Buttery Croissants

This bakery item croissants are puff pastry type and originated from Austria. They are buttery,flaky and mildly sweet.
All purpose flour/ maida – 250Gms + Flour for dusting,
Sugar powder – 3 + 1 Tablesp,
Tutti frutti – 3 Tablesp,
Raisins – 1 Tablesp,
Dry yeast – 2 Tsp,
Melted butter ( unsalted or salted) – 2 Tablespoons for dough,
Butter for smearing on layers, about 3 to 4 tablesp,
Warm milk: 30 ml,
Oil – 1 Tablesp,
1).Add yeast and 3 tablespoon sugar to milk in a mixing bowl. Mix well, cover and keep it aside for 10 minutes.
2).Seive flour into yeast mixture. Add 2 tablesp of butter and Prepare a soft and a little sticky dough by adding extra milk if necessary.
3).Smear a tablespoon of oil over the dough and cover with a damp cloth. Keep it aside for 1 and 1/2 to 2 hrs.
4).Mean while mix tutti frutti,raisins,sugar and a tsp of butter and keep it aside.
5).After 2 hrs punch the dough to let out the air and divide it into 8 to 10 equal portions. Prepare each ball into a round chapathi of 6 to 7″ in size.
6).Smear melted butter on each round and place one above the other. Adjust the edges and prepare bigger round with them.
7).Cut the round into, either 8 bigger triangles or 12 smaller ones.
8).Put a small portion of tutti frutti over broader end of triangle and roll it towards the narrower end. ( enclosing tutti frutti ) Keep them aside for 20 minutes on a greased tray.
9).Give them milk wash ( with little sugar) and bake in preheated thick bottomed kadai for 25 minutes. I baked larger croissants in kadai for 25 min. and smaller croissants in O.T.G for 20 minutes at 180 degree C.
10).Serve these fluffy, buttery croissants along with hot tea/ coffee.
I used tutti frutti for filling in croissants just for variation.


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