Brioche, rolls,  desserts

Black and white crescent rolls

These black and white crescent rolls are, definitely, the prettiest and also the most delicious crescent rolls. They are soft and flaky, vanilla and cocoa flavored and topped with sugar syrup.
To prepare these delicious black and white crescent rolls you have to prepare 2 doughs: one regular dough and for the other one you replace 50 grams of flour with 50 grams of cocoa powder.
Then you have to roll the dough into circles and overlap one black and one white circle. Then cut into triangles and roll. It’s very easy.
The rolls are very tasty and don’t need filling.
After you remove the rolls from the oven, while they are still hot, brush with sugar syrup. The syrup will soften the crust and the rolls will be soft and the next day.
You may serve these delicious black and white crescent rolls for breakfast, as a snack or for dessert. They go well with a cup of coffee or a glass of milk.

Ingredients for black and white crescent rolls:

For the white dough:
– 300 gr (10.58 oz) flour
– 15 gr (0.52 oz) fresh yeast
– 150 ml (1/2 cup and 2 tablespoons) lukewarm milk
– 30 gr (1.05 oz) butter
– 1 egg yolk
– 50 gr (1.76 oz) granulated sugar
– a pinch of salt
– vanilla extract
For the black dough:
– 250 gr (8.81 oz) flour
– 50 gr (1.76 oz) cocoa powder
– 15 gr (0.52 oz) fresh yeast
– 150 ml (1/2 cup and 2 tablespoons) lukewarm milk
– 30 gr (1.05 oz) butter
– 1 egg yolk
– 50 gr (1.76 oz) granulated sugar
– a pinch of salt
– vanilla extract
For syrup:
– 120 gr (8.81 oz) granulated sugar
– 80 ml (5 tablespoons and 1 teaspoon) water



How to make black and white crescent rolls:

How to make the white dough
Place the butter and the milk into a heatproof pan. Place the pan over medium heat until the butter is completely melted. Allow to cool, but not completely. This mixture must be lukewarm.
Use a small bowl or a cup to combine fresh yeast and 1 teaspoon of sugar. Mix until the yeast turns fluid. Set aside.
Place the sugar, the egg yolk and a pinch of salt into a large bowl. Mix to combine. Pour in the butter-milk mixture (lukewarm) and stir to combine. Add the fresh yeast, fluid, and the vanilla extract and combine.
Gradually add the flour, stirring with the wooden spoon, When the dough becomes too thick to stir, continue to knead with your hand until the whole flour is incorporated. You should obtain a smooth and elastic dough. If the dough is too sticky, you can add a little more flour.
Place the dough into a lightly greased bowl, cover with plastic wrap and allow to rise for about 45 minutes – 1 hour (or until double in size).



How to make the black dough
Combine the flour and the cocoa powder and repeat the steps from the white dough.
How to assemble the black and white crescent rolls
Divide each dough into 3 equal pieces.
Place 1 piece of white dough onto slightly floured working surface. Roll it into a 30-32 cm (11.8-12.6 inches) diameter circle. Set aside.
Place 1 piece of black dough onto slightly floured working surface. Roll it into a 30-32 cm (11.8-12.6 inches) diameter circle.
Overlap the white and the black circles.
Cut into 12 triangles. Roll up starting with the wide end. You can switch the color by turning the triangles over one side or another.
Repeat with the remaining pieces of dough.
Place the black and white crescent rolls into a non-stick baking tray and allow to rest for about 15 minutes.
Place the rolls into the preheated oven and bake at 180ºC (356ºF) for about 20 minutes.
Meanwhile prepare the syrup.
Place the sugar and the water into a heatproof pan. Place the pan over medium heat and cook for about 4-5 minutes.
Remove the rolls from the oven and brush with syrup.
Serve these delicious black and white rolls for breakfast, as a snack or for dessert.
Enjoy!

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