If you have a stand mixer, follow from here:

• Let’s prepare the starter for the two-tone croissants with the stand mixer as a kitchen aid!

  Let’s start the recipe with those who, like me, have a stand mixer. Take the bowl of the stand mixer and pour in the indicated amount of milk for the starter of 200 ml (7 fl oz). The milk should be at room temperature only. Now add the 0.25 oz of dry yeast (you can use 0.25 oz of fresh yeast) and dissolve it with a spoon. Then pour 5.29 oz of all-purpose flour and mix vigorously with the spoon. The dough will detach from the sides, signaling that it’s ready to be covered with plastic wrap. Cover the bowl and place it in the turned-off oven with the light on for the first rise of at least one hour.

  After this time, we are ready to proceed with the actual preparation of the dough for the two-tone croissants. Take the stand mixer bowl with the starter from the turned-off oven, pour in the amount of Manitoba flour and sugar. Place the bowl in the stand mixer compartment. We will use the dough hook for this preparation, the typical one that grips onto the dough.

  Now break the two eggs into a small bowl and quickly beat them with a fork. Pour the beaten eggs into the bowl and turn on the stand mixer at the minimum speed for now.

  Gradually pour in the amount of milk, 50 ml (1.7 fl oz), and add the half teaspoon of salt. Let the machine work for at least 7 minutes. During these minutes of work, patiently add, spoonful by spoonful, the 3.17 oz of softened butter at room temperature. Add each piece of butter only when the dough has absorbed the previous piece. Gradually, you will see the dough detaching from the sides and clinging to the hook. The aroma of yeast in the air will be amazing. Turn off the stand mixer and take the wooden pastry board. Gently dust the surface with flour and transfer the croissant dough onto it. Form a nice soft and sticky dough ball, oil your hands if necessary with seed oil, but do not add more flour.

  Now it’s time to create the beautiful and fascinating uniqueness of these croissants. Divide the dough into two equal parts with a metal dough scraper. Place one part in a deep bowl, dusted with flour, cover with plastic wrap, and let it rise in the turned-off oven, with the light on, for at least three hours. If you’re not in a rush, you can extend it to four hours. This is the second rise and it will be the longest.

  In the stand mixer bowl, dissolve the cocoa powder with two generous tablespoons of milk at room temperature. Then add the second part of the reserved dough. Start the machine again at least at power level two and let the cocoa blend into the dough. If necessary, since we have added a liquid, add a dusting of Manitoba flour. Transfer the dough onto the pastry board, form a nice ball. Place the dough back into the bowl; since it’s already used, we can use it for the rising. Cover the cocoa dough with plastic wrap and place it in the oven along with the other bowl. Of course, the rising time is again at least three hours. If you don’t have room in the oven, don’t worry. Leave the first white dough in the oven and the cocoa one at room temperature, covered with a dish towel. The rising times must be the same for both doughs, remember!

  As you can see from the video recipe, there wasn’t space for both bowls in my oven. Obviously, in the video, you can follow the recipe step by step or clarify any doubts that I might not have explained well with words. Otherwise, write in the comments or chat, and I’ll be happy to help you.

  From here on, the stand mixer is no longer needed; the recipe continues after the explanation block dedicated to those kneading by hand. So proceed a little further down to read the other half of the recipe for soft and delicious two-tone croissants with Nutella and Jam.

  

• Let’s prepare the starter for this recipe. Take a bowl and pour in the amount of milk, 200 ml (7 fl oz), at room temperature, and dissolve the 0.25 oz of dry yeast, in my case, but 0.25 oz of fresh yeast will do just fine. Work everything with a spoon, then add the 5.29 oz of all-purpose flour and continue working. You will see that the dough detaches from the sides of the bowl. This is the signal that it’s ready for the first rise of one hour. Therefore, cover the bowl with plastic wrap and let it rest in the turned-off oven with the light on.

  After this time, we are ready to knead. Take a wooden pastry board and dust the surface with flour, and set it aside. Take a nice large and deep bowl, preferably with high sides. Pour in the Manitoba flour, 2.47 cups, and the all-purpose flour, 1.76 oz. Add the sugar and gently mix by hand to combine the flours. In a small bowl, break the eggs and beat them quickly with a fork. Now take the starter from the oven and pour it into the center of the bowl with the flours along with the beaten eggs. Start working the dough energetically. Then add the half teaspoon of salt and the milk, pouring it in a thin stream.

