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Candied orange peel croissant served

Candied Orange Peel Croissants

The croissant is one of the most popular pastries in French bakeries, which can be prepared with many kinds of fillings. Candied orange peel croissant is a special version that combines the crispy dough with the sweet, citrusy aroma of orange peel. Orange peel adds freshness and natural sweetness to the pastry, making it a perfect choice for breakfast or a light dessert. If you like fruity, fragrant pastries, you should definitely try this recipe!

Prep Time 30 min
Preparation 20 min
Total 50 min
430 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 300 g All-Purpose Flour
⭕ 150 g Butter
⭕ 100 ml Milk
⭕ 2 Eggs
⭕ 7 g Active Dry Yeast
⭕ 40 g Sugar
⭕ 5 g Salt
⭕ 50 g Candied Orange Peel
⭕ 30 ml Orange Juice
⭕ 5 ml Vanilla Extract

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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 stand for 5 minutes to activate.

    4

    Add the eggs, the lukewarm milk-yeast mixture, and the orange juice to the flour mixture. Start combining the ingredients.

    5

    Crumble in the cold butter and knead until you get a smooth and elastic dough.

    6

    Roll out the dough to about 1/8 inch (3 mm) thickness, then cut into equal-sized triangles.

    7

    Sprinkle a little chopped candied orange peel in the center of each triangle, then roll up into a croissant shape.

    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 orange peel before serving.