any reaction after 10 to 15 minutes your yeast is probably dead and you should try this step again, maybe the water you used was too hot or maybe your yeast is expired, if expired make sure to buy a new one to make the Jellycat croissant recipe.

2)Second step, Rest of ingredients

1. In the bowl of your stand mixer or a mixing bowl, add all purpose flour, salt, milk, egg, soft butter, and the yeast mixture you prepared before.

3)Third step, knead

1. Knead the dough on medium speed using the dough hook attachment for about 10 – 15 minutes until the dough becomes elastic and smooth. Grab about 30 grams of dough and separate it to color it with coca powder or food coloring, knead this cocoa power dough mixture until its fully incorporated.

4)Forth step, dough

1. Lightly grease a clean and dry bowl with some oil or cooking spray to prevent the dough from sticking. Place both dough in the greased bowl leaving some separation between each other and cover it with plastic wrap or a damp kitchen towel. Let it rise for about 1h and 30 minutes or until it doubles in size in a warm place.

5)Fifth step, roll out the dough and cut

1. Lightly flour your work surface to prevent sticking, roll out the (plain) dough into a large rectangle using a rolling pin. Using a sharp knife, cut the dough into rectangles, start from the base and cut upwards towards the top creating several triangles across the whole rectangle.

6)Sixth step, fill

1. Starting at the base of the triangle, place a small rectangle of marble cheese at the wide end of the triangle, be careful not to overfill or it could break your croissant bread and leak out during baking.

7)Seventh step, shape

1. Starting form the base with the filling, carefully roll each triangle towards the tip, ensuring that the cheese stays inside. Roll it up tightly but not too tightly that the dough tears.

8)Eight step, attach the feet

1. Divide the cocoa dough into small pieces about the size of a marble and shape them into small over feet and tiny legs. Using a tiny amount of water attach the little feet to the bottom of each croissant,. Place your shaped croissants on a baking tray lined with parchment paper.

9)Ninth step, second rise

1. Cover the croissants bread with a damp towel or plastic wrap and let them rise again in a warm place for about 30 minutes until they puff up. Preheat the oven to 340 F ( 170 C ).
2. Crack one egg in a small bowl and add heavy cram and mix. Brush the top of the cute jellycat croissants with this mixture for a shiny golden finish.

Tenth step, bake

1. Place the tray in the preheated oven and bake for about 18 to 20 minutes or until the croissant breads are golden brown.

Eleventh step, decorate

1. Melt some chocolate and pour it on a piping bag, cut the tip very small and decorate the croissant adding some cute eyes and happy smile! Happy baking!