Okay I had been meaning to make croissant over Christmas but never got round to it and was thinking of something different I could do and something a little simpler. These are a great cheats method of getting that airy croissant like texture but in a muffin shape fill or top with your favourite choices, I went for chocolate hazelnut and almond.
Ingredients:
- 100g plain flour
- 150g strong white flour
- 30g caster sugar
- 7g sachet fast-action yeast
- 200g Salted butter, diced
- 75ml whole milk
Ingredients for filling (Can be changed for whatever you like)
- 50g Chocolate Hazelnut spread
- 20g Chocolate Buttons
Almond Filling
- 50g Ground Almonds
- 30g Caster Sugar
- 1/2 Egg White
- 25g Butter
- 15g flaked almonds
Method:
- Chop you butter into small chunk and place in a mixer with a dough attachment with the flour, sugar and yeast.
- Turn the mixture on a low speed and add the 75ml of milk with an additional 75ml of Water, mix this on a slow speed until the it starts to come together.
- Turn up the speed and knead the dough for 5 – 10 minutes until it begins to become smooth.
- You still want to see the lumps of butter within the dough. Create the layers for your dough by rolling it into a large rectangle and creating three folds.
- Wrap the dough and place in the fridge and repeat the folding process at least 3 times. You can keep the dough in the fridge until ready to use.
- Make your fillings. To make the almond filing
- Line a muffin tin with large cases or squares of baking paper.
- Roll out your dough to 30x30cm then cut in half to create 8 pieces of dough.
- Spread your filling onto the pieces of dough and roll at a slight angle, then squish slightly and place into the cases.
- Add your flaked almonds. Leave to rise for 1 hour until doubled in size.
- Preheat the oven to 180 degrees celsius.
- Brush with egg or milk and then bake in the oven until golden brown, should take between 20-25mins.
- Enjoy warm or reheat for 5 mins in the oven to warm through.
Willey's Weekly Bake 