Two color Dough Croissants

7. 10. 2025

These two-colored croissants are made from two different doughs. Preparation takes time, but the result is worth it. If you like wrapped croissants, add jam, cream, or chocolate to them.

Ingredients:

• 1 1/2 cup of butter
• 1 vanilla pod

Light dough:

• 2 cups all-purpose flour
• 1/2 cup semi-coarse flour
• 1 1/2 cup of milk
• 1/4 cup of sugar
• 1/4 cup of butter
• 1/4 cup of water
• 2 tbsp of salt
• 1 teaspoon of fresh brewer’s yeast

Dark dough

• 2 cups of all-purpose flour
• 1/4 cup of semi-coarse flour
• 1/4 cup of unsweetened cocoa powder
• 1 1/2 cup of milk
• 1/4 cup of sugar
• 1/4 cup of butter
• 1/4 cup of water
• 2 teaspoons of fresh brewer’s yeast
• 1 teaspoon of salt

For smearing

• 1/2 cup of water
• 1/2 cup of sugar

Method:

1. When making these two-tone croissants, prepare the butter you need for the dough later.
2. Place 1 1/2 cups of soft butter in the mixer bowl, add the seeds from the vanilla pod, and beat.
3. Transfer the mixture to a sheet of baking paper.
4. Cover it with another sheet, use a rolling pin to roll it into a rectangle approximately 0.2 inches thick.
5. Store in the refrigerator.

Light dough

1. Now, also prepare the light dough.
2. Dissolve the yeast in the milk at room temperature.
3. Put both flours in the mixer bowl, and add the milk in which you dissolved the yeast and sugar.
4. Mix and add water.
5. Add the softened butter a little at a time when the dough is stiff.
6. Finally, add the salt and continue kneading for about 5 minutes until the dough is smooth and elastic.
7. Transfer the dough to a work surface and knead lightly.
8. Shape into a ball, wrap in cling film, and leave to rise at room temperature for an hour.
9. Then, transfer the dough to the fridge and let it rest for 12 hours.

Dark dough

1. After 12 hours, prepare the cocoa dough.
2. Pour both flour and cocoa into the mixer bowl.
3. Dissolve the yeast in the room-temperature milk.
4. Pour the milk into the blender and add the sugar.
5. Start the blender and add the water.
6. Add the softened butter a little at a time when the dough is stiff.
7. Finally, add the salt and continue kneading for about 5 minutes.
8. Then, transfer the dough to the surface and knead.
9. When you have a ball shape, place it in a large bowl, cover with cling film, and leave it to rise at room temperature for about 3 hours.

Making croissants

1. Take the light dough out of the fridge and roll it into a 10×16-inch rectangle.
2. Place the butter base in its center and roll it onto a sheet.
3. Turn the edges of the dough inward and flatten them, but do not overlap.
4. Turn the dough 90° and roll out to half a centimeter thickness.
5. Make the first fold, move the top parts to the center, and do the same from the bottom.
6. Fold the dough and put it in the refrigerator for 30 minutes.
7. Then, roll out the dough toward the folds to a thickness of 0.2 inches.
8. To make the first triple fold, pull one end of the dough to the center of the rectangle, pull it over slightly, and fold the other end over.
9. Place on a tray lined with baking paper and put in the fridge for 30 minutes.
10. Then roll it out again, make a second triple sheet, and put it back in the fridge for 30 minutes.
11. Then, take the dough and fold the third and final part similarly.
12. Finally, put the dough in the refrigerator for another hour.
13. Roll the light dough with a rolling pin into a rectangle measuring 20×14 inches and about half an inch thick.
14. Roll the dark dough out with a rolling pin until it forms a rectangle measuring 19.7×13.8 inches and half an inch thick.
15. Brush the light rectangle with water and place the dark rectangle on top of it.
16. Bring the edges with your hands, then stick the two layers together with a rolling pin.
17. Divide the rectangle in half and use a knife to cut it into 18 triangles with a base of approximately 10 inches.
18. Then, carefully roll the triangles from the wider part to the narrower into the shape of a roll.
19. Place on a baking sheet lined with baking paper and leave to rise for an hour.
20. Bake in an oven preheated to 350°F for approximately 25 minutes.
21. When the two-tone rolls are golden brown, remove them from the oven.
22. Meanwhile, pour water and sugar into a saucepan.
23. Bring to a boil and cook until the sugar is completely dissolved.
24. Pour the mixture into a small bowl, let it cool, and then spread it over the still-warm croissants.

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