Ingredients

• Dough:
• 100 g / 4 oz - white bread flour
• 100 g / 4oz - whole wheat flour ( If you couldn't find whole wheat or white bread flour, you can just replace the both with an all-purpose flour)
• 50 g / 2 oz - butter
• 2 tbsp - apple puree ( recipe follows)
• 1 - egg
• 1.5 tsp - dried yeast
• 75 ml / 3 oz - warm milk ( adjust accordingly)
• 3 tbsp - honey
• 1/2 tsp - salt
• For the glaze: 1 egg yolk+ 1 tbsp of milk
• For the sprinkle: 1 tsp - cinnamon powder
• 1 tbsp - sugar

How to Make Mini Apple Croissant

• To make apple puree: Peel, core and chop 1 apple.
• Add the apple along with 1/2 tbsp of honey, 1/2 tsp of cinnamon powder and 1 tbsp of water in a pan.
• Heat it on medium to slow heat.
• When the apple gets completely soft, switch off the stove.
• Let it cool down and puree it without adding any water.
• Make the dough: Sift the flour in a large bowl, add salt and yeast and mix it well.
• Make an indent at the centre, add egg, honey, apple puree, melted butter and the milk little by little to make a smooth and elastic dough.
• Knead the dough with an electric mixer fitted with dough hook attachment or knead well using your hands.
• Place the dough in a clean and oiled bowl, cover with a cling film and allow it to swell for an hour.
• Make the croissant: Once the dough swells, knock out the air.
• Divide the dough into two equal halves.
• Roll out each half into a circle of 12 cm diameter.
• Cut the circle into 12 equal triangles as shown in the picture.
• Sprinkle with cinnamon sugar.
• Take 1 triangle and start rolling from the wider end to form croissant shape.
• Repeat it with the remaining dough.
• Place all the croissants in a baking sheet, spaced well apart.
• Cover loosely with a cling film and allow it to rise in a warm place for another 30 minutes until it gets well puffed up.
• Meanwhile preheat the oven to 180 degree Celsius.
• Brush the croissants with the egg glaze and bake it in the preheated oven for 20 to 25 minutes until it looks golden brown on top.
• Take it out from the oven, leave it to cool in a wire rack.
• Serve warm with butter and jam for breakfast or tea.
• Recipe Courtesy: Taste of Pearl City