How to make
Pour flour sifted with a pinch of salt into a large bowl. Dissolve the sugar and yeast in the slightly warmed milk. Pour the flour.
Add two eggs, the softened at room temperature butter and grated lemon peel. Knead a soft dough.
Divide the already shaped dough into two equal halves. Add the cocoa to one and knead, until an even brown color is obtained. Put the two doughs into bowls. Cover them with cling film and a towel.
Leave the bowls in a warm place, until the dough doubles in volume. Roll out both doughs onto a floured surface. Cut them into 8 large triangles. On a light triangle, place the brown and on the brown, place a light one. Look at the picture.
Spread them with jam to your liking (I used fig jam) and roll up the rolls.
Arrange the crescent rolls apart on a baking tray lined with parchment paper. Cover them with a towel and leave them to rise for 1 hour.
If you want them shiny, beat an egg yolk with a few drops of olive oil and spread them them right before you put them in the oven.
I spread them only with milk. Bake the rolls in an oven preheated to 360°F (180°C) for about 15-20 minutes.
Remove them from the oven and immediately sprinkle them with powdered sugar.
The wonderful crescent rolls! Enjoy!
