Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Bun Recipes


Croissant (Bun Recipes)

Banu Atabay's Ay Coregi
Main Page » Bun Recipes » Croissant


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Croissant



Instructions:
# Put the warm milk, granulated sugar and yeast into a deep bowl, stir until the sugar and the yeast dissolve. Add whole of an egg and just the white of the remaining one, 3 cups flour, and knead.
# Add oil into the juicy dough and the remaining 3 cups flour little by little while kneading.
# Cover the lid and rest it for 1 hour.
# Prepare the stuffing when resting the dough. Put bread crumbs, milk, granulated sugar, raisins, cocoa, walnuts and par-cook over low heat.
# Remove from the stove, and add vanilla, allspice and cinnamon, mix, let it stand for cooling down.
# Cut the rested dough into 20 pieces, roll them to the size smaller than dessert plate, put 1 tbsp stuffing in the wide side of the rolled dough, lengthen it, curl as a roll, force on the edges, shape as new moon.
# Place the croissants on the greased oven tray, and rest them on the tray for about 20-30 minutes. At the end of the resting, spread the yolk all over. Place the tray in the cool oven, cook in 374 F for 35 minutes.


Note: You can use hazelnuts instead of walnuts. You can sprinkle some grated hazelnuts all over the buns after spreading yolk over them.


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1/2 matchbox sized yeast
2/3 cup granulates sugar
2 eggs
6 cups flour
1/3 cup vegetable oil
1 cup warm milk

For Stuffing;
10 tbsp milk
1/2 cup granulated sugar
5 tbsp raisins
1 tbsp cocoa
6 tbsp bread crumbs
2 handful thickly hashed walnuts
1/2 tsp vanilla
1/2 tsp allspice
1/2 tsp cinnamon