lemon glazed croissants lemon glazed croissants Israeli Kitchen You'll find fresh lemon flavor in every component of these sunny croissants. (Photo: Sarah F. Berkowitz)

Glazed lemon croissants

Light and lemony, these mini pastries are the ultimate partner for your cuppa tea.

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  • Yield: Makes 32 croissants
  • Prep time: 1 hour, 20 minutes
  • Cook time: 22 minutes

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.

Ingredients

  • 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
  • Filling

  • 1/4 cup coconut oil
  • 1/3 cup fresh-squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1 cup sugar
  • Lemon sugar wash

  • 1/2 cup water
  • 2/3 cup sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • Glaze

  • 2 cups confectioner's sugar
  • 1 tablespoon lemon zest
  • Juice of 1 lemon
  • Few drops water, if needed

Directions

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.

lemon glazed croissantsThese croissants pair perfectly with a warm cup of tea. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Breakfast

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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