Traditional recipes

Fluffy croissants with walnuts and cocoa

Fluffy croissants with walnuts and cocoa

This is the dough I arrived at after long tests and searches, a dough that I also used for the cake with walnuts and cocoa for Easter.

The ground walnut is mixed with sugar and cocoa, rum and cinnamon essence, then pour hot milk on top. Add milk until the desired consistency is obtained.

Mix the yeast with 1 tablespoon of sugar, 50 ml of warm milk and a little flour. Homogenize and leave in a warm place until it swells and bubbles appear on the surface.

Put the mayonnaise in the pan of the bread machine, then add the eggs, the rest of the sugar, the melted and cooled butter, the orange peel, the remaining milk and the flour little by little. Knead until all the ingredients are incorporated and obtain an elastic dough. Let it rise until it doubles in volume.

Remove the dough on a lightly floured table and divide it into 2. Spread each side with the rolling pin in a (approximately) round sheet, about 0.5 cm thick. Cut the sheet into 8 triangles.

On the large base of the triangle we put a healthy teaspoon of filling, then roll, forming the croissants that we will put in a tray lined with baking paper. Leave them in a warm place for about 15-20 minutes, grease them with yolk and put them in the oven over medium heat until golden brown.

Soft, fluffy and fragrant ... you don't even realize when you're done eating them. :)))