Dutch Caramel Croissant
In the Netherlands, caramel flavors are especially popular, and stroop, or thick caramel syrup, is one of the best-known local ingredients. In this recipe, we've combined the classic French croissant with Dutch stroop and brown sugar to create a truly special, sweet pastry. The buttery, flaky dough and the rich caramelized filling create a perfect harmony with every bite. If you love sweet, caramel flavors, you definitely have to try this croissant!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the granulated sugar, crumble in the fresh yeast, and let it sit for 10 minutes until foamy.
2
In a large bowl, sift the all-purpose flour, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes until elastic.
4
Place the dough in a bowl, cover it 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.
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 resting the dough in the refrigerator for 30 minutes in between.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles and place a teaspoon of stroop on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the point 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 it over the tops of the croissants, 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 sprinkle with powdered sugar before serving.
