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CROISSANTS - Croissants with Sesame Seeds – Macedonian Cheese Rolls
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Croissants with Sesame Seeds – Macedonian Cheese Rolls Yield: Makes about 40 rolls Ingredients | |
2 cups | lukewarm milk |
1 package | active dry yeast,, (I use Red Star) |
6 teaspoons | sugar |
2 tablespoons | flour |
1 tablespoon | baking powder |
2 teaspoons | salt |
½ cup | vegetable oil |
4 | eggs, separated |
6 cups | flour |
1 to 2 cups | crumbled feta cheese |
1 stick | butter |
Sesame seeds |
Instructions
• In a large, deep mixing bowl pour in lukewarm milk.
• Stir in the sugar, 2 tablespoons of flour, and the yeast.
• Let stand for ten minutes.
• Add in the baking powder, salt, vegetable oil, egg whites, and 6 cups of flour.
• Stir with a wooden spoon until the mixture is well incorporated, you may need to get your hands in there towards the end, then bring the dough to a lightly floured surface.
• Knead the dough for 10 minutes.
• Put the dough in a large bowl, cover it, and let it stand for one hour.
• Preheat oven at 375.
• Bring the dough back to your working area and knead it again for another 5 minutes. You want to make sure that all those air bubbles are out.
• Form the dough into a log and cut it into 5 or 6 equal pieces.
• Take one piece (cover the rest with a kitchen towel), and roll it out to a size as big as a medium pizza.
• With a knife, cut the rolled out dough into 8 equal slices.
• Place a tablespoon of cheese closer to the widest point of the slice.
• Beginning at the widest point of the slice start rolling it towards the narrowest point.
• Place the croissants on a lightly greased baking sheet.
• Continue to do this with the rest of the dough.
• In a small mixing bowl, whisk the 4 egg yolks.
• Brush each croissant with the egg yolk.
• Top each croissant with sesame seeds.
• Put 4 or 5 small pieces of butter throughout the baking sheet.
• Bake for 15 to 20 minutes, or until golden brown.
• Cover with a kitchen towel while they are cooling.
• Serve immediately or store in an airtight container; freeze for up to 3 months.
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