• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set aside.

SWEET DOUGH PREPARATION

• In a microwave safe bowl, add the milk and 2 tablespoons of sugar. Heat for 30 seconds at a time until the mixture is lukewarm (about 1 minute). Scoop in your instant yeast. Let it stand for 10 minutes.
• Place the bread flour, the remaining of the sugar and sea salt in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
• Make a well, add the eggs and the lukewarm mixture. Mix with a dough hook for about 10 minutes on the second lowest setting of your standmixer, while adding the butter little by little. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
  
• Divide the dough into 4 segments. Best is to weight the dough before dividing it.
  
• Take the first dough back to your mixing bowl and add the yellow food colorant. Knead until combined about 2 minutes. IMPORTANT: Do not overmix! Repeat the process for the Green and Purple doughs. Then, for the last one, add the dark cocoa powder and milk. Mix to combine.
  

RISE

• Cover each dough placed in clean bowls. Let the dough rise in a turned off preheated oven (100F/37C) for 1 1/2 hour or at room temperature for 2 hours. It will double in size.
  

ASSEMBLY

• Scrape first your black dough out onto the Roul'Pat™. Roll it into a large rectangle. Set aside. Next, do the same with the purple, green and yellow. And place them in the same order on top on each other, ensuring they have the same height and length. Divide the dough in half, crosswise. 
  
• Slice 9 triangles from each sides.
  
• Then, roll each flat before rolling it into a crescent.
  
• Transfer each crescent onto your Large Bonmat leaving room in between. Cover loosely with a plastic wrap and let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
  

BAKE!

• Preheat oven at 350F/180C.
• Brush your rolls with some milk.
  
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 18min).
  
• Once your Halloween Crescent Sweet Brioche Rolls are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Serve and Enjoy as is or with your favorite jam on top! Bon Appétit!