Four delicious recipes for two-color croissants. It will amaze you with its taste and appearance!

Vanilla and cocoa are among the most commonly used ingredients in baking.

Imagine the artistry of combining vanilla and cocoa in baking to create visually captivating pastries.

Be inspired by our two-color croissant recipes, and elevate your hosting experience with these delightful treats alongside coffee and Christmas confections.

Which variation will you try first?

Fluffy two-color croissants

These delicious rolls are ideal for breakfast, a snack, or an afternoon coffee. Vanilla and chocolate create a perfect combination of colors and flavors.

Ingredients:

• 2 cups of all-purpose flour
• 1 cup of milk
• 1/2 cup of butter
• 1/2 cup of granulated sugar
• 1 tbsp of unsweetened cocoa powder
• 0.3 oz of dry yeast
• 1 egg
• 1 teaspoon of vanilla essence
• pinch of salt

Method:

1. Dissolve the yeast in a bowl with a small amount of lukewarm milk and a teaspoon of sugar.
2. Let it sit for a while.
3. Then, put the yeast together with the vanilla and the remaining milk in a food processor.
4. Knead and then add flour, eggs, and sugar to the parts.
5. Knead the dough well for at least 15 minutes until everything is well mixed.
6. Then, add the butter in parts, and finally, add the salt.
7. Let the dough rise for at least 15 minutes.
8. Then, divide the dough into two equal parts and add cocoa to one part.
9. Place the dough in two bowls, cover with cling film, and leave to rise until it doubles in size.
10. Then, roll both doughs with a rolling pin into a thin rectangle and place them on top of each other.
11. Use a knife to cut out the shapes of the triangles, and adjust the size to how big you want the two-colored rolls to be.
12. Roll up the triangles and place them on a baking sheet lined with paper.
13. Leave to rest for 30 minutes.
14. Brush with beaten egg before putting it in the oven
15. Bake in an oven preheated to 350°F for approximately 10 minutes.

Two-color Linzer Cookies

If you like Linzer cookies, you don’t always have to make them with cookie cutters. This recipe will convince you you can make them with the pastry bag or just hand-free!

Ingredients:

• 1 1/2 cups plain flour
• 1 cup of butter
• 1/2 cup of powdered sugar
• 1 pack of vanilla sugar
• 3 egg yolks
• 1 teaspoon of lemon zest
• 1 teaspoon of vanilla extract
• 1 teaspoon cornstarch
• pinch of salt
• apricot jam for sticking

For the frosting

• 1 cup dark chocolate (high quality preferable)
• 2 teaspoons of butter

Method:

1. Line baking sheets with baking paper.
2. Preheat the oven to 350°F.
3. In a mixing bowl, beat the butter, icing, and vanilla sugar until foamy.
4. Gradually add the egg yolks and mix well to make the mixture light and fluffy.
5. Add the lemon zest and vanilla extract and mix well again.
6. In another bowl, mix the flour, cornstarch and salt.
7. Add them to the butter mixture and mix until well combined.
8. Work into a uniform dough.
9. Transfer part of the dough to piping bags with a star tip.
10. Extrude about 3 cm of the dough into a half-moon shape on the baking sheets.
11. Try to make them as even as possible.
12. Bake the Linek rolls for approximately 8 minutes.
13. Let them cool, and then spread the apricot jam on the smooth side of one crescent.
14. Glue the rolls in the freezer for 20-30 minutes.
15. In the meantime, melt the chocolate in a water bath and stir in the butter.
16. Then, lightly dip both ends of the Line candy into the chocolate.
17. Let the excess chocolate drip off, and then put the two-tone rolls back on the baking sheet and put them back in the freezer to harden.

Delicate two-color crescent cookies with vanilla and chocolate

Are you looking for small pastries with your coffee or a new type of Christmas cookie? Try this recipe for two-color rolls.

Ingredients:

• 2 cups plain flour
• 2 cups ground almonds
• 1 cup of butter
• 2/3 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• pinch of salt

For decoration

• chocolate topping
• sliced almonds, coconut, powdered sugar
• Christmas sprinkles

Method:

1. Beat the butter and sugar until fluffy.
2. Mix in the ground almonds and vanilla a little at a time.
3. Sift and mix the flour, cocoa powder, and a pinch of salt in another bowl.
4. Then, gradually work this loose mixture into the buttercream and make the dough.
5. Wrap the dough in cling film and refrigerate for two hours.
6. Shape the dough into approximately 1-inch-long rolls and bend them into a roll.
7. Bake in an oven preheated to 350°F for approximately 10-12 minutes.
8. Then, let the finished rolls cool completely.
9. In the meantime, prepare the chocolate coating and dip the cooled rolls into it.
10. At the end, you can sprinkle the chocolate with almonds or sprinkles and let it harden.

Two color Dough Croissants

These two-colored croissants are made from two different doughs. Preparation takes time, but the result is worth it. If you like wrapped croissants, add jam, cream, or chocolate to them.

