Coconut Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian kipferl and became popular worldwide. The coconut version is a special, tropical twist on the traditional recipe, which offers a harmonious combination of buttery dough and sweet, coconut filling. It is an excellent choice for a light breakfast or snack, enchanting with its exotic flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then mix in the sugar and yeast. Let it sit for 10 minutes, or until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200 g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it up. Repeat this folding process three times, allowing 15-minute rest periods in between.
5
After the final rolling, cut the dough into triangles. Place a small amount of shredded coconut and finely chopped white chocolate in the center of each triangle, then roll them up into croissant shapes.
6
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
7
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
8
When the croissants are baked, let them cool slightly, then brush them with a thin layer of coconut milk and sprinkle with shredded coconut.
