Poacha Croissants (Turkish Chocolate Croissant Buns)

Combine warm milk, warm water, vegetable oil, yeast, egg white, sugar, and salt. Gradually add the flour to knead a soft dough.

Divide the dough into two equal portions.

Mix the cocoa powder, cold water, and vegetable oil together. Add a splash more water if needed, then knead this mixture into one half of the dough until the color is even.

Cover both types of dough and let them rise in a warm place until doubled in size.

After fermentation, drizzle 1 tablespoon of vegetable oil over each dough piece and gently gather the dough, being careful not to deflate it too much.

Lightly roll out the plain dough. Place the cocoa dough in the center and fold the edges of the plain dough over it to enclose it.

Roll the combined dough out into a rectangular sheet about 0.5 cm thick.

Scatter chocolate chips over the dough, cut into triangles, and roll them up into croissant shapes.

Place the buns on a baking sheet, brush with egg yolk, and let rest for 20 minutes.

Bake in a preheated oven at 180°C (350°F) until golden brown.