Csokis croissant brutálisan finom csokis kifli @Szoky konyhája

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

1. Warm the Milk

   Heat the milk gently until it reaches about 35‑40°C (lukewarm).

   Time: PT5M

2. Activate the Yeast

   Stir the fresh yeast into the warm milk until fully dissolved.

   Time: PT5M

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour, sugar, and salt.

   Time: PT5M

4. 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

5. Knead the Dough

   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

   Time: PT5M

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. Brush with Honey

    Lightly brush the tops of the croissants with acacia honey using a pastry brush.

    Time: PT5M

14. 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

15. 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