Two-tone crescent rolls

Name: Two-tone crescent rolls
Ingredients: 1 kg flour; 200 g sugar; 2 eggs; 2 sachets dry yeast; 100 ml oil; 1 orange (grated zest); 5 ml vanilla essence; 600 ml milk; 2 tablespoons cocoa; 300 g Finetti spread; 100 ml water; 2 tablespoons sugar; 5 ml vanilla essence

Dessert - Two-tone crescent rolls by Olimpia H. - Recipia

Two-tone crescent rolls turn out fluffy when the dough doubles in size, so let it rise all the way. Thin sheets, one plain and one with cocoa, are layered and cut into triangles, then rolled up with filling; the vanilla syrup makes the tops glossy while the centers stay soft. I always tear off the thin end first, where you can really see the swirl of dough. Prep: 35 minutes. Cook: 28 minutes. Rest: 145 minutes. Total time: 208 minutes. Servings: 30. Approximately 250 kcal and 5 g protein per serving.

Ingredients

For the dough

1 kg flour
200 g sugar
2 eggs
2 sachets dry yeast
100 ml oil
1 orange (grated zest)
5 ml vanilla essence
600 ml milk
2 tablespoons cocoa

For the filling

300 g Finetti spread

For the syrup

100 ml water
2 tablespoons sugar
5 ml vanilla essence

Preparation

1. Put the flour in a bowl and make a well in the middle. Add the sugar, eggs, dry yeast, oil, grated orange zest and 5 ml vanilla essence. Pour in the lukewarm milk and knead for 15 minutes, until you have an elastic dough that doesn’t stick to your hands. 2. Divide the dough in two. Work the cocoa into one half, then cover both pieces and leave them somewhere warm for about 2 hours, until doubled in size. 3. On a floured work surface, roll each piece into a thin sheet. Stack the sheets and roll them out again until they’re 5 mm thick. Cut into triangles, put Finetti spread on each one and roll them up into crescents. Arrange them on a baking tray and leave somewhere warm for 25 minutes. 4. Put the water and sugar in a small saucepan and boil for 3 minutes, until the sugar dissolves. Take the pan off the heat and add 5 ml vanilla essence. 5. Heat the oven to 180°C. Bake the crescents for 25 minutes, until golden brown. 5 minutes before they’re done, pour the warm syrup over them and leave them in the oven until the syrup in the tray has reduced.

Notes

I serve them with warm milk, which goes so well with sweet crescents. You can replace Finetti with thick jam, Turkish delight, chocolate or walnuts; the dough contains gluten, milk and eggs, and Finetti spread may contain hazelnuts. Store the crescents in a sealed container in the fridge for up to 3 days. Runny jam can leak out at the seams, so choose a thick one. In a cool room, the dough may take more than two hours to rise; look for it to double in size rather than just watching the clock.