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Homemade Candy-Striped Croissants

Need a quick go-to chocolate croissant recipe? Try these Dark Chocolate Striped croissants drizzled with a little extra dark chocolate!

Traditionally croissants are laminated with butter and you create a slab of butter that you fold into the dough multiple times. It's quite complicated and can be messy. This recipe is an easy no-fuss croissant that will easily come together in no time :)

You can even make them vegan using Earth Balance & Just Egg...


Homemade Candy-Striped Croissants:

Yield: 8 Large or 14 Minis Cook Time: 4 Hr


- 2 Cups AP Flour or Whole Wheat Flour

- 4 ½ Tbsp Granulated Sugar

- 2 tsp Active Dry Yeast

- 1 ½ tsp Salt

- ¾ Cup Earth Balance or Butter, Chilled

- ½ Cup Soy Milk, Milk, or Water

- Egg Wash (1 Egg + 1 tsp Cold Water, Mixed) or Vegan Wash with Just Egg

- 1/8 Cup Dark Chocolate

- 16 Dark Chocolate Baking Sticks

- *Optional: Powdered Sugar for Topping


1. Gather all ingredients. Whisk flour, sugar, yeast, and salt in a large bowl.

2. Add butter to flour and blend using a fork or pastry cutter.

3. Add milk and stir together or mix using a dough hook attachment until dough forms into aball.

4. Reserve ¼ of the dough and set aside. Place the remaining dough on a lightly floured plate and cover with plastic wrap. Refrigerate dough for about an hour.

5. Take the reserved dough and add 1/8 cup melted & cooled dark chocolate. Mix the dough to combine chocolate and knead until the dough is the same color throughout. Roll into a ball and let rest, covered at room temperature.

6. Remove remaining dough from the fridge after 1 hour and let come to room temperature for 30 minutes.

7. Next, roll out the refrigerated dough into a long rectangle on a lightly floured surface. Take the chocolate dough and roll out into a slightly smaller rectangle as well, set aside.

8. Fold the refrigerated dough into thirds, rotate 90 degrees and repeat rolling out. Place dough in freezer for five minutes. *It is very important that the butter doesn’t melt when folding, the dough won’t flake if the butter melts*

9. Repeat the folding process (Steps 7-8) and return to freezer for an additional five minutes. Brush water over the top of the refrigerated dough. Drape the chocolate dough over the top of the refrigerated dough. Combine together using a rolling pin.

10. Wrap dough once again and refrigerate for an additional hour.

11. Finally, roll out the combined doughs into one long rectangle (~20 in wide and 40 in long). Cut dough into long and skinny triangles, making sure the widest part is about 2-3 inches long.

12. Cut a small notch into the wide part of each croissant, about ½ in deep. Place 2 chocolate baking sticks at the top of the wide part of the roll. Start rolling the croissant from the wide end to the skinny end, keeping the croissant dough tight as you roll. Tuck the end underneathcroissant.

13. Place rolls on parchment or Silpat, cover with a damp towel and proof in a warm area for 1 hour. Let proof until you can see the layers in the dough beginning to form.

14. Preheat oven to 375F.

15. Brush croissants with egg wash. Bake for 15-20 minutes for large croissants and 7- 9 minutes for mini croissants. Bake until golden brown, enjoy!


- You can also create raspberry or even Nutella striped Croissants!

- A fun idea might be to do different colored striped croissants and create the rainbow with all the colors :)

Click Link Below For Recipe PDF:

Homemade Candy Striped Croissants
Download PDF • 188KB

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