Double-Chocolate Crescent Rolls

Directions

1. 1
   Sift the flour twice.
2. 2
   Set aside about 100 grams and put the rest in a large bowl and add the cocoa powder, yeast and sugar.
3. 3
   Whisk thoroughly.
4. 4
   Set aside.
5. 5
   In a small bowl whisk together the warm water, oil and egg until well blended.
6. 6
   Make a little well in the middle of the flour mixture and pour in the wet ingredients.
7. 7
   Mix with a wooden spoon until the dough starts to come together.
8. 8
   Proceed to knead the dough with your hands, adding the reserved flour as you knead it.
9. 9
   Keep kneading until the dough becomes smooth and elastic.
10. 10
    Lightly oil the surface of the dough, cover with a towel and let the dough rise in a warm place for about an hour.
11. 11
    Knead the risen dough briefly, then cover it again and let it rise for another 30 minutes.
12. 12
    After the dough has risen for the second time, divide it into three parts, roll out each of them in a circle under 5 millimeters thick and cut each dough circle into 8 equal sized triangles.
13. 13
    Put a bit of dark chocolate on the wider end of each triangle and start rolling it towards the narrower end, shaping a crescent roll.
14. 14
    Arrange the rolls on a baking sheet lined with baking paper and let them rise for another half hour.
15. 15
    Preheat your oven to 200 C (395 F).
16. 16
    Bake the rolls in the preheated oven for 12-15 minutes.