Breakfast Croissants

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recipe by Mille 1 Ricette https://blog.giallozafferano.it/mille1ricette/

  • Time icon
    Total Time
    5hrs 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    182
based on 9 ratings

Delicious croissants freshly baked for breakfast. The difficulty in this recipe is the shaping of the croissant, so it can help to use a piece of paper cut into a triangle to use as a guide when cutting the dough. User generated recipes have not been re-tested by Kenwood.

Inspired by: https://blog.giallozafferano.it/mille1ricette/

recipe updated 14 Oct 2020

Ingredients

  • Butter icon
    Butter
    as needed
  • Manitoba flour icon
    Manitoba flour
    150 g
  • Milk icon
    Milk
    100 ml
  • Active dried yeast icon
    Active dried yeast
    2 g
  • Caster sugar icon
    Caster sugar
    1 teaspoon
  • Italian 00 flour icon
    Italian 00 flour
    125 g
  • Caster sugar icon
    Caster sugar
    60 g
  • Salt icon
    Salt
    1 pinch
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1
  • Egg icon
    Egg
    1
  • Caster sugar icon
    Caster sugar
    as needed
  • Egg yolk icon
    Egg yolk
    1
  • Milk icon
    Milk
    2 tablespoons
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Lightly floured surface
  • kCook icon Medium bowl
  • kCook icon Large glass bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Jug
  • kCook icon Kcook bowl

Step preview

  1. Add manitoba flour, milk, active dried yeast and caster sugar to a clean medium bowl
  2. Stir until dissolved
  3. Cover with kitchen towel then set aside - 2 hr
  4. Fit midi blade to kCook bowl
  5. Add italian 00 flour, manitoba flour, milk, caster sugar, salt and vanilla bean seeds to the kCook bowl
  6. Fit kCook bowl to kCook Multi
  7. Transfer content of medium bowl to kCook bowl
  8. Attach lid to kCook bowl
  9. Mix with filler cap removed - 1 min, speed 4
  10. Then add egg to the kCook bowl
  11. Mix with filler cap removed - 30 sec, speed 6
  12. Mix with filler cap removed - 1 min, speed 7
  13. Transfer dough to lightly floured surface
  14. Knead until smooth
  15. Transfer dough to large glass bowl
  16. Cover with plastic wrap
  17. Prove - 2 hr
  18. Line 2 clean baking sheets with parchment paper then set aside
  19. Transfer dough to lightly floured surface
  20. Divide into 8 equal pieces
  21. Roll into balls
  22. Roll into rectangles
  23. Brush with butter
  24. Sprinkle with caster sugar
  25. Place another piece of dough on top and repeat. Do not butter and sugar the last layer.
  26. Trim the edges to neaten them and cut the dough lengthways into 2 strips.
  27. Cut each strip into equal triangles.
  28. Lay a triangle of pastry onto the work surface.
  29. Hold the corners gently on the base (widest part) and pull the tip (narrow point) slightly to stretch it.
  30. Roll up from the base towards the narrow point and turn the ends inwards to create a crescent shape.
  31. Transfer each croissant into a lined baking tray, spaced apart.
  32. Cover with kitchen towel
  33. Prove until doubled - 1 hr
  34. Pre-heat oven - 180°C
  35. Add egg yolk and milk to a clean jug
  36. Mix until well combined
  37. Brush the egg mixture onto the croissants.
  38. Bake - 15 min, 180°C
  39. Dust with icing sugar
  40. Serve
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