Butter croissants with cocoa and nut-poppy filling

Description

Sweet, plump, with a delicate aroma of chocolate bagels.

Ingredients

Flour

800 g
Milk

250 ml
Yeast

30 g
Chicken egg

3 piece
Sugar

7 Tbsp
Cocoa powder

5 Tbsp
Butter

50 g
Walnuts

2 Tbsp
Mac

3 Tbsp
Vanilla

1 pack

Cooking

First, prepare the sourdough. In 50 ml of warm milk dissolve the yeast, add 2 tbsp of sugar and the same of flour. All this set in a warm place for 15 minutes (for example, in an oven heated to 30 degrees). At this time, whisk eggs with sugar and vanilla, add the warm milk with melted it with butter. Combine the yeast mixture with the milk-egg mixture and separate it into two parts.

In the first part add cocoa and 400g of flour. The dough should slightly stick to hands.

In the second part add the remaining 400g of flour, knead the dough. The balls are placed in a bowl, separating them with a damp towel, they also cover. Put in a warm place for 1 hour.

Prepare the filling. Share the egg white and the yolk. Protein whisk, add cocoa, sugar, nuts and poppy seeds. I added 2 tbsp of milk. The yolk is to lubricate bagels. Each ball is divided into two parts. Roll out one white and one brown. The white cake with your hands distribute half of the filling and cover with second Korzh. Also done with the remaining batter.