Csokis croissant brutálisan finom csokis kifli @Szoky konyhája
Csokis croissant brutálisan finom csokis kifli @Szoky konyhája is a medium Hungarian recipe that serves 16. 416 calories per serving. Recipe by Szoky konyhája on YouTube.
Prep: 2 hrs 10 min | Cook: 12 min | Total: 2 hrs 42 min
Cost: $2.56 total, $0.16 per serving
Ingredients
- 300 ml Milk (lukewarm (35‑40°C))
- 600 g All-Purpose Flour (fine, sifted)
- 25 g Fresh Yeast (active, room temperature)
- 1 large Egg (room temperature)
- 25 g Granulated Sugar (for dough, 2 tbsp)
- 2 tsp Salt (fine sea salt)
- 100 g Unsalted Butter (softened, cut into cubes (for dough))
- 1 tsp Vanilla Sugar (optional, adds subtle vanilla aroma)
- 150 g Unsalted Butter (softened (for chocolate spread))
- 60 g Dutch Cocoa Powder (high‑quality, 8 tbsp)
- 100 g Granulated Sugar (for chocolate spread, 8 tbsp)
- 30 g Acacia Honey (for glaze, about 2 tbsp)
Instructions
Warm the Milk
Heat the milk gently until it reaches about 35‑40°C (lukewarm).
Time: PT5M
Activate the Yeast
Stir the fresh yeast into the warm milk until fully dissolved.
Time: PT5M
Combine Dry Ingredients
In a large mixing bowl, whisk together the sifted flour, sugar, and salt.
Time: PT5M
Add Wet Ingredients
Create a well in the flour mixture, add the egg, softened butter, vanilla sugar (if using), and the yeast‑milk mixture. Mix until a shaggy dough forms.
Time: PT5M
Knead the Dough
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Time: PT5M
First Rise
Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 30 minutes.
Time: PT30M
Punch Down and Second Rise
Gently deflate the dough, shape it into a ball, cover again and let it rise for another 30 minutes.
Time: PT30M
Roll Out the Dough
Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 1 cm thick.
Time: PT10M
Prepare Chocolate Spread
In a small bowl, blend the 150 g softened butter, Dutch cocoa powder, and 100 g sugar until smooth and glossy.
Time: PT5M
Spread the Chocolate Mixture
Evenly spread the chocolate‑cocoa butter mixture over the rolled‑out dough, leaving a small border around the edges.
Time: PT5M
Cut and Roll Croissants
Using a sharp knife or pizza cutter, cut the dough into strips (about 5 cm wide). Starting at one short end, roll each strip tightly into a croissant shape and place seam side down on the parchment‑lined sheet.
Time: PT10M
Chill Before Baking
Cover the tray with a clean kitchen towel and let the shaped croissants rest for 15 minutes at room temperature. (Optional: freeze 15‑20 pieces for later use.)
Time: PT15M
Brush with Honey
Lightly brush the tops of the croissants with acacia honey using a pastry brush.
Time: PT5M
Bake
Bake in a pre‑heated fan oven at 200 °C for 12 minutes, or until the tops are golden and the chocolate is bubbling.
Time: PT12M
Temperature: 200°C
Cool and Serve
Remove the croissants from the oven, let them cool on a wire rack for 15 minutes. Optionally brush with a second thin layer of honey for extra gloss.
Time: PT15M
Nutrition Facts
- Calories
- 416
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of Milk: Almond milk, Oat milk
- Instead of All-Purpose Flour: Bread flour, Pastry flour
- Instead of Fresh Yeast: Instant dry yeast (1 tsp)
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Granulated Sugar: Coconut sugar
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine
- Instead of Vanilla Sugar: Vanilla extract (½ tsp)
- Instead of Unsalted Butter: Margarine
- Instead of Dutch Cocoa Powder: Natural cocoa powder
- Instead of Granulated Sugar: Brown sugar
- Instead of Acacia Honey: Maple syrup
Equipment Needed
- Mixing Bowl
- Wooden Spoon or Dough Hook
- Rolling Pin
- Pastry Brush
- Baking Sheet
- Parchment Paper
- Sharp Knife or Pizza Cutter
- Oven
Critical Steps — Do Not Skip
- Activating the yeast in lukewarm milk
- Kneading the dough until smooth and elastic
- Allowing both rises (first and second) for proper fermentation
- Rolling the dough to an even 1 cm thickness
- Spreading the chocolate‑cocoa butter mixture evenly
- Shaping the croissants without tearing the dough
- Baking at the correct temperature and time
Chef Tips from the Video
- Use high‑quality Dutch‑process cocoa for a deep chocolate flavor and smoother texture.
- For an extra flaky layer, fold the dough once (like a simple lamination) before spreading the chocolate.
- If you prefer a less sweet croissant, reduce the sugar in the chocolate spread to 6‑7 tbsp.
Troubleshooting
Dough does not rise.
Check that the milk was not too hot (above 45°C) which can kill the yeast. Use fresh yeast and ensure a warm, draft‑free environment.
Croissants spread too much and lose shape.
Make sure the dough is rolled to the correct thickness and chilled for at least 15 minutes before baking. Over‑proofing can also cause spreading; bake as soon as the final rise is complete.
Chocolate filling is gritty.
Sift the cocoa powder before mixing and ensure the butter is at room temperature so it fully incorporates.
Top is pale after baking.
Brush with a thin layer of honey just before the last 2 minutes of baking, or increase oven temperature by 10 °C.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat briefly before serving.
Freezer: Freeze baked croissants in a single layer, then transfer to a freezer bag. Reheat from frozen at 180 °C for 8‑10 minutes.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Freeze unbaked, shaped croissants on a parchment sheet; transfer to a freezer bag once solid.
- Baked croissants can be reheated in a toaster oven for a crisp exterior.
- The chocolate spread can be prepared up to 2 days ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of chocolate croissant in Hungarian cuisine?
While the classic croissant originates from France, Hungarian home bakers have embraced it as a sweet breakfast treat, often adding a rich cocoa spread. In Hungary, it is commonly served with coffee or tea and is a favorite for weekend family gatherings.
What are the traditional regional variations of chocolate croissant in Central European cuisine?
In Central Europe, variations include adding ground walnuts, cinnamon, or fruit preserves to the filling. Some Hungarian families also drizzle the finished croissant with honey, as shown in this recipe, instead of the traditional egg wash.
How is chocolate croissant traditionally served in Hungarian households?
It is typically served warm, brushed with a thin layer of honey for shine, and enjoyed alongside a cup of strong coffee or tea. Freshly baked croissants are often placed on a platter and eaten straight from the oven.
On what occasions or celebrations is chocolate croissant traditionally associated in Hungarian culture?
Chocolate croissants are popular for weekend breakfasts, school mornings, and as a special treat for children’s birthdays. They are also made ahead and baked fresh for family gatherings or holiday brunches.
What makes chocolate croissant special or unique in Hungarian pastry tradition?
The use of a generous chocolate‑cocoa butter spread and a honey glaze sets the Hungarian version apart, giving it a richer flavor and a glossy finish that differs from the classic French butter‑only croissant.
What are the most common mistakes to avoid when making chocolate croissant at home?
Common errors include using milk that is too hot, over‑kneading the dough, letting the dough rise too long, and spreading the chocolate mixture too thickly. Each of these can lead to a dense texture or a greasy filling.
Why does this chocolate croissant recipe use honey instead of an egg wash for glazing?
Honey provides a natural sweetness and a beautiful golden shine without the added cholesterol of egg. It also adds a subtle floral note that complements the cocoa filling.
Can I make chocolate croissant ahead of time and how should I store it?
Yes. Shape the croissants, place them on a parchment sheet, and freeze them for up to a month. When ready, bake directly from frozen at 200 °C for 12‑14 minutes, or thaw and bake as usual.
What texture and appearance should I look for when making chocolate croissant?
The croissant should have a lightly crisp, golden top with a glossy honey sheen, while the interior remains soft, airy, and buttery. The chocolate filling should be glossy and slightly oozing but not runny.
How do I know when chocolate croissant is done cooking?
The croissants are done when the tops are deep golden brown, the chocolate filling is bubbling, and a tap on the bottom sounds hollow. An internal temperature of about 95 °C indicates they are fully baked.
What does the YouTube channel Szoky konyhája specialize in?
The YouTube channel Szoky konyhája specializes in simple, home‑cooked Hungarian recipes, focusing on practical techniques, budget‑friendly ingredients, and step‑by‑step guidance for everyday cooks.
How does the YouTube channel Szoky konyhája's approach to Hungarian pastry cooking differ from other cooking channels?
Szoky konyhája emphasizes using readily available supermarket ingredients, offers clear visual cues for dough handling, and often suggests healthier alternatives like honey instead of egg wash, making traditional Hungarian pastries more accessible to modern home cooks.
Last updated: September 6, 2026
