Dec 272011

(As originally posted on Facebook Corn Allergy & Intolerance Group)

Mixing yeast
1 oz. (3 Tbs.) water, (105°F–110°F)
2 tsp. active dry yeast
1 tsp. sugar

Mix all ingredients and set aside until foamy, about 5 minutes.

Making the dough
14.7 oz. (3 ½ cups) all purpose flour
1.5 oz. (3 Tbs.) sugar
1 tsp. salt
10 oz. (1 1/4 cups) coconut milk (105°F–110°F)

Mix flour, sugar and salt. Add yeast mixture. Add coconut milk. Knead until smooth, about 3-4 minutes. Do not add extra flour. Form the dough into a ball. Put the dough into a bowl. Cover the bowl with a towel. Let the dough rests until double the original size, about 1-1 ½ hours, depending on the room temperature.
Rolling out the dough
7 oz. (1 1/4 cups) coconut oil, soften

Roll out the dough on a lightly floured surface into 18- by 8-inch rectangle. Spread the coconut butter, leaving an inch of border. Fold the dough into thirds like a letter, from bottom third of dough over coconut oil, then top third down over dough.
Roll out the dough again into 18- by 8-inch rectangle. If the coconut oil oozes out of the dough, spread it on the dough. Fold the dough into thirds.
Roll out the dough again into 18- by 8-inch rectangle. Using a ruler as a guide, cut the dough with a pizza cutter, into 5- to 6-inch strips. Cut each strip into triangles, 4 inches wide at the base of the triangle. Stretch each triangle into 9 inches long. Roll each triangle up starting at the wide end. Place them 2 inches apart on a parchment lined baking sheep with rims. Tip: Instead of cutting the dough into triangles, cut them into squares or shape them into buns.

Baking croissants
You may freeze the croissants after you shaped them. Let the dough sits in the room temperature for 30 minutes before baking.

If you want to bake them, preheated 350 degree F oven.
Place the croissant-shaped dough in the freezer for 5-10 minutes.
Baking time depends on the size of the croissants.
Small croissants take about 15 – 20 minutes.
Big croissants take about 25 – 30 minutes.
(Note: Whatever the size of the croissants, check them after 15 minutes then every 5 minute until golden brown.)


Notes: “I baked these croissants 2x now and they came out really flaky. My friends ate some yesterday with melted chocolate and loved them. I always use a kitchen scale to measure flour, sugar, etc. so I can achieve the same result each time.”

Tips: for wash, you can use water, coconut milk, or egg mix w milk… or nothing. They will become golden brown, just take longer. Brush the glaze on the dough before baking.


Safety: “SAFETY: be sure to use baking sheet WITH RIMS. My first batch I made without the rims and oil spilled over… my oven was SMOKING!!! “


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