Cocoa croissants - soft and juicy pastries

Dough ingredients:

500ml. water,

2 yeast cubes,

4 eggs,

500ml. oils,

4 tablespoons sugar,

2 vanilla sugar,

2 baking powders,

4 tablespoons cocoa,

1400 flour.

Preparation:

I - dough:

In 250ml. lukewarm water crush 1 cube of yeast, sprinkle with 1 tablespoon of sugar and leave for 5 min. to come. In a mixing bowl, beat 2 eggs, 1 tablespoon of sugar and one bag of vanilla sugar with a wire. Add 250gr. oils and water with yeast. Put it all together with a wire.

In 700gr. flour mix 1 bag of baking powder. Gradually add the flour to the mass.

Knead until you have used up all the flour and you get a fine smooth dough. Cover with self-adhesive foil. Leave to grow for an hour.

II- dough:

The procedure and ingredients are the same, except when in 700gr. flour add 1 baking powder,

add and stir in 4 tablespoons of cocoa.

Divide both tests into 6 balls.

Roll out a ball of yellow dough with a rolling pin, and then a ball of brown dough.

Roll the cocoa dough yellow and roll it out a little more.

Cut the dough into 8 parts and roll the rolls. Arrange them in a baking tray lined with parchment paper,

cover with a cloth and leave to grow for an hour.

Preheat the oven to 150 ° C, bake for 10 minutes. and then increase the temperature to 180 ° C and bake for another 15 min.

Cover the baked rolls with a cloth. When all the dough is baked, cook the syrup.

Syrup:

Pour 500gr into a deeper pan. sugar, 2 vanilla sugar and pour with 700ml. water.

Cook over low heat for about 10 minutes. leave the syrup on the fire and add five or six croissant, to stand for three minutes on both sides, if you want your rolls to be juicier, keep them in the syrup longer. Take them out into a deep plate and immediately roll them in coconut.

If you wish, you can roll them in ground walnuts, hazelnuts, plasma ...

I hope that the taste of the croissant will delight you as well as my family and friends.

Pleasant! By Ivana Kostić