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Дрожжевые двухцветные круассаны

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
Cook Time 30 minutes
Rising and proofing 2 hours 20 minutes
Total Time 3 hours 20 minutes
Servings: 16 croissants
Course: Buns and rolls
Cuisine: Home cooking
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.