2. Make a well in the bowl of flour and crumble fresh
yeast into it. Pour in milk, butter, egg, sugar, and warm
water. Mix to dissolve the yeast.
3. Combine liquids with four and work the mixture with
your hands until the dough comes together. Knead until
smooth and elastic, then divide in half.
4. Mix half of the dough with cocoa and 15 ml of milk.
5. Form both doughs in a ball cover and set aside for 1
hour.
6. Roll out both chocolate and white dough into a
rectangle. Layer one sheet of dough on top of another
and press down slightly. Cut the dough into triangles and
roll it into croissants. Place each roll on a parchmentcovered baking sheet and brush with milk.
7. Bake for 20-25 minutes, let cool down, and then stuff
with hazelnut paste.
