Chocolate Crescent Rolls made at home from scratch with a light and fluffy dough, and a filling of chocolate , a well-deserved morning treat to help us get through the day. So delicious, flavourful and baked to perfection, this is a French treat recipe that is super easy to make.
Now, it might not be the healthiest breakfast to have, especially if you are looking after your waistline, but one small treat now and then can't do any harm. If anything, it will make you even more determined to go back to your healthier eating, isn't it?
And even so, since it's homemade, it means that you can actually control the amount of sugar that goes in the dough, so they are not that bad after all. There is no dodgy ingredients whatsoever, and the rolls are as fluffy as they can be.
I filled the crescents with chocolate chips, which melted in the oven into a delicious chocolate filling, but other good choices are nutella (of course), or any other chocolate spread. You can also add nuts or dried fruit of your choice.
- plain flour
- full-fat milk - semi-skimmed also ok
- fast-action dried yeast
- caster sugar - or granulated sugar
- vegetable oil
- vanilla extract
- chocolate chips
- egg - for brushing
Step-by-step photos and instructions
Honestly, these are the best crescent rolls l've ever had. You really have to smell the delicate aroma that fills the kitchen when they are baking in the oven. And making them is super simple. Using puff pastry may be quicker, but this homemade dough is the best you can get.
- in a bowl, add the warm milk, fast-action yeast, a tablespoon of sugar and a tablespoon of flour, and set aside for 10 minutes
This is to test whether the yeast is still active. It should become frothy and rise, if it does not, if means the yeast is no longer active and can't be used anymore.
If you do, the dough won't double its volume, and the croissants won't be fluffy, but tough and rubbery.
- add the flour, yeast mixture, sugar, oil, and a pinch of salt, and knead well for at least 5 minutes until the dough becomes elastic and it does not stick to the hands.
- cover the bowl with clingfilm, and leave to prove in a warm place for at least 1-2 hours.
How to assemble
Once the dough is ready, use a rolling pin to roll it into a circle - you can use a sharp knife to cut it into a perfect circle once it's rolled.
- Cut the dough into half, then into quarters, then each quarter into half again to get 8 triangles.
- Add a tablespoon of chocolate chips at the edge of each triangle, add start rolling each tringle starting from the outside.
- Brush with beaten egg
- Bake in the preheated oven at 170 degrees Celsius (340 Fahrenheit) for 20 minutes or until golden and fluffy.
Of course, the filling is entirely your choice, and you can go for something else, either sweet or savoury. They are even better than the croissants you would buy from a posh French bakery.
The crescent rolls might seem too intimidating to make, but they are actually failproof and super simple. And trust me, I made them so many times, and they always turned out well.
The room temperature is crucial here: a warm place will help the yeast work its magic, if the dough is not elastic, you will not get a fluffy crescent. And the same is true for any other baked goodie that uses yeast.
The egg brushed on top helps get an even golden colour, as opposed to a more pale yellow, so I would definitely recommend it. For more breakfast ideas, why not check my: Breakfast Recipes, there is a bit for everyone to choose from.
If you’ve tried these CHOCOLATE CRESCENT ROLLS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Chocolate Crescent Rolls
- 250 g plain flour
- 150 ml full-fat milk
- 2 teaspoon fast-action dried yeast
- 2 tablespoon caster sugar
- 3 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips
- 1 egg from brushing
- To make the dough, warm up the milk (not hot), add the yeast, a teaspoon of sugar and a teaspoon of flour, and set aside for 10 minutes for the yeast mixture to become frothy.
- Sift the rest of the flour in a large bowl, add the remaining sugar, a pinch of salt, oil, vanilla extract and the milk mixture.
- Knead well for at least 5 minutes, the dough should be elastic and not stick to the hands at all - use more flour if necessary.
- Shape it into a ball, cover with clingfilm and leave to prove for 1-1,5 hours in a warm place to double its volume.
- Once the dough has proven, transfer it to the work surface and roll it into a large circle.
- Cut it first in half, then quarters, then half the quarters too, so you end up with 8 pizza-like slices.
- Add a tablespoon of chocolate chips near the edges of each triangle, then roll starting from the outside.
- Brush each crescent roll with beaten egg.
- Preheat the oven to 170 degrees Celsius. (340 Fahrenheit)
- Line a large baking tray with non-stick paper, arrange the crescents on it, then bake for about 20 minutes until golden.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure the yeast mixture is frothy before adding it to the flour, if the yeast is not active, the dough will be tough