We start preparing this delicious recipe by making the syrup that will add an unmistakable flavor to our croissants. In a saucepan, we put water, sugar, and vanilla essence, then place them over medium heat. We continuously stir to ensure that the sugar dissolves completely. Once the syrup starts to boil and thickens slightly, we take it off the heat and let it cool, allowing the vanilla aroma to reveal itself.
Next, we turn our attention to the dough. In a large bowl, we add sparkling water, oil, sugar, a pinch of salt, and dry yeast. If you opt for fresh yeast, make sure to dissolve it first in a little warm water to activate fermentation. We mix the ingredients with a whisk, then add the grated lemon zest, which will give the dough a fresh and invigorating flavor.
Gradually, we begin to incorporate the flour, a little at a time, mixing until the dough reaches a consistency slightly thicker than that of a pancake. Once we reach this stage, we divide the dough into two bowls. In one of them, we add a little more composition. In the bowl with less dough, we start adding flour until the dough becomes non-sticky but easy to handle. In the other bowl, we add cocoa, then more flour, until we obtain a dough of the same consistency.
After obtaining the two doughs, we divide each dough into four balls. We take a brown dough ball and roll it out into a thin, round sheet. Then, we take a white dough ball and roll it out as well, but it should be slightly smaller than the brown one. We place the white sheet over the brown one and, with the help of a rolling pin, we gently stick them together. With a knife, we make cuts in the middle, both lengthwise and widthwise, forming a cross. Each quarter is cut into triangles, taking care to make them of suitable sizes according to our preferences.
On the edge of each triangle, we put a little jam, then we carefully roll them up. We place the croissants on a tray lined with baking paper. We proceed the same way with the rest of the dough until we finish all the croissants. We preheat the oven and place the tray for about 20 minutes. If the croissants are larger, we let them bake for 25 minutes.
Once the croissants are golden and delicious, we take them out of the oven and let them cool for 5 minutes. Then, we dip them warm into the cold syrup, and finally, we sprinkle them with grated coconut for an attractive appearance and a crunchy texture. After they have completely cooled, we store them in a covered bowl to keep them fresh. This recipe produces about 50-55 croissants, perfect to be enjoyed with loved ones. Enjoy your meal!
Next, we turn our attention to the dough. In a large bowl, we add sparkling water, oil, sugar, a pinch of salt, and dry yeast. If you opt for fresh yeast, make sure to dissolve it first in a little warm water to activate fermentation. We mix the ingredients with a whisk, then add the grated lemon zest, which will give the dough a fresh and invigorating flavor.
Gradually, we begin to incorporate the flour, a little at a time, mixing until the dough reaches a consistency slightly thicker than that of a pancake. Once we reach this stage, we divide the dough into two bowls. In one of them, we add a little more composition. In the bowl with less dough, we start adding flour until the dough becomes non-sticky but easy to handle. In the other bowl, we add cocoa, then more flour, until we obtain a dough of the same consistency.
After obtaining the two doughs, we divide each dough into four balls. We take a brown dough ball and roll it out into a thin, round sheet. Then, we take a white dough ball and roll it out as well, but it should be slightly smaller than the brown one. We place the white sheet over the brown one and, with the help of a rolling pin, we gently stick them together. With a knife, we make cuts in the middle, both lengthwise and widthwise, forming a cross. Each quarter is cut into triangles, taking care to make them of suitable sizes according to our preferences.
On the edge of each triangle, we put a little jam, then we carefully roll them up. We place the croissants on a tray lined with baking paper. We proceed the same way with the rest of the dough until we finish all the croissants. We preheat the oven and place the tray for about 20 minutes. If the croissants are larger, we let them bake for 25 minutes.
Once the croissants are golden and delicious, we take them out of the oven and let them cool for 5 minutes. Then, we dip them warm into the cold syrup, and finally, we sprinkle them with grated coconut for an attractive appearance and a crunchy texture. After they have completely cooled, we store them in a covered bowl to keep them fresh. This recipe produces about 50-55 croissants, perfect to be enjoyed with loved ones. Enjoy your meal!
Ingredients
500 ml mineral water, 3 tablespoons sugar, 14 g dry yeast (or 50 g fresh), 200 ml oil, 3 tablespoons cocoa, grated lemon peel, a pinch of salt, flour as needed. For filling: a thicker jam, Turkish delight, nuts. For syrup: 250 g sugar, 120 ml water, 2 teaspoons vanilla essence, coconut.