Zebra Croissant Poğaça with Molten Chocolate Tips, FAQ & printable recipe

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 packet instant yeast (11g)
• 1 egg white
• 3 tbsp sugar
• 1 tsp salt
• 4 1/2 cups all-purpose flour
• 2 tbsp cocoa powder
• 2 tbsp cold milk
• 1 tsp chocolate spread (per triangle)
• 1 egg yolk (for brushing)

Instructions

1. In a large bowl, combine the warm milk, warm water, oil, instant yeast, egg white, sugar, and salt. Stir briefly to dissolve the yeast and sugar. Add the flour and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft and supple, not sticky. Cover with a damp cloth and let rest for 10 minutes.
2. Divide the dough in half. Place one half in a separate bowl. To the other half, add the cocoa powder and cold milk. Knead the cocoa mixture into the dough until it is evenly distributed and the dough turns a deep chocolate brown. If the dough becomes too dry, add a teaspoon of cold milk at a time. Cover both doughs with a damp cloth or plastic wrap and let them rest for 30 minutes.
3. After kneading the cocoa into one half, cover both doughs with a damp cloth or plastic wrap and let them rest for 30 minutes at room temperature. This rest allows the gluten to relax and makes the dough easier to roll and shape.
4. On a lightly floured surface, roll out each dough half into a rectangle about 1/4-inch thick. Brush the top of the plain dough lightly with water. Place the chocolate dough on top of the plain dough, aligning the edges. Press gently to seal. Using a sharp knife or pizza cutter, cut the layered dough into triangles, about 4 inches wide at the base and 6 inches long.
5. Place a teaspoon of chocolate spread at the wide base of each triangle. Spread it slightly, leaving a small border. Starting at the base, roll the dough up tightly toward the point, forming a crescent shape. Tuck the point underneath to seal. Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them.
6. In a small bowl, whisk the egg yolk with a teaspoon of water. Using a pastry brush, gently brush the tops of the croissants with the egg wash. This will give them a golden, shiny crust as they bake.
7. Preheat the oven to 375°F (190°C). Bake the croissants for 20–25 minutes, or until they are puffed and golden brown. The internal temperature of the croissants should reach 160°F (71°C) to ensure the eggs are fully cooked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Let the croissants cool on a wire rack for at least 10 minutes before serving. This allows the chocolate to set slightly and prevents burns. Serve warm or at room temperature.