Lemon Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian 'kipferl' and became popular worldwide. The lemon version is a special, refreshing twist on the traditional recipe, offering a perfect harmony of buttery pastry and citrus filling. It's an excellent choice for a light breakfast or snack that is guaranteed to brighten your day.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then dissolve the sugar and yeast in it. Let it stand for 10 minutes until frothy.
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 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 200g 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 rests in between.
5
After the final rolling, cut the dough into triangles. Place a small dollop of lemon curd 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 dust with powdered sugar and garnish with grated lemon zest.
