Bicolor Croissants

For the Glaze:

• 1 egg yolk
• 1 tablespoon milk

Step-by-Step Instructions

1. Prepare the Base Dough

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In a separate bowl, mix the warmed milk, water, and yeast. Let it sit for 5 minutes until frothy.
3. Add the yeast mixture and softened butter to the dry ingredients. Knead until a smooth dough forms.
4. Divide the dough into two equal portions. Knead cocoa powder into one half until evenly combined, creating a chocolate dough. Optionally, knead beetroot powder or food coloring into the other half for a contrasting shade.
5. Cover each dough portion with plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Butter Block

1. Place the chilled butter between two sheets of parchment paper and roll it into a square about 6 inches (15 cm) wide. Chill until firm but pliable.

3. Laminate the Dough

1. Roll out the plain dough into a rectangle twice the size of your butter block. Place the butter block in the center and fold the dough over it, sealing the edges.
2. Roll out the dough into a long rectangle, then fold it into thirds like a letter. Chill for 30 minutes.
3. Repeat the process two more times, incorporating the chocolate dough by layering it on top of the plain dough during the second fold. This creates the bicolor effect.

4. Shape the Croissants

1. Roll the laminated dough into a large rectangle about 1/4 inch thick. Trim the edges to expose the layers.
2. Cut the dough into triangles, ensuring each has a neat bicolor stripe.
3. Roll the triangles from the base to the tip to form classic croissant shapes. Place them on a baking sheet lined with parchment paper.

5. Proof the Croissants

1. Cover the croissants loosely with plastic wrap and let them proof in a warm spot for 1–2 hours, or until they double in size.

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