A cheesy croissant is a great treat for breakfast with your morning cuppa and making it from scratch is worth all the effort!
Time: 30 minutes
Recipe by: Monicia Horne
3 ½ – 4 cups flour
2 ¼ tsp yeast
Pinch of salt
2 cups Clover Elite Tussers cheese, grated, plus 1 extra cup
1 cup warm milk
2 tsp sugar
4 tbsp butter, at room temp
1 large egg
¾ cup cold butter, sliced into thin pieces
1 egg for egg wash
In a large mixing bowl, combine the flour, yeast and salt. Add the cheese and mix to combine.
Pour in the warm milk, sugar, egg and butter. Mix until well incorporated and add a bit more flour if the dough seems sticky. Cover and allow to sit at room temperature for 15 minutes.
Roll the dough out onto a lightly floured surface into a rectangle shape. Layer the sliced cold butter down the middle of the dough. Fold the side pieces of dough over the butter, like an envelope and roll the dough out into a rectangle again. Repeat the fold and roll.
Roll out into a rectangle and use a pizza cutter or knife to cut long triangles. Sprinkle over the remaining cheese and roll the croissants up. Please onto a lined baking sheet and leave in the fridge for 15 minutes or overnight.
Preheat the oven to 180C and brush with beaten egg. Bake for 15-20 minutes until golden in colour and serve.
Chefs Tip: The colder the butter, the better! This allows for crispy flakiness of the croissant.