Ingredients:

• 1 1/2 cup of butter
• 1 vanilla pod

Light dough:

• 2 cups all-purpose flour
• 1/2 cup semi-coarse flour
• 1 1/2 cup of milk
• 1/4 cup of sugar
• 1/4 cup of butter
• 1/4 cup of water
• 2 tbsp of salt
• 1 teaspoon of fresh brewer’s yeast

Dark dough

• 2 cups of all-purpose flour
• 1/4 cup of semi-coarse flour
• 1/4 cup of unsweetened cocoa powder
• 1 1/2 cup of milk
• 1/4 cup of sugar
• 1/4 cup of butter
• 1/4 cup of water
• 2 teaspoons of fresh brewer’s yeast
• 1 teaspoon of salt

For smearing

• 1/2 cup of water
• 1/2 cup of sugar

Method:

1. When making these two-tone croissants, prepare the butter you need for the dough later.
2. Place 1 1/2 cups of soft butter in the mixer bowl, add the seeds from the vanilla pod, and beat.
3. Transfer the mixture to a sheet of baking paper.
4. Cover it with another sheet, use a rolling pin to roll it into a rectangle approximately 0.2 inches thick.
5. Store in the refrigerator.

Light dough

1. Now, also prepare the light dough.
2. Dissolve the yeast in the milk at room temperature.
3. Put both flours in the mixer bowl, and add the milk in which you dissolved the yeast and sugar.
4. Mix and add water.
5. Add the softened butter a little at a time when the dough is stiff.
6. Finally, add the salt and continue kneading for about 5 minutes until the dough is smooth and elastic.
7. Transfer the dough to a work surface and knead lightly.
8. Shape into a ball, wrap in cling film, and leave to rise at room temperature for an hour.
9. Then, transfer the dough to the fridge and let it rest for 12 hours.

Dark dough

1. After 12 hours, prepare the cocoa dough.
2. Pour both flour and cocoa into the mixer bowl.
3. Dissolve the yeast in the room-temperature milk.
4. Pour the milk into the blender and add the sugar.
5. Start the blender and add the water.
6. Add the softened butter a little at a time when the dough is stiff.
7. Finally, add the salt and continue kneading for about 5 minutes.
8. Then, transfer the dough to the surface and knead.
9. When you have a ball shape, place it in a large bowl, cover with cling film, and leave it to rise at room temperature for about 3 hours.

Making croissants

1. Take the light dough out of the fridge and roll it into a 10×16-inch rectangle.
2. Place the butter base in its center and roll it onto a sheet.
3. Turn the edges of the dough inward and flatten them, but do not overlap.
4. Turn the dough 90° and roll out to half a centimeter thickness.
5. Make the first fold, move the top parts to the center, and do the same from the bottom.
6. Fold the dough and put it in the refrigerator for 30 minutes.
7. Then, roll out the dough toward the folds to a thickness of 0.2 inches.
8. To make the first triple fold, pull one end of the dough to the center of the rectangle, pull it over slightly, and fold the other end over.
9. Place on a tray lined with baking paper and put in the fridge for 30 minutes.
10. Then roll it out again, make a second triple sheet, and put it back in the fridge for 30 minutes.
11. Then, take the dough and fold the third and final part similarly.
12. Finally, put the dough in the refrigerator for another hour.
13. Roll the light dough with a rolling pin into a rectangle measuring 20×14 inches and about half an inch thick.
14. Roll the dark dough out with a rolling pin until it forms a rectangle measuring 19.7×13.8 inches and half an inch thick.
15. Brush the light rectangle with water and place the dark rectangle on top of it.
16. Bring the edges with your hands, then stick the two layers together with a rolling pin.
17. Divide the rectangle in half and use a knife to cut it into 18 triangles with a base of approximately 10 inches.
18. Then, carefully roll the triangles from the wider part to the narrower into the shape of a roll.
19. Place on a baking sheet lined with baking paper and leave to rise for an hour.
20. Bake in an oven preheated to 350°F for approximately 25 minutes.
21. When the two-tone rolls are golden brown, remove them from the oven.
22. Meanwhile, pour water and sugar into a saucepan.
23. Bring to a boil and cook until the sugar is completely dissolved.
24. Pour the mixture into a small bowl, let it cool, and then spread it over the still-warm croissants.

How to bake the best two-tone rolls?

Rolls in various forms are among the most popular sweet pastries. They can be prepared in many variations, leavened or unleavened, and filled with different fillings.

Recipes for two-color rolls are another less common option.

All you need is a little patience and imagination. Rolls are classics with light vanilla and dark cocoa dough, creating an exciting contrast.

Regarding preparation, recipes for two-colored rolls usually involve rolling two types of dough together or dipping part of the roll in a chocolate coating after baking.

A bolder option is food coloring, in which the rolls can be brightly colored.