Two-Tone Chocolate Croissant Buns with Mirror Shine Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the dough is soft but not sticky. If it's too sticky, add a little more flour, but be careful not to add too much, as that can make the buns dense. When rolling the stacked dough, use gentle, even pressure to keep the layers intact. If the dough becomes too elastic and resists rolling, let it rest for a few minutes before continuing.

The simple sugar syrup is key to the mirror shine. Make it by simmering equal parts sugar and water until the sugar dissolves, then let it cool slightly. Brush it on the buns as soon as they come out of the oven, while they are still hot.

This allows the syrup to soak into the crust and create a beautiful glaze. If you prefer a less sweet bun, you can reduce the syrup or skip it, but the shine will be less dramatic.

Variations

• Add Orange Zest: Mix 1 tablespoon of orange zest into the plain dough for a citrusy twist. The orange pairs beautifully with the chocolate and adds a bright aroma. Increase the sugar slightly if you prefer a sweeter bun.
• Use Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for a heartier texture. The buns will be slightly denser but still soft. You may need to add a tablespoon or two of extra milk to keep the dough moist.
• Fill with Chocolate Chips: Sprinkle a few chocolate chips over the rolled dough before cutting the triangles. The chips will melt into the layers, creating pockets of chocolate. This adds extra richness and a more intense chocolate flavor.
• Make a Cinnamon Swirl: Instead of cocoa, mix 2 teaspoons of ground cinnamon with the sugar and knead it into the smaller portion of dough. The result is a cinnamon-vanilla swirl. This variation is especially nice in the fall.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Do not refrigerate, as it will dry them out. For longer storage, freeze.

Freezer

Freeze fully cooled buns in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat in a 300°F oven for 5 minutes.

Reheat

To refresh, place buns on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes. Avoid microwaving, which makes them rubbery.

Store the buns in an airtight container at room temperature for up to 2 days. They are best eaten the day they are made, but they can be refreshed in a 300°F (150°C) oven for 5 minutes to restore some crispness.

If storing longer, freeze them. To freeze, let the buns cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature or reheat in the oven.

The dough can be prepared the night before. After the first rise, punch it down, cover tightly, and refrigerate overnight. The next day, let it come to room temperature for about 30 minutes before shaping.

The shaped buns can also be refrigerated for up to 12 hours before baking; let them come to room temperature and proof until doubled before baking. This makes the recipe perfect for a weekend morning when you want fresh buns without early rising.

Serving ideas

Serve the buns warm, ideally within an hour of baking, when the chocolate is still melty and the crust is slightly crisp. They are delicious on their own, but a dusting of powdered sugar or a side of whipped cream can be a nice addition. For breakfast, pair them with coffee, tea, or a glass of cold milk. They also make a lovely afternoon treat with a cup of hot chocolate.

If you have leftovers, they can be split and toasted lightly in a toaster oven or under the broiler for a few seconds to revive the crispness.

The buns are also wonderful when filled with a little chocolate spread or jam, though they are plenty flavorful as is. For a special brunch, arrange them on a platter with fresh fruit and berries. The zebra pattern inside makes them a conversation starter.

Frequently asked questions

Recipe card

Two-Tone Chocolate Croissant Buns with Mirror Shine

Prep 30 minCook 22 minRest 1 h 30 minTotal 2 h 22 minServes 12

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1/2 cup vegetable oil
• 2 1/4 tsp active dry yeast (one packet)
• 3 tbsp granulated sugar
• 4 cups all-purpose flour, plus more for dusting
• 3 tbsp Dutch cocoa powder
• 2 tbsp milk
• 1/4 cup unsalted butter, melted
• 1/4 cup simple sugar syrup

Instructions

1. In a large bowl, whisk together the warm milk, warm water, oil, yeast, and sugar. Let sit for 5 minutes until foamy. Gradually add the flour, stirring with a wooden spoon until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
2. After the dough has risen, punch it down and divide it into two portions: one third for the cocoa dough and two thirds for the plain dough. In a small bowl, mix the cocoa powder with the 2 tablespoons of milk to form a paste. Knead the cocoa paste into the smaller portion of dough until the color is uniform and the dough is smooth. Keep both doughs covered while working.
3. On a lightly floured surface, roll out the plain dough into a large rectangle about 1/4 inch thick. Roll the cocoa dough into a similar rectangle, slightly smaller. Place the cocoa rectangle on top of the plain dough and gently press together. Using a rolling pin, roll the stacked dough into a single large rectangle, about 1/4 inch thick. The two layers should adhere without air pockets.
4. Using a pizza cutter or a sharp knife, slice the stacked dough into long, slender triangles. Each triangle should be about 4 inches wide at the base and taper to a point. Work quickly to keep the dough from warming too much. If the dough becomes too soft, chill it in the refrigerator for 10 minutes before cutting.
5. Starting from the wide base of each triangle, roll the dough up toward the pointy tip, keeping the roll tight and even. Slightly curve the ends to form a crescent shape. Place the shaped buns on a baking sheet lined with parchment paper, leaving about 2 inches between each. Cover with a clean towel and let proof for 30 minutes, or until puffy and nearly doubled.
6. Brush the proofed buns generously with the melted butter. Make sure to coat the tops and the sides evenly, as this will help them brown and develop a rich, buttery flavor. If the butter has solidified, reheat it gently until liquid again.
7. Preheat the oven to 360°F (182°C). Bake the buns for 22 minutes, or until they are puffed and golden brown. The internal temperature of the dough should reach at least 190°F (88°C) to ensure the center is fully baked. If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
8. Remove the buns from the oven and immediately brush them with the simple sugar syrup. The syrup will give them a mirror-like shine. Let the buns cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The buns are best served warm, but they can also be enjoyed at room temperature.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

45 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.