Candied Lemon Croissants
The croissant is one of the most popular pastries in French bakeries, and it can be prepared with a variety of fillings. The candied lemon croissant is a special version that combines the crispy dough with the sweet, citrusy aroma of candied lemon peel. The candied lemon peel adds freshness and natural sweetness to the pastry, making it a perfect choice for breakfast or as a light dessert. If you like fruity, fragrant pastries, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a bowl, whisk together the flour, sugar, and salt.
3
In a separate bowl, warm the milk until lukewarm, add the yeast, and let it sit for 5 minutes.
4
Add the eggs, lukewarm milk-yeast mixture, and lemon juice to the flour mixture. Start mixing until combined.
5
Crumble in the cold butter and knead until you get a smooth and elastic dough.
6
Roll out the dough to about 3mm thickness, then cut it into equal-sized triangles.
7
Sprinkle a little chopped candied lemon peel in the center of each triangle, then roll them up into croissant shapes.
8
Place the croissants on the prepared baking sheet and let them proof for 20 minutes.
9
Brush the tops with egg wash, then bake for 18-20 minutes, or until golden brown and crispy.
10
Once cooled, sprinkle with a little extra candied lemon peel before serving.
