Chocolate Croissants

Ingredients

• The dough:
• 3 small eggs (separate the yolks from the whites and use only one yolk and two whites in the dough; put the third white in the filling and the other two yolks for brushing the dough)
• 1 kilo all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon instant yeast
• 1/2 cup warm milk - add more while kneading as needed
• 1 cup yogurt
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil
• 1 tablespoon butter, at room temperature
• To color the dough chocolate brown, add to half the dough: 3 tablespoons sweet cocoa powder + 2 tablespoons liquid milk (optional)
• To color the whole dough, double the amount of cocoa and milk
• The filling:
• Chocolate sauce, any kind you like
• For brushing the dough:
• Yolks of 2 eggs + 1 teaspoon chocolate sauce

Method

1. Place the flour in a kneading bowl.
2. In a separate bowl, dissolve the yeast in 1/2 cup warm milk and 1 tablespoon sugar, and leave it until it activates.
3. Add the salt, baking powder, and 5 tablespoons sugar to the flour and mix.
4. Whisk the whites of 2 eggs and 1 egg yolk together by themselves.
5. Make a well in the center of the flour mixture, then pour into it the activated yeast with the milk, the egg mixture, vinegar, yogurt, oil, and butter. Knead until you get a soft, cohesive dough. You can add some warm milk if the flour needs more liquid. Note: To get a dough with a chocolate-brown color, divide the dough into two parts and leave the first part as is, then add the cocoa and liquid milk (as mentioned in the ingredients) to the second part and knead.
6. Cover the dough and leave it to rise for at least 1 hour, or according to the weather.
   Timers: 60 min
7. Divide the dough into balls and shape them in the usual croissant shape.
8. Fill each piece with ready-made chocolate sauce available in stores (or sandwich spread), or with homemade sauce prepared earlier.
9. Place the croissants on a tray greased with a little oil or lined with parchment paper.
10. Cover them and let them rest again for 30 minutes.
    Timers: 30 min
11. Whisk the egg yolks with the chocolate sauce to make the mixture used for brushing the tops of the croissants, then brush the tops with the mixture.
12. Place the tray on the middle rack of a preheated oven at medium heat and bake the chocolate croissants until cooked through and golden on both sides.
13. Chocolate croissant recipe from a friend of the Shou Tabkhin Today site
14. Ruqayya Hassan Qasim Hijazi
15. For more sweet recipes from Ruqayya, try Lazy Cake
16. Another of Ruqayya's gems, try Apple Cake with Caramel Custard
17. For more sweet and delicious pastries from Ruqayya, here is German-Style Chocolate Croissants