Two-tone croissants

How to make them perfect for a super delicious breakfast!

INGREDIENTS

120 ml (½ cup) lukewarm water
12 g (1 ½ tbsp) fresh yeast
400 g (3 ¼ cups) all-purpose flour
100 g (½ cup) sugar
30 g (2 tbsp) butter, melted
60 ml (¼ cup) lukewarm milk
1 Egg
7 g (1 tbsp) cocoa powder
15 ml (1 tbsp) milk
hazelnut cream

PREPARATION

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