Two-Tone Croissants
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/two-tone-croissants
Total time
35 Minutes
Baking/cooking time
20 Minutes
Rest time
1 Hours
45 Minutes
Difficulty
easy
Ingredients
Ingredients for 8 croissants
| For the dough | ||
| 500 | g | Mix for sweet braid |
| 270 | g | lukewarm milk |
| 40 | g | sugar |
| 1 | egg | |
| 60 | g | soft butter |
| 30 | g | unsweetened cocoa powder |
| For brushing | ||
| q.s. | milk | |
| Optional | ||
| q.s. | hazelnut spread |
Preparation
- To prepare the dough for the two-tone croissants, put the sweet braid mix, 245 ml lukewarm milk, sugar, and egg into the bowl of a stand mixer. Knead until a smooth and homogeneous dough is obtained, then add the soft butter in pieces. Continue kneading until the butter is fully absorbed and the dough is smooth and elastic. Divide the dough in half, shape one half into a ball, and place it in a bowl. Cover with cling film and set aside.
- Put the other half of the dough back into the stand mixer bowl, add the cocoa powder and the remaining milk (25 ml). Knead until smooth and homogeneous. Shape this dark dough into a ball, place it in a bowl, cover with cling film, and let both doughs rise in a warm place until doubled in volume, about 1 hour and 30 minutes.
- Once the doughs have doubled in size, lightly flour the work surface and roll out the dark dough into a rectangle of approx. 40 x 30 cm. Roll out the light dough into the same size. Brush the light dough with a little milk, place the dark dough on top, and gently roll over it with a rolling pin so the two layers stick together.
- Cut the layered dough into 8 rectangles with a base of 10 cm. Take one rectangle at a time, make a small cut of about 1.5 cm on the side opposite the tip, and roll up the rectangle from that side toward the tip. If filling with hazelnut spread, place a teaspoon of filling just above the cut before rolling. Place the croissants on a baking tray lined with parchment paper. Cover and let rise for 15 minutes.
- Meanwhile, preheat the oven to 170°C (static).
- Brush the two-tone croissants with milk and bake at 170°C for about 20 minutes, until lightly golden on the surface. Remove from the oven, let cool on a wire rack, and enjoy.
In collaboration with @passionecooking
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