Glazed lemon croissants
Light and lemony, these mini pastries are the ultimate partner for your cuppa tea.
In case you couldn’t tell by now, I love baking. But believe it or not, sometimes chocolate gets old and I look for a fresh new combination of flavors to whet my appetite and get me rolling out dough. This recipe was adapted from "Joy of Kosher"; I was hooked when I saw lemon in all four components of the recipe!
Not a big fan of margarine (called for in the original recipe), so I used triple filtered coconut oil which has no coconut taste. I’m also a bit on the lazy side when it comes to long, drawn-out details, so I combined all the filling ingredients into one lemony spread. You can certainly separate the filling steps by spreading coconut oil over the rolled out dough, and then sprinkling with lemon-sugar mixture.
But that’s all just minor details. When you bite into one of these warm, fluffy, lemon-scented croissants, all will be forgotten. Trust me.
- 2 tablespoons yeast
- 1/2 cup warm water
- 1 tablespoon sugar
- 4 1/2 cup flour
- 1 teaspoon salt
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 2 eggs
- 1/2 cup coconut oil
- 3/4 cup coconut milk
- 1/4 cup coconut oil
- 1/3 cup fresh-squeezed lemon juice
- 2 tablespoons lemon zest
- 1 cup sugar
- 1/2 cup water
- 2/3 cup sugar
- 2 tablespoons fresh-squeezed lemon juice
- 2 cups confectioner's sugar
- 1 tablespoon lemon zest
- Juice of 1 lemon
- Few drops water, if needed
Lemon sugar wash
Preheat oven to 350. Line two baking sheets with parchment paper.
In a large bowl, combine yeast, warm water and 1 tablespoon sugar. Stir to dissolve yeast, and then allow to proof for 10 minutes.
Heat coconut oil and coconut milk in a microwave safe bowl for one minute, or until warm.
Add to yeast mixture, along with flour, sugar, salt, lemon zest, and eggs. Knead until dough forms a smooth ball. Add a sprinkling of flour at a time if dough is sticky.
Cover, and allow to rise 45 minutes to an hour. Divide dough in half, and roll out to half-inch thickness.
Mix together filling ingredients. Spread half onto first dough circle, and then cut with a pizza cutter into 16 slices. Roll up starting from the outside, and transfer croissants to baking pans. Repeat with remaining dough and filling.
Bake for 20-22 minutes, or until golden. Remove from oven and brush with sugar-lemon wash. Allow to cool, and then transfer to wire rack to cool completely.
Mix glaze ingredients until it forms a smooth and pourable consistency. If too thick to pour, add a few drops of water. Drizzle over cooled croissants.