My goodness! I just realized Cinnamonda turned 1 a few days ago! It was January 13th 2008 that I posted my first post about puff pastry bundles. What fun this have been! And how time has flown! I have not always had time to post as frequently as I would have liked to, but 48 times anyway, this post included. :)
How should we celebrate? Some chocolate, maybe? Or perhaps a cake? I am still abstaining from anything chocolately, and I just posted about ambroisia cake. Hmmm... How about some nice coconut filled croissants? Yes, coconut filled croissants it is! Easy to make, very easy to the taste buds! :)
I have used my "Seitsemän sortin leivonnaiset" cook book by ICA provkök a lot lately. Even this recipe is from that book. I have adapted the recipe just a tiny bit. In the original version milk is used instead of water, but I hardly ever have any milk at home, so, I usually substitute milk with water which I did also when baking these croissants. If you don't like coconut, feel free to use another filling, for example strawberry or raspberry jam.
50 g fresh yeast
150 g (unsalted) butter (or margarine)
3 dl water
3/4 dl sugar
1/2 teaspoon salt
ca. 1 l flour
For the filling you will need:
50 g (unsalted) butter (or margarine)
1/2 dl coconut flakes
1 tablespoon sugar
1 teaspoon cinnamon (Well, this is the 1st anniversary of Cinnamonda, the recipe kind of had to have some cinnamon in it! :))
grated zest of 1 orange
some egg for brushing
1. Crumble the yeast into a large bowl.
2. Melt the butter. Mix with water. Let cool to 37 degrees Centigrade.
3. Pour the mixture onto the crumbled yeast. Mix until the yeast has melted.
4. Add sugar, lightly beated egg and most of the flour.
5. Knead with your hands or with a machine until smooth. Let rise for half an hour.
6. Prepare the filling by mixing all the ingredients together in a small bowl.
7. On a floured table knead the batter a bit more.
8. Divide the batter into three parts. Using a rolling pin roll out each part of the batter into a circle of ca. 30 cm in diameter. Cut each circle into 8 triangles.
9. Place a teaspoonful of filling onto the widest part of each triangle.
10. Roll the triangles into croissants starting from tha widest end.
11. Place the croissants onto a prepared baking dish, and let rise covered with a kitchen towel for another half an hour.
12. Meanwhile heat the oven to 250 centigrade (225 if you are using a convection oven).
13. Bruch the croissants with some egg.
14. Bake in 250 (225) for 6-10 minutes.