For the poppy seed croissants, mix all ingredients and quickly knead into a smooth dough. Wrap the dough in plastic wrap and let it rest for two hours.
Preheat the oven to 170 ºC hot air.
Using a dough card, separate the dough into a few equal-sized pieces and make rolls about 1.5 cm in diameter. Divide the rolls again into small pieces and shape them into croissants.
Place on a baking tray lined with baking paper and bake for about 15 minutes.
Dip the tops of the cooled poppy seed croissants in chocolate icing.