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Sunday, October 19, 2014

Mini poppy-seed croissants (savory)

We like having some puffy croissants around to munch on between meals or to serve with our favorite cream soups. This time, we were inspired by an older version with Gouda cheese and decided to go for the poppy-seed crust :)
While many of you might be slightly intimidated by the idea of making your own croissants - trust us, it's easier than it looks. It takes a while, but not a lot of effort: most of the time you can just go about your business while the wonderful yeast works its magic and makes the dough rise :). Give it a try!

Last year: Glazed duck with orange sauce and vegetables (French-style).
Two years ago: North Croatian deer goulash.
Three years ago: Scottish cardamom griddle scones with butter and honey

Ingredients (makes 16):
  • 700 g flour 
  • 25 g powder milk
  • 100 ml lukewarm water
  • 300 ml milk
  • 50 ml vegetable oil
  • 1 egg yolk
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 7g dry yeast
To top:
  • 1 egg white
  • 2-3 tablespoons poppy seeds

Mix the flour, dry yeast and milk powder in a large bowl:

Mix the water, milk, salt and sugar and pour it over the flour. Mix lightly with a spoon, and add the oil and the egg yolk:

Mix it with a spoon until all is even, then with your hands for another 5 minutes or so. Let the dough rise for an hour.

Divide the dough in half. Take one and roll it into a round disk. Cut it in eight slices, then cut a 2 cm line into each slice, like this:

Roll each slice into a croissant, staring with the wide side. Repeat for the other half of dough until everything has been rolled into croissants. Arrange them on a baking sheet lined with baking paper (you might need two trays).

Let them rise for another hour. Preheat oven to 200 degrees C. Brush the croissants with egg white and generously sprinkle poppy seeds on them:

Bake them in the preheated oven for 15-20 minutes. Take out and allow to cool a bit:

It's done, dig in! :)

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