Chocolate crescent rolls

Chocolate crescent rolls

It’s the first day of school and I feel like making my kids a treat. The first thing that comes to mind when I want to make something tasty is a yeast dough. I love to make all types of cakes but nothing beats yeast. It reminds me of home. Have I already mentioned how much I love yeast?
After two months of being together all the time, the summer break is over and I’m going to surprise them with an amazing yeast cake, or to be more precise, crescent rolls filled with chocolate. It’s not complicated, I explain everything picture by picture to make it easier to follow.
This makes quite a lot so decide whether you want to double the recipe. The crescent rolls are super tasty and just as beautiful.
A winning recipe! The dough is wonderful and easy to work with, which ensures a great result.

Makes 24 crescent rolls

Preparation:

1. Place the flour, sugar, instant pudding mix and salt in the bowl of a mixer and mix for a few seconds. Add the yeast and continue mixing, then gradually add the milk, egg yolks, and butter and mix until you get a soft smooth dough.

2. Place the dough in a greased bowl and cover. Let rise 1.5-2 hours or until doubled in size.

3. Divide the dough into 24 pieces. Roll each piece into a 10 x 15 rectangle, spread chocolate on the top part, score the bottom part up to a third of the height of the dough.

4. Roll from the top to the scores on the bottom and form into a crescent shape.

5. Heat an oven to 180°C, arrange on a baking tray and let rise for around 15 minutes.

6. Beat eggs and honey and brush the crescent rolls. Bake for 15-20 minutes.

7. Heat the water and sugar in a pan for 2-3 minutes until dissolved and brush the crescent rolls when they come out of the oven.

Good to know…
You can freeze these and then heat them up in the microwave just before serving. They’ll taste as if you just baked them.