You know that crappy feeling when you wake up and see all is white? Yeah, that’s my current mood atm. lol. The snow is back, totally white again. It’s still snowing hard atm, and very windy, it’s not even funny. We are back to mittens, hats, winter jackets, and – 16 C, booyah! lol Enough about me. How are you this FINE morning? 😉 Care to have a piece of bun?

I made these babies awhile back. They are shaped as croissant (crescent), but they are just regular sweet buns. I have yet to try my hands on vegan croissant. I do not like making regular croissant in fact. I liked eating them, not so much making them. Whatever baked goods that would require me to fold the dough too many times and require so much in the making, I would shy away in a heart beat because who has time for that? That’s what the bakeries are for 😛 I used wholewheat flour for the chocolate layer as I wanted to use up mine, but you can use regular all purpose flour 🙂 Here is the recipe if you’d like to give a try.

Plain Dough

140 g AP flour
A pinch of salt
20 g sugar
3/4 tsp active dry yeast
1 tbsp + 1 tsp veg oil
90 ml lukewarm nut milk

Chocolate Dough

140 g whole wheat flour
A pinch of salt
3 tbsp cocoa powder
20 g sugar
3/4 tsp active dry yeast
1 tbsp + 1 tsp veg oil
100 ml lukewarm nut milk

Filling

DF dark chocolate spread

How To (Do Separately)

Mix sugar, yeast and milk. Let bloom
Mix flour, salt (and cocoa powder)
Pour in oil and bloomed yeast, knead
Let rest an H
Roll flat each dough then stack, roll again
Slice into 8 portions, place filling on the wider end, roll to crescent/croissant

Hope your weather is better than mine and I will see you tomorrow again <3

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