Follow the croissant recipe until
the dough in the fridge. When the dough is cold, take it out of the fridge and
roll it out. Cut in 20 rectangles.
Cut the chocolate in small pieces and put some on one of the long sides of each
rectangle. Roll them up (see picture). Bake them 10 minutes at 200 degrees, turn
the oven down to 180 degrees and bake 15 minutes more.
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Put
flour, 75 gram butter, yeast, milk, 50 gram sugar, 1/2 dl water and salt
together and form a dough. Let it rise 30 minutes. Divide the dough in two
and roll the parts out. Mix the rest of the butter, the rest of the sugar
and the cinnamon and spread it over the dough. Roll up the dough and cut
each in 10 pieces. Press a knife handle in the center of the buns to make
the ends come up (see picture). Bake 10 minutes at 200 degrees.
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