Mini Apple Croissant
Mini Apple Croissant
1 - 2 hours
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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
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