Croissant of Bread and Cocoa

– mix the flour with the baking powder and 290ml of warm milk;

– after 10 minutes of mixing, add the salt diluted in the remaining milk;

– continue to knead and add the oil;

– knead until the mixture is smooth and homogeneous;

– divide the dough in half and knead one of the two parts with the cocoa;

– let the dough rise in two separate bowls, covered with cling film;

– after 2 hours, roll out the leavened dough with a rolling pin;

– form two rectangles with a thickness of 1 cm and place them on top of each other;

– cut triangles of dough of about 125g each, and roll them on themselves starting from the longest side;

– arrange the croissants, with the closure facing down, on a baking sheet lined with baking paper, and let them rise until doubled;

– bake in a preheated static oven at 200g for about 20 minutes or till golden