On this beautiful cold day but wonderfully lit by a clear and bright sun, I decided to venture again into making yeasted goods, that is, swirl double dough brioche, fluffy croissants, some of which I filled and some I froze for future breakfasts!

These BICOLOR YEASTED croissants have a problem though…they are not very sweet and must, for me, be accompanied by a nice spoonful of yellow or chocolate cream!

Personally, I ate a couple and once they cooled down, I packed and put the other pastries in the freezer.

As you can see, they’re all uneven in the sense that we have little, big, and some croissants here and there, and I have to say I like them in their diversity because they represent me: I go with my feelings in life and also in making yeasted goods, haha! (Don’t mind me, I’m a little crazy).

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I opened a channel of recipes open to all and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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I leave you other sweet yeasted recipes such as:

Difficulty: Medium
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 25 Minutes
Portions: 13/15 swirl double dough croissant brioches but it depends on the size as always
Cooking methods: Oven
Cuisine: Italian

Ingredients RECIPE BRIOCHE SWIRL DOUBLE DOUGH

#adv

500 g flour 0
2 eggs
120 g granulated sugar
100 g butter (soft not melted)
1 packet instant dry yeast (for me Mastro Fornaio)
1/2 pod vanilla
130 g milk (room temperature)
1 pinch salt
20 g unsweetened cocoa powder (dissolved in 2 tablespoons of milk)

Tools RECIPE BRIOCHE SWIRL DOUBLE DOUGH

# adv

Stand Mixers
Bowls
Baking Pans
Parchment Paper
Plastic Wrap
Scrapers
Knives

FOR THE PREPARATION OF THE RECIPE BRIOCHE SWIRL DOUBLE DOUGH

I put the flour 0, the soft but not melted butter, the eggs, the seeds from half a vanilla pod, the instant dry yeast in the bowl of the stand mixer or in a large bowl to knead by hand.
I add the granulated sugar and start activating the hook of the stand mixer, the one shaped like a hook to be precise, and as the ingredients combine, I gradually add the milk.
Let’s consider that the absorption of the liquid is generally subjective because it depends on the flour, so let’s keep a jug of extra milk in case it’s necessary to add more during the process.
The dough should be soft do not add more flour please and add the salt only when the dough is nearly formed because it interferes with the yeast!
we divide it into two equal parts (for me 478 each) and in one part I add the unsweetened cocoa powder with a dash of milk and knead again to make a well-combined dough with a soft consistency.
I make two dough balls that I let rise until they double, about an hour and a half or a little more for me.
Once risen, I roll out each dough ball into a circle about 0.6 inches thick and overlap the cocoa one on the classic one with light pressure as if to stick them to each other.
I trace triangles to form the swirl croissants which then must rise for about 60 minutes covered by a very clean dishcloth.
rolling the triangles of double-risen dough and baking the swirl croissants but first brushing them with a little milk and then letting them cook in a preheated oven at 356°F for about 20 minutes or depending on the characteristics of our home oven.
What do you think, did the double dough swirl croissants turn out well?
If you like, as mentioned above, we can freeze some of them which, once reheated for a few minutes, will be excellent for a future breakfast and snack in the coming days with the family!
Bon appétit!
Annalisa