Salted Caramel Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian kipferl and became popular worldwide. The salted caramel version is a special twist on the traditional recipe, which gives the perfect harmony of buttery dough and rich, soft salted caramel. An excellent choice for a special breakfast or snack that is guaranteed to enchant you with the perfect balance of sweet and savory flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200g of cold butter on top. Fold one half of the dough over the other, then roll out again and fold it. Repeat this folding process three times, allowing 15-minute rests in between.
5
Make the caramel: melt the granulated sugar in a saucepan over medium heat until golden brown. Carefully pour in the heavy cream. Stir until smooth, then add a pinch of salt and let cool.
6
After the final rolling, cut the dough into triangles. Place a small dollop of salted caramel in the center of each triangle, then roll up into a croissant shape.
7
Place the croissants on a baking sheet lined with parchment paper and let rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake for 18-20 minutes, until golden brown.
9
Once the croissants are baked, let them cool slightly, then sprinkle with powdered sugar.
