Chocolate Croissant Bread Snacks (Air Fryer)

Place the flour in a mixing bowl and make a well in the center.

Add the yeast, sugar, lukewarm water, and milk. Let it sit for about 5 minutes.

Add the egg white and vegetable oil, then knead into a soft dough (the amount of flour needed may vary depending on the type of flour).

Divide the dough into two equal portions.

To one portion, add the cocoa powder, water, and vegetable oil. Knead until the cocoa is fully incorporated.

Cover both doughs and let them rise until doubled in size.

Roll the cocoa dough into a 25 × 25 cm square.

Place the plain dough on top and roll both together into a 60 × 50 cm rectangle.

Cut the chocolate dough into strips using a pizza cutter.

Sprinkle milk chocolate chips evenly over the surface.

Press the chocolate chips into the dough to ensure they adhere.

Cut the dough into 8 triangles.

Spread hazelnut spread onto each triangle.

Place a spoonful of hazelnut spread at the wide end of each triangle and roll them up into croissant shapes.

Arrange them on a baking tray and let them rise again until doubled in size.

Brush with the reserved egg yolk and sprinkle with chopped hazelnuts if desired.

Bake in a preheated 350°F (356°F) fan‑forced oven until golden brown.

Preheat the Air Fryer to 325°F for 3‑5 minutes.

Place the unbaked croissant dough into the air fryer basket, arranging multiple croissants with space between them.

Brush the croissants with the reserved egg yolk.

Air fry at 325°F for 10‑12 minutes, or until beautifully golden brown and fully cooked.

If they brown too quickly, loosely cover them with a piece of foil for the last few minutes.

Sprinkle chopped nuts over the baked croissants.