Coconut Croissants

Ingredients

Dough:

• 500 g — white wheat flour
• 2 eggs (120 g) — hen eggs
• 50 ml — rapeseed oil
• 7 g — dry yeast
• 2 tbsp — water
• 200 ml — 3.5% milk
• 80 g — solid sweetener
• 15 g — orange zest

Filling:

• 200 g — desiccated coconut
• 50 g — brown raisins
• 10 g — orange zest
• 10 ml — vanilla extract
• 30 g — solid sweetener

Preparation

1. I prepared the starter by dissolving the dry yeast in 2 tbsp of lukewarm water with 1 tbsp of sweetener, added 2 tbsp of flour and left it to bloom at room temperature.
2. I dissolved the remaining sweetener in lukewarm milk, then added the 2 eggs, grated orange zest and a pinch of salt.
3. I poured this mixture over the starter, then gradually added the flour and oil one tablespoon at a time until incorporated.
4. I kneaded the resulting dough for 1–2 minutes, then covered it with a clean towel and left it to rise in the kitchen at room temperature.
5. I mixed the desiccated coconut with the vanilla extract, orange zest and raisins that had been soaked in a little rum essence beforehand.
6. When the dough had risen, I rolled out a circle at most 1 cm thick, cut 8 triangles, placed a tablespoon of filling on each triangle and rolled them up tightly.
7. I rolled out another sheet, sprinkled the remaining filling over it, rolled it up tightly and cut rolls about 3–4 cm long.
8. I baked the croissants and rolls on a baking paper-lined tray for approximately 20–30 minutes at 200°C until lightly golden!
9. My child also wanted a few doughnuts, so I set aside a piece of dough from which I cut out some doughnuts using a cup and cooked them in a cast-iron pot with a spoonful of oil.

Recipe in pictures

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