  Work the dough well in this phase because it is a crucial step. Add one piece at a time of softened butter at room temperature. Once the dough has taken a nice shape and is sticky, you can transfer it onto the slightly floured pastry board and continue working it more comfortably. Once you have a nice ball, it’s time to divide it into two equal parts with a metal dough scraper. One half should be placed in the bowl, covered with plastic wrap, and placed in the turned-off oven, with the light on, for at least three hours of rising. If you’re not in a rush, you can extend it to four hours of rising.

  Place the second dough ball in the first bowl you used. In a cup or small bowl, add the cocoa powder, in my case sweetened, and the milk always at room temperature. Dissolve the cocoa with a teaspoon. Then pour it into the bowl with the dough and incorporate it. If necessary, add a dusting of flour, since we added liquid it might be necessary to do so. When it is sticky and dark enough, you can cover the bowl with plastic wrap and a dish towel and let it rise for at least three hours. Of course, the rising times must be the same for both doughs. If you have doubts or questions, write to me!

  

• So, at least three hours have passed and our two-tone doughs are ready to continue with the recipe steps for soft and delicious croissants. Prepare all the necessary tools on the work surface and within reach. You should have a rolling pin, in my case silicone, several parchment paper sheets, at least four nice large baking trays. A sharp non-serrated knife or a pizza cutter as in my case. A small bowl with butter, 2.12 oz softened at room temperature, and a kitchen brush. Of course, the wooden pastry board is indispensable.

  Take the two bowls. Pour the doughs onto the slightly oiled pastry board. Then wet your hands with seed oil, you’ll work the doughs better. Divide each dough into four equal parts. This will allow us to get more bases to create our two-tone croissants. Now it’s time to roll with the rolling pin. Roll out a white dough ball as the base if you want the outer surface of the croissant to be light, or roll out a cocoa ball as the outer part of our croissant. As you can see from the photos, I tried both versions. This will be a choice to your taste and pleasure. This step is well visible from the 11th minute onwards. You can then follow the step of dividing into four parts both doughs and my method of rolling each dough ball.

  Once the first of the four dough balls is rolled out, we will brush its surface with butter. We’ll position another dough ball of the different color on it and roll it out as well with the rolling pin. Now with a sharp non-serrated knife or a pizza cutter, divide the rolled dough into four equal triangles. This step is well visible from the video recipe above or on YouTube channel Soft and Delicious Two-Tone Croissants by Bea’s Recipes.

  And now get ready with Nutella or Jam, in my case peach, but you can choose the jam you like best!

  Take small teaspoons of jam or hazelnut spread and place it in the outer part of the triangle, basically towards you, not on the tip. If you have doubts, watch the video recipe. Roll from the outside inwards, trying to seal the filling as much as possible, so it doesn’t spill out during the baking of the croissants. Twist the ends with your hands and place each croissant on the trays lined with parchment paper. I chose to bake a maximum of four croissants at a time per tray, to give them the right space to rise as the last rise occurs now. You will have to let the croissants rise for another at least 30 minutes before baking. In my case, I let 40 minutes pass.

  So roll out each dough ball, fill the croissants, roll them, and seal the ends well, place them on the trays, brush their surface with milk using a kitchen brush, and let them rise. This will be the third and final rise!

  Now let’s finally turn on the oven!!!

  Preheat the oven to 350°F in static mode. When it is well heated, we can finally bake our soft and delicious two-tone croissants. Before baking the croissants, sprinkle their surface with brown sugar; this will make them even more delicious! Bake one tray at a time and let them cook for no more than 15 to 20 minutes. As I often write in my recipes, my oven is quite old, and the temperature often exceeds the degrees I indicate in the recipe; let’s say the two resistors do as they please. In fact, after the first 15 minutes, all 5 batches, the croissants were ready.

  Let the croissants cool completely on a cooling rack; do not leave them in the trays with the heat continuing to propagate from them. They will become hard on the base. Serve the croissants with or without powdered sugar; we obviously prefer them without!

  I just have to remind you at this point that I am waiting for you here with many more easy, quick, and cheap recipes! Enjoy your meal!!!