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
Celsius and bake 15 minutes more.
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 Celsius.