• 500 GRAM CROISSANT DOUGH
• 150 GRAM CHOCOLATE

• 500 GRAM FLOUR
• 150 GRAM BUTTER, MELTED
• 2 TSP YEAST
• 2 DECILITER MILK
• 100 GRAM SUGAR
• 1 TSP SALT
• 2 TSP CINNAMON

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 Celsius, turn the oven down to 180 degrees and bake 15 minutes more.

Put flour, 75 gram butter, yeast, milk, 50 gr 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.