Traditional recipes

Cornlets in two colors

Cornlets in two colors

We put the flour in a bowl in which we knead it and let it stay at room temperature. Meanwhile, prepare the mayonnaise, put the milk in a saucepan and heat it a little. In it we will add the sugar together with the yeast, which we will leave to stand for about 10 minutes. Add the egg and salt to the flour and start kneading, gradually adding the mayonnaise and oil, so we will obtain a non-sticky elastic dough. Divide the composition in two and knead one with cocoa and one without. We leave them to rise. When they have risen nicely, divide each dough into 9 pieces, so we will get 9 white pieces and 9 pieces of cocoa. Take a white piece and spread it in a thin round shape, then take one with cocoa and spread it on it like the other, then the first sheet of cocoa and over it you put the white one and spread a little more, then divide it into 8 triangles and put the jam in each triangle and roll from the wider side towards the top and put them in the tray greased with oil or baking paper with the corner down under them so that they don't fall apart. We put them in the preheated oven at 180 degrees for 20 minutes or until they are nicely browned. the time you bathe the croissants in it so that it will thicken.

The syrup is made as follows: put water and sugar in a saucepan together with the vanilla essence and let them boil until the sugar melts.

Cornlets in two colors

Ingredient: 500 g flour, 2 small eggs, 150 ml milk, 100 ml oil, 3 tablespoons sugar, 1 sachet of dry yeast, 1/2 sachet of baking powder, 1/2 sachet of orange finess, 2 tablespoons cocoa, 1 sachet of vanilla sugar, a little salt

Method of preparation: In a larger bowl put flour, dry yeast, sugar, orange finess, vanilla sugar baking powder and mix with a spoon. Make a hole in the flour and add beaten eggs with a little salt, milk and oil and mix until everything is gathered into the dough. Remove the dough on the board and divide it in two. One part is kneaded as it is and left to rest. Add cocoa to the second piece and knead until incorporated.

For an easy processing but also for the smaller croissants, each piece of dough is divided into two other pieces. Spread each piece of white and cocoa in a round sheet,

they continue to stretch with the twister.

A thin sheet of about 3 mm is obtained which is divided into 16 triangles

and cornets are formed starting from the base. Put them in the pan, grease them with beaten egg, leave them to rest for a while and then bake them over a moderate heat.

When they are cooked, remove the croissants from the tray, place them on a plate and dust them with powdered sugar.

The croissants are fragrant and fluffy, but not too sweet, so a little apricot jam is welcome.

Cornlets in 2 colors

I make them like this: 3 eggs 300 ml oil 25 g yeast 450 ml milk a little salt 2-3 tablespoons cocoa flour for syrup: - 400 g sugar - 300 ml water - 2-3 sachets of vanilla sugar Preparation: It is made a soft dough from the above ingredients, which is then divided into two. One part is left as it is and the other is mixed with cocoa that has been dissolved in 3 tablespoons of milk. Knead well to mix the cocoa with the dough. From the two types of dough, make 8-12 lumps (depending on how big you want the croissants to be), cover them with a towel and leave them to rise for about an hour. After it has risen nicely, spread each piece round and overlap a white one over a brown one (or vice versa, as you want the predominant color to be) and cut it into 8. Roll it, put it in the tray over the baking paper and leave to rise for an hour in a warm place. Then bake in the preheated oven until the white sheet acquires a beautiful golden color. So hot they pass quickly through the boiled syrup from the above mentioned ingredients. Allow to cool then serve. Great appetite!

Oana Dragan, February 23, 2019

I also have a recipe but a different shape, but I also put rum essence in the dough and I put rum in the syrup and I use household chocolate and I put coconut on top

Veronica Chiriluta, February 28, 2014

I'll make a super recipe too. xxxx

Liuda Liudacika, September 27, 2013

I made it too and they are super tasty ... I can't get enough. ))

Liuda Liudacika, September 27, 2013

what kind of syrup is how this syrup is made, it is so important in this recipe (

Adriana Agache, September 26, 2013

I'll try to see if they're so delicious.

Lili Morosan, September 26, 2013

It's a good recipe I was making but with so many recipes in my head you forget about them because more and more new recipes are coming

Maria Samoila, September 26, 2013

Emilia Cseh, September 25, 2013

it's delicious try it too!

Sempronia Coclici (Chef), September 25, 2013

yes, they are very good. only at my house after I'm ready a syrup is made with sugar in which it softens a little and is quickly given through coconut: P

Amelya Marya Negut, August 24, 2013

Heyy! I followed the recipe ... and it is very delicious! Follow him too! Many kisses!

Fasting croissants in two colors! They are delicious and very easy to prepare

Try this croissant recipe in two colors! It is delicious and is made very quickly.

For syrup, you need:

- a cup of water
- 1/2 cup sugar
- spices

- 200 g of oil
- 300 g of mineral water
- 4 tablespoons sugar
- 1 sachet of baking powder or 1 cube of yeast
- two sachets of vanilla sugar
- flour as it contains

- just like the first sheet, just replace the vanilla sugar with rum essence and add two tablespoons of cocoa

Mix the ingredients in the written order only that the baking powder is quenched in lemon juice (if yeast is used, it is dissolved in a little warm water with a little sugar and left to rise for about 45 minutes).

Make small round sheets (the one with cocoa smaller than the simple one) and overlap the one with cocoa over the simple one. After they overlap, they stretch a little more to flatten well.

Cut triangles on which a cube of shit is placed, turn on the side with the white sheet and roll from the large part to the small one.

Place on a baking sheet in a tray and place in the oven, which has previously been heated, over medium heat.

As soon as you take the croissants out of the oven, bring them hot through the cold syrup, add a little syrup on all sides, and then roll them in coconut or sugar.
These croissants can be served simple, without being syruped and then given through coconut.

Tricks that will help you look and feel younger. Why it is good to eat grapes

The two-colored croissants with jam are perfect for a special occasion, but also for an everyday snack. Although at first glance it seems difficult to do, you will see that it is not so at all! It's a recipe worth trying.

- 14 gr dry yeast (or 50 gr fresh)

- 2 teaspoons vanilla essence

- coconut for decoration

The syrup is made extremely simple. Mix the water on the fire together with the sugar and vanilla. Stir continuously until the sugar melts.

Then we move on to the dough. In a bowl put mineral water, oil, sugar, salt, dry yeast (if you put fresh, dissolve it with a little warm water before) and grated lemon peel. We mix them a little with a wire. We start to add flour, gradually, until the dough is a little thicker than in pancakes.

When we reach this consistency, we divide the dough into two bowls, in one we put a little more composition.

In the bowl in which we have less composition, we add flour, until the dough becomes non-sticky, but very easy to work. In the other bowl, which is more of a composition, we put cocoa, then flour, until the dough becomes non-sticky and easy to work.

Divide each dough into 4 balls. We take a ball of brown dough, spread a sheet as thin and round as possible. Then take a ball of white dough, spread a thin sheet, round and slightly smaller than the brown one.

Place the white sheet over the brown one, spread a little more with the twister so that the two sheets stick together. With a knife we ​​cut in the middle, both in length and width (you will get a cross shape).

Each quarter is cut into suitable triangles or depending on how big you want to make the horns. Put jam (or shit or any other filling you want) on the edge and roll them inwards, towards the top

We place them in a tray lined with baking paper. We do the same with the rest of the dough. Put them in the hot oven for 20 minutes (if you make them bigger, leave them for 25 minutes). When they are ready, take them out of the oven and let them cool for 5 minutes.

We pass them warm, through the cold syrup and sprinkle them with coconut. Good appetite!

Fasting croissants in two colors

Ingredients for white dough:
200 g boiled and mashed potatoes
400 g flour
100 ml water
1 teaspoon salt
1 teaspoon sugar
25 g fresh yeast
50 g margarine

Ingredient ptr. red dough:
1 piece larger onion
1 tablespoon sweet paprika
150 g boiled and mashed potatoes
400 g flour
100 ml water
1 teaspoon salt
1 teaspoon sugar
25 g fresh yeast
50 g margarine
1 teaspoon ground cumin (optional)

For the red dough, clean the onion and cut it into small pieces and then heat the 50 gr margarine. Take it aside and add 1 tablespoon of paprika (to make the taste more interesting, I put paprika), and 1 teaspoon of ground cumin.
In separate bowls we put flour and margarine (for white dough) and mashed potatoes, for red we put only flour and potatoes. Dissolve the yeast in warm water to which we add salt, sugar and let it rise a little and then pour it into the flour composition. Add red onion to the red dough. Knead the two doughs each separately until they come off the edge of the bowl. Cover the dishes with a towel and leave them to rise for an hour.
After the dough is leavened, we put them on the table, forming two rolls that are divided into 20 equal pieces each. Spread the red ball, overlap the stretched white ball and roll tightly. We shape the donuts, place them in the baking tray, cut them with a sharp knife here and there, grease them with a little water in which we put salt, and sprinkle them with flax seeds, sesame seeds, cumin, & # 8230. then we put the tray with croissants in the preheated oven. Bake on the right heat for about 15-20 minutes.

Two-colored donuts from Grandma Ilena

I was late with the answer because I was busy harvesting grapes.

So: I put a white ball and a black ball in the freezer. After a few days I took them out, let them thaw well and made the croissants according to the recipe. You say you made the cake then, so get to work.

# 127 oanaC

# 128 angelic

# 129 Cristina

Attached images

# 130 Sasha

# 131 Celestial Mother

I was speechless.
The croissants came out gorgeous. and to convince you, look at the picture.
Which was very unexpected. the husband stole a hot one from the tray. I don't know if you've found out yet, but he doesn't put his mouth on sweets to drop it with wax.

That's what they winked at.

The temperature was a little high. but the second sharjah baked wonderfully.
And next time I will put more cocoa in the dough because it was not enough.

I will keep the recipe for the future, once again thousands of thanks to you and Grandma Ileana.

# 132 Higeia

"Brighten the days of your life, and they will no longer be what they are" Chateaubriand
Good luck Higeia

# 133 oanaC

# 134 angelic

# 135 Higeia

"Brighten the days of your life, and they will no longer be what they are" Chateaubriand
Good luck Higeia

# 136 Una_

I made the croissants too. Just like you Higeia, stuffed with plum jam mixed with nuts. They turned out very good, but I also put baking powder, although I think the yeast was enough, they also turned out 64 big pieces, they grew like crazy. I have already filled 2 large plastic boxes with them and put them in storage like this. I will put my husband's package at work and we will serve them for breakfast. Perfectly agree with you that many come out of a pot. I had 4 full trays.

They are delicious. maybe tomorrow I'll take a picture of them to see how they turned out for me.

They also burned a little because I put them at 200 ° C directly, but I think 180 is more than enough, at least in my oven. Also next time I will put quality cocoa because they didn't come out too black. In fact, their color was confused. In the end, I only got one color!

I wish you all a pleasant weekend and thank you angelica for the written recipe!

# 137 Higeia

I made the croissants too. Just like you Higeia, they came out full.
They also burned a little because I put them at 200 ° C directly, but I think 180 is more than enough, at least in my oven.

This being a yeast dough, it is first put on low heat and after 10 minutes it is put on high heat, like cakes.
Only good Higeia.

"Brighten the days of your life, and they will no longer be what they are" Chateaubriand
Good luck Higeia

Cornlets in two colors

half a l of soda (mineral water, juice with acid), 3 tablespoons of sugar, 50g of yeast (2 cubes), 200ml of oil, 3 tablespoons of cocoa, flavors, flour as it contains., For syrup: 100ml of water, 250g of sugar. you still need 300g coconut (nuts).

Difficulty: low | Time: 2h


Leaven the yeast with a little sugar, warm milk and a tablespoon of flour, mix well and leave to rise for 10 minutes.
meanwhile we mix eggs with salt, milk and oil,add the baking powder and sugar, add the yeast and start adding the flour, we need a cake-like dough, so if you don't have to, don't add all the flour, let the dough rise after kneading it for about 20 minutes,after which we divide it into two equal parts,in one we put a little lemon peel and in the other we put the 3 tablespoons of cocoa mixed with the 2 tablespoons of oil, knead so that everything mixes well and leave them to rise again for 30 minutes.
Each part is again divided into 8 equal parts, having at the end 8 pieces of black and 8 white dough,take a piece of white dough, spread it round and set it aside a piece of black is stretched to the same size as the white one cut into 8 equal parts the 2 pies are placed on top of each other like this

or so and turns to the other side. :) to form the croissants, can be filled with jam, nuts, chocolate,the donuts are put in the oven,I made them at 180 degrees and in maximum 18 minutes. they were ready to bake.While the dough is leavening, boil the water with the sugar and leave it to cool, and when we take the hot croissants out of the oven, we quickly pass them through the syrup.As you can see in the picture you can make black croissants with white stripes or white with black stripes

take them out of the syrup, and place them on the plate / plate.

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