Two-Tone Yeast Croissants

Two-tone yeast croissants are made from one enriched milk dough split in half: one portion is tinted with cocoa, both are rolled out, layered with cinnamon butter, and rolled into crescents. The dough is versatile and makes a generous batch, and the bake comes out light and fragrant. I highly recommend it, you'll love it.

Two-Tone Yeast Croissants

Light and fluffy croissants made from an enriched yeast dough with milk: light and chocolate sheets layered with cinnamon butter.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising and proofing 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 16 croissants

Ingredients Method Notes

Ingredients

  

• 750 g wheat flour
• 3 tsp dry yeast
• 300 ml milk warm
• 120 g margarine melted
• 100 g sugar
• 1 tsp salt
• 2 chicken eggs one for the dough, the other for egg wash
• 2 tbsp cocoa powder
• 30 g ground cinnamon
• 30 g butter melted, for the layer

Method

 

1. In a bowl, combine the flour with the sugar, salt and dry yeast. Add the melted margarine, warm milk and one egg. Knead the dough by hand.
2. Gather the dough into a ball and divide it into two parts. Mix cocoa into one of them, so you get a light dough and a chocolate dough. Cover and let rise for 2 hours.
3. Roll out each dough into a thin circle. Brush the light sheet with melted butter, sprinkle with cinnamon and cover with the chocolate sheet.
4. Cut the layered sheet into triangular segments and roll each one into a crescent from the wide edge to the point. Place on a baking sheet greased with vegetable oil and let the croissants proof for another 20 minutes.
   
5. Before baking, brush the croissants with the beaten egg. Bake in an oven preheated to 200 °C for 30 minutes.
6. Remove the finished croissants and let them cool. Enjoy your meal!
   

Notes

This makes a generous amount of dough - a full baking sheet's worth comes easily from this batch. The thinner the sheets are rolled, the sharper the two-tone pattern.

Tips

• The dough is versatile - it makes a generous batch, so from this same amount you can shape not only croissants but also plain rolls or buns.
• Roll it thin: the thinner both sheets of dough, the more layers your croissant will have, and the sharper the two-tone pattern will look.
• Don't skip the second proof - 20 minutes on the baking sheet before the oven lets the croissants rise and turn out light and puffy.
• An egg wash right before baking gives that glossy, golden crust.