Two-tone Nutella croissant buns

Ingredients

• For the dough: 200 ml warm milk
• 200 ml warm water
• 125 ml vegetable oil
• 1 egg white
• 10 g instant yeast
• 2 tsp sugar
• 2 tsp salt
• 5 cups all-purpose flour
• 4 tbsp cocoa powder
• Nutella, for the filling
• For the wash: 1 egg yolk + 1 tbsp milk

Instructions

1. Mix the milk, water, oil and egg white. Separately combine the flour, yeast, sugar and salt, then bring together and knead 8 minutes.
2. Divide the dough in two and knead the cocoa into one half. Rest both 40 minutes.
3. Roll out the plain dough, wrap it around the cocoa dough, and roll out again so the layers stripe.
4. Cut into triangles, add Nutella at the base of each, and roll into croissants.
5. Proof 30 minutes, brush with the yolk wash, and bake at 180°C (350°F) for 25–30 minutes, until striped and glossy.