Thai Coconut Milk Croissant
Thailand is famous for its exotic flavors, in which coconut plays a prominent role. The meeting of the classic French croissant and coconut milk creates a special, tropical pastry. The buttery, flaky dough and the aroma of coconut create perfect harmony in every bite, making this croissant an ideal choice if you crave something exotic for breakfast or an afternoon tea.
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm coconut milk, dissolve the sugar, then crumble in the yeast and let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast-coconut milk mixture. Start kneading the dough.
3
Once the dough comes together, place it on a lightly floured surface and knead for 10 minutes until it becomes 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, 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 two more times, always resting the dough for 30 minutes in the refrigerator between each fold.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles and sprinkle with brown sugar and shredded coconut.
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 top of the croissants to give them a nice shine.
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 and shredded coconut before serving.
