Ingredients
Method
- Add all the dry ingredients to a big bowl. Melt coconut oil.
- Mix melted coconut oil with milk. Add wet ingredients to the bowl and knead for about 5 minutes.
- Cover with wet cloth or bees'-wax wrap or plastic wrap and let it rise for about an hour or until it doubles in size.
- Give the dough another kneading and then take it out of the bowl. Make 4 smaller balls out of it by cutting it in 4 pieces (pizza style) and then kneading each of the 4 pieces into a ball.
- Take one small ball and roll it out on a floured surface. Cut it in eight triangles as if you were cutting pizza.
- Take one triangle and prolong it by gently pulling the corners apart. Don't overstretch it; you might tear it apart.
- Take a bit of chocolate spread and put it in the middle of the shorter line of the triangle. Start rolling from that same side to create a roll. Curve it a bit to create a crescent shape.
- Be careful when rolling. You want the last corner to be under the roll when baking, otherwise, it might unroll in the oven.
- Repeat the same with all 8 triangles and all 4 balls (together 32 crescent rolls). Before baking, spread some melted coconut oil on top of each roll. Let them rest for another 30 minutes before baking (cover them with wrap or towel).
- I usually bake in two rounds, 16 rolls per tray.
- Bake at 180°C for 15-17 minutes or until golden brown.
- They are the best when freshly baked, but if you keep them in an air-tight container they should last at least 2 more days.
Notes
They are wonderful with apricot jam or blueberry jam. But hey, let your imagination run and fill them up with anything your heart desires! You can prepare them the night before and bake them in the morning. Keep them rolled and ready on the tray in the fridge.