Mexican Vanilla Croissants
Mexican vanilla is world-renowned for its intense aroma and rich, creamy flavor. We combined this wonderful vanilla with a classic French croissant, made even more special with soft condensed milk. The buttery, flaky pastry and the silky, sweet filling create a perfect harmony in every bite. This pastry is ideal with morning coffee or as a special dessert. If you love sweet, creamy delicacies, you definitely have to try this recipe!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In lukewarm milk, dissolve the sugar. Crumble in the fresh yeast and let it sit for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and vanilla extract. 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 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. Place the cold butter in the center. Fold the edges of the dough over the butter to enclose it completely.
6
Gently roll out the dough, then fold it into thirds like a letter. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process two more times, chilling the dough for 30 minutes in the refrigerator between each fold.
8
Roll out the finished puff pastry to a thickness of 5 mm. Cut it into triangles and place a small spoonful of sweetened condensed milk 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 rise for another 30 minutes.
11
Whisk the egg and brush it over the tops of the croissants to give them a shiny finish.
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.
