Australian Macadamia Nut Croissant
The macadamia nut is one of Australia's best-known culinary treasures, and its distinctive, buttery flavor makes it a perfect match for sweet pastries. In this recipe, we've combined the classic croissant with crunchy macadamia nuts and a touch of honey to create a truly delicious and satisfying breakfast pastry. The rich flavor of the nuts and the buttery dough create perfect harmony, making every bite a special experience. If you love nut pastries, you'll adore this croissant!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble in the yeast and let it stand for 10 minutes, or until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, place it on a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic.
4
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter to enclose it.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process twice more, always chilling the dough for 30 minutes in the refrigerator between each fold.
8
Roll out the prepared puff pastry to a thickness of 5 mm, then cut it into triangles and sprinkle with chopped macadamia nuts and a little honey.
9
Roll up the triangles from the wide end towards the tip to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants with it, then sprinkle with brown sugar.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool, then dust with powdered sugar before serving.
