Ingredients
- 15g of baker’s yeast
- 3 tbsp. caster sugar
- 1 large glass of milk
- 500 g flour
- 250 g butter
- a pinch of salt
- 1/2 tsp cinnamon powder, 1 lemon zest
- Prank 1:
- 1 tbsp. honey, 1 tsp and 1/2 caster sugar
- 100g poppy seeds
- Prank 2:
- 1 small glass of warm milk, 1 tsp and 1/2 caster sugar
- 100g mixed nuts, 50g raisins, 1 small glass of milk
- Topping:
- 1 beaten egg, a little poppy seeds
Preparation
The dough:
In a small bowl, dissolve the yeast and 1 tbsp. of sugar in the milk and set aside. In a container, put the flour, butter, remaining sugar, salt, cinnamon and lemon zest then add the milk and mix everything. Knead well until you obtain a smooth and homogeