German Breakfast Pastry
German Breakfast Pastry
If you want to pamper your sweetheart on a Sunday morning with a cozy and delicious breakfast, just bake these German breakfast pastry chocolate croissants.
This delightful German pastry also make a great fit for afternoon coffee or any time from morning to afternoon. These sweet biscuits with chocolate fillings are always a great choice and easy to make.
How is this German Chocolate Pastry called in German?
The pastry is called “Schokoladenhörnchen” or short “Schokohörnchen”.
How to pronounce “Schokoladenhörnchen” in German?
Listen to this audio file to hear how to say “Schokoladenhörnchen” in German.
How to make German Chocolate Pastry Video Tutorial
Authentic German Chocolate Crescents Recipe
German Chocolate Crescent Rolls
This German breakfast pastry is filled with chocolate and makes the perfect little treat not only for a Sunday brunch.
Ingredients
- 4 cups flour
- 2 ¼ tsp. dry yeast
- ½ cup sugar
- 1/2 tsp. salt
- 6 tbsp. butter, soft
- 1 cup milk, lukewarm
- 1 egg
- 1 bar of your favorite chocolate
Instructions
- To a large bowl, add flour, yeast, salt, and sugar and mix well.
- Cut the soft butter into pieces.
- Add the butter, the egg and the lukewarm milk to the bowl.
- Knead to a smooth dough.
- Cover with a clean kitchen towel.
- Fill a larger bowl with warm water and place the bowl with the yeast dough into the water.
- Let rise for about 1 hour.
- In the meantime, cover a baking sheet with baking paper and cut the chocolate bar into 12 equal sized pieces.
- Knead the dough briefly on a lightly floured work surface for a couple of minutes.
- Roll the dough out to a round shape of about 1/2-inch thickness.
- Cut the dough into 12 equal triangles.
- Place one piece of chocolate on each triangle and roll up to a crescent.
- Place the crescents on the baking sheet.
- Crack the egg into a small bowl and mix well, then brush the crescents with the egg wash.
- Allow to rise for 15 minutes while heating the oven to 400F.
- Bake for about 10-15 minutes until golden brown.
- Let cool completely and dust with powdered sugar.
Notes
The crescents will keep fresh for about 2-3 days.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 269Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 31mgSodium: 148mgCarbohydrates: 42gFiber: 1gSugar: 10gProtein: 5g
Tip
Dust with powdered sugar. This will give you a wonderful presentation of these delightful German pastries.
Sounds delicious! I hope to make these sometime!
Thank you, this pastry is one of my favorite. I hope you will give it a try. Guten Appetit!
Is there other traditional fillings? With only 2 of us i thought maybe making two or three different types. Definitely chocholate will be one of them
Thanks for the recipes and channel. After 3 and a half years in Frankfort German food.is.one of my favorite.
Thank you for your nice comment, I know Frankfurt well, my husband lived there while we were dating. Traditionally you can fill this pastry also with vanilla pudding cream, apple filling or nut filling. And for a quick more contemporary version it is really tasty with Nutella. They freeze very well and you just need to place them for about 30 sec. in the microwave and let them rest for about 30 additional seconds. They taste almost like freshly baked. Hope that helps 🙂 Guten Appetit!
Hi,
This recipe looks amazing and I wish to try it.
Can you please share the cup measurements in grams please as it always differs.
Thanks!
This is the first time I’ve made this recipe. I lived in Germany for 9 years and miss everything. Tonight I shared a little bite of my love for Germany with my neighbor. It turned out perfect. Thank you thank you thank you!
Thank you so much for making the recipe and sharing the love for Germany. Your comment made my day, Patsy 🙂
I am spending my pandemic time learning to make my favorite German treats. After living in Germany for 9 years, you understand the love and mastery that goes into delicious food. This recipe brought me back to the place I love. Thank you. I need more practice to get the dough thin enough.
Oh that is wunderbar, Patsy. I love that you are spending this unpleasant time to learn how to make your favorite German treats. Please keep in mind, I am always here for you in case you have questions. Warm regards, Angela
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
What type of flour?
I used all-purpose flour.