Bicolor corns in syrup – fasting

PREPARATION

Sift the flour into a large bowl, add the salt, sugar, dry yeast and lemon zest, then mix.
Make a well in the middle and add the warm water and oil, start kneading.

Divide the dough in two. Add the cocoa diluted with a little water over half the batter and knead to incorporate.
Place the dough in bowls, cover and let rest for 1 hour or until doubled in size.
Divide each piece of dough into 4 equal parts and form into balls.

Roll out one ball of cocoa and one white dough into 20-22cm round sheets.
Overlap the sheets, the white sheet on top of the brown sheet, and run the rolling pin over them to glue them.

Cut into 8 triangles. At the base of each triangle, put jam mixed with nuts.

Form the horns by rolling from the base to the top. Place them in the pan, leaving space between them.
Bake in a preheated oven at 170-180°C for 25 minutes or until lightly browned.
Let them cool and decorate with powdered sugar.