Airy pastries are made from two types of homemade dough.
Cooking time
(your participation is required)
1 hour
Number of servings
4
Ingredients
Instant yeast
12 g
Flour
500 g + for sprinkling
Butter
300 g
Cocoa powder
2 tbsp. spoons
Preparation
-
1.
Combine milk, 120 ml water, yeast and sugar. Add salt, flour and 120 g soft butter. Knead into a smooth dough.
-
2․
Separate 180 g from the dough and add 30 ml of water and cocoa powder to this portion.
-
3․
Wrap both parts in cling film and refrigerate for 4 hours.
-
4.
Roll out the remaining 180g butter between two sheets of parchment into a 17cm square. Cool.
-
5.
Dust the work surface with flour and roll out the light dough into a 35 x 18cm rectangle.
-
6․
Place cold butter in the center of the layer. Cover it with the edges of the dough and pinch, sealing the butter inside.
-
7․
Roll out into a rectangle measuring 50 x 20 cm. Fold the edges towards the center to make a square. Then fold it in half like a book.
-
8.
Wrap the dough in cling film and refrigerate for 1 hour.
-
9.
Roll out the dough again into a 50 x 20 cm rectangle. Fold the top third towards the center and cover it with the bottom third. Refrigerate 1½ hours.
-
10.
Roll out the light and chocolate dough into equal rectangles measuring 35 × 45 cm. Place one layer on top of the other and press lightly.
-
eleven.
Cut the dough into triangles. Flip so the chocolate layer is on the bottom and roll them into bagels from the wide edge.
-
12.
Place the preparations on baking sheets covered with parchment, at a distance from each other. Leave at room temperature for 1 hour.
-
13.
Preheat oven to 180°C. Bake the croissants for about 20 minutes until golden brown.
Did you like the recipe? Rate it!