Chocolate Croissant Rolls
Soft marbled cocoa and plain dough rolled into classic croissant shapes, filled with hazelnut spread and dark chocolate chips
Ingredients
Main Dough
- 4.5 cups flour
- 1 cup warm milk
- 1/2 cup warm water
- 1 egg white yolk reserved for decoration
- 1/2 cup vegetable oil
- 3 tablespoons granulated sugar
- 1 packet instant yeast
- 1 pinch salt
Chocolate Dough
- 2 tablespoons cocoa powder
- 3 tablespoons water
- 4 tablespoons vegetable oil
Filling
- Hazelnut spread
- Dark chocolate chips
Decoration
- 1 egg yolk
- Poppy seeds
- Dark chocolate chips extra
Instructions
- Place the flour in a large bowl and make a well in the center. Add the yeast, sugar, warm milk, and warm water into the well. Let sit for 5 minutes.
- Add the egg white and vegetable oil, then knead until you get a soft dough.
- Divide the dough in half. Knead the cocoa powder, water, and vegetable oil into one half until smooth.
- Cover both doughs and let rise until puffy.
- Roll the plain dough into a 25 x 25 cm square. Place the cocoa dough in the center and fold the plain dough over it like a bundle.
- Dust with flour and roll the bundled dough out to roughly 60 x 50 cm.
- Sprinkle dark chocolate chips over the surface.
- Cut the dough into 8 equal triangles.
- Spread hazelnut cream on the wider end of each triangle and roll up like a croissant.
- Place on a parchment-lined baking sheet, cover, and let rise again until nearly doubled.
- Brush with egg yolk, sprinkle with poppy seeds and a few extra chocolate chips.
- Bake at 180°C (350°F) until golden brown, about 18–22 minutes.
Notes
Store at room temperature in an airtight container for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.