Description
Flaky, buttery Chocolate Almond Croissant Rolls combine rich melted dark chocolate and nutty almond paste inside a perfectly laminated croissant dough, topped with sliced almonds for a delightful crunch. Ideal for breakfast, brunch, or a sweet treat, this recipe guides you to create bakery-quality rolls from scratch with customizable options for various dietary needs.
Ingredients
Units
Scale
Dough Ingredients
- 3 1/2 cups (440g) all-purpose flour
- 1 1/4 cups (300ml) cold milk
- 2 1/4 tsp (one packet) active dry yeast
- 1/4 cup (50g) sugar
- 1 tsp salt
- 2 large eggs
- 1 1/4 cups (280g) cold unsalted butter (for lamination)
Filling Ingredients
- Almond paste or almond cream, about 1 tsp per roll
- Dark chocolate or chocolate chips, roughly chopped, about 1 tbsp per roll
Topping
- 1 egg (for egg wash)
- Sliced almonds, for sprinkling
Instructions
- Prepare the Dough: Mix active dry yeast with warm milk and a pinch of sugar; let it activate until frothy. In a large bowl, combine flour, sugar, salt, and eggs, then add the yeast mixture to form a soft, elastic dough. Knead briefly, then refrigerate for 2 hours to rest.
- Laminate with Butter: Roll the chilled dough into a rectangle. Spread cold, flattened butter over two-thirds of the dough. Fold the dough into thirds, roll out again, and fold twice more, chilling between folds to keep the butter firm and maintain distinct layers.
- Shape the Rolls: Roll the laminated dough into a large rectangle and cut into squares. Place about 1 teaspoon of almond paste and a few pieces of chopped chocolate in the center of each square. Fold dough over and roll into a crescent or traditional croissant shape.
- Proof the Rolls: Place shaped rolls in a warm, draft-free environment. Allow them to rise until doubled in size, about 1 to 2 hours, to develop a light and airy texture.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Brush rolls with beaten egg wash and sprinkle sliced almonds on top. Bake for 18-22 minutes or until golden brown and puffed. For more shine, brush egg wash again halfway through baking.
Notes
- Keep dough and butter cold during lamination to ensure flaky layers.
- Use a kitchen scale to measure flour accurately for light croissants.
- Do not rush the proofing step to achieve airy rolls.
- Brush egg wash twice for a deeper, glossy crust.
- Choose high-quality dark chocolate for best flavor and melting texture.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg