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Two-tone horns

Two-tone horns

The ingredients are the same as Margareta's recipe, but the quantities differ in places.

I lacked the grated lemon and orange peel, I consumed everything at the holiday cakes and I didn't stock up anymore, but I put essences and they came out quite fragrant.

So let's get to work!

Bring all the ingredients to room temperature about an hour before we start working, except for the milk that we will heat on the stove anyway.

Sift 3/4 of the amount of flour in a bowl together with 2 sachets of leavened dough.

We will add the rest of the flour along the way, because we will not know from the beginning how much we will incorporate in the dough.

For those who don't know, the guarantee for leavened dough is a mixture of dry yeast and baking powder, and an envelope is recommended for 375 gr of flour, but I usually put more flour, even up to 500 gr.

I often use this guarantor, I like the way the dough comes out with it, fluffier and leaven faster than with simple, dry yeast.

The amount of flour in the dough depends on its type, the consistency of the other ingredients and even the method of preparation, we must know what amount we start from, inspired by a recipe, then either add or set aside, this is what we see as we knead the dough.

Break the eggs in a bowl and add salt over them.

Grind the sugar and add it over the eggs, then rub them with a spatula until they become creamy.

Add the oil and pour everything into the flour bowl, in the middle of it, where I previously made a hole.

We start gradually pouring the warm milk, mixing and adding flour from the edges.

After we have incorporated all the flour and all the milk, we realize if it still needs flour or not.

Divide the dough into two parts, and on one side add the two tablespoons of cocoa and rum essence, and on the other side, vanilla essence.

We flour the work table and turn the dough over, one by one, there.

We start kneading them, and if they are sticky or soft, they clearly need more flour.

Sift another 100-150 g of flour together with the third guarantee sachet for leavened dough and add them over the dough we knead.

So we stop adding flour, when the dough will not stick to our hands, but we are also careful not to get a hard dough, so we put the flour gradually, little by little, towards the end.

I got 1250 gr, but I used a freshly ground country flour.

Leave the dough to rise for 15-20 minutes, covered with a towel, until they double in volume.

Then divide each dough into two parts and spread them on the work table in thin and equal sheets and we will put them on top of each other.

We pass the twister over them to make them uniform, then we cut them into triangles, we add a teaspoon of jam or jam to the base of the triangles and we roll them towards the top, taking care that the filling does not come out of them, we press the edges.

Transfer them to the tray lined with baking paper and let them rest for another 10 minutes, then put the tray in the oven for 30-35 minutes at 180 degrees.

Put the water with the sugar on the fire until the sugar melts, then turn off the heat and add the essence.

5 minutes before turning off the heat, pour the syrup over the croissants.

If I baked two trays, I divided the syrup in two.

The color difference is not particularly visible on the outside, because they turn brown during baking, but on the inside they are beautiful.

Thanks again, Margaret, for this wonderful recipe!


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Bicolor horns

From milk, yeast, 50gr sugar and 4 lg of flour I made a mayonnaise that I let grow, after that I added beaten eggs with the rest of the sugar, salt and oil, the flour mixed with the baking powder is kneaded until we get a dough of a suitable consistency. Divide the dough in two and mix one part with cocoa dissolved in a little milk. Thus we let the obtained doughs grow.

After they have grown, we portion them, obtaining 8 portions of each. It is left to grow and each one is stretched in the shape of a circle that is cut into 4. We overlap the cocoa parts over the white ones, we pass them with the shit to fix them, then we place the pieces of shit and roll them. Let them rise for another 15 minutes then cook them over low heat.

After removing them, we syrup them in the cold syrup that we obtained by boiling the sugar with water. They are very fluffy and stay soft even the next day.


Two-tone horns


Two-tone horns-Two-color horns. How to prepare two-tone horns. Two-tone horns with shit. The best two-tone horns. Fluffy leavened croissants

Two-tone croissants-Ingredient

It took
1kg flour
300ml milk
50g yeast
150g sugar
3 eggs
200ml oil
1 pack baking powder
1 lg cocoa
400gr shit
salt

Syrup
150g sugar
150ml water
lemon peel

Bicolor horns-Preparation

From milk, yeast, 50gr of sugar and 4gg of flour I made a mayonnaise that I left to grow.
After the mayonnaise has risen, add the beaten eggs with the rest of the sugar and salt, the oil and the flour mixed with the baking powder.
Knead all the ingredients until you get a dough of the right consistency.
Divide the dough in two, mix one part with cocoa dissolved in a little milk.

We let the obtained doughs grow.
After they have grown, we portion them, obtaining 8 portions of each.


Let it rise for another 5-10 minutes and each ball is stretched in a circle that is cut into 4.
We overlap the cocoa parts over the white ones, we pass them with the twister to fix them, then we place the pieces of shit and roll them.


Let them rise for another 15 minutes then bake them at the right heat.

After removing them, we syrup them in the cold syrup we obtained by boiling the sugar with water.
They are very fluffy and stay soft even the next day.


Good appetite!!


Spread the balls with a rolling pin and form two discs with a diameter of 35-40 cm. One grease it with nutella and place the other on top. Cut the dough with a sharp knife into 16 pieces that we roll starting from the base, forming the croissants.

We place them in a large stove tray, let them rise for another 20-30 minutes, then grease them with the yolk mixed with milk and sprinkle brown sugar on top.

Bake the croissants in the preheated oven at 200 ° C for 10 minutes, then reduce to 180 ° C and continue baking for another 15-20 minutes until they are nicely browned.
They are very good hot but also cold, together with a glass of milk they are delicious. They remain fluffy for a few days, covered with food foil. Enjoy!

You can also try nutella, an equally delicious recipe!

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Bicolor horns

From milk, yeast, 50gr sugar and 4 lg of flour I made a mayonnaise that I let grow, after that I added beaten eggs with the rest of the sugar, salt and oil, the flour mixed with the baking powder is kneaded until we get a dough of a suitable consistency. Divide the dough in two and mix one part with cocoa dissolved in a little milk. Thus we let the obtained doughs grow.

After they have grown, we portion them, obtaining 8 portions of each. It is left to grow and each one is stretched in the shape of a circle that is cut into 4. We overlap the cocoa parts over the white ones, we pass them with the shit to fix them, then we place the pieces of shit and roll them. Let them rise for another 15 minutes then cook them over low heat.

After removing them, we syrup them in the cold syrup that we obtained by boiling the sugar with water. They are very fluffy and stay soft even the next day.


Two-tone horns


Two-tone horns-Two-color horns. How to prepare two-tone horns. Two-tone horns with shit. The best two-tone horns. Fluffy croissants of leavened dough

Two-tone croissants-Ingredient

It took
1kg flour
300ml milk
50g yeast
150g sugar
3 eggs
200ml oil
1 pack baking powder
1 lg cocoa
400gr shit
salt

Syrup
150g sugar
150ml water
lemon peel

Bicolor horns-Preparation

From milk, yeast, 50gr of sugar and 4gg of flour I made a mayonnaise that I left to grow.
After the mayonnaise has risen, add the beaten eggs with the rest of the sugar and salt, the oil and the flour mixed with the baking powder.
Knead all the ingredients until you get a dough of the right consistency.
Divide the dough in two, mix one part with cocoa dissolved in a little milk.

We let the obtained doughs grow.
After they have grown, we portion them, obtaining 8 portions of each.


Let it rise for another 5-10 minutes and each ball is stretched in a circle that is cut into 4.
We overlap the cocoa parts over the white ones, we pass them with the twister to fix them, then we place the pieces of shit and roll them.


Let them rise for another 15 minutes then bake them at the right heat.

After removing them, we syrup them in the cold syrup we obtained by boiling the sugar with water.
They are very fluffy and stay soft even the next day.


Good appetite!!


Blog Recipe

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Video: The Two Tone story Documentary - part 1 (September 2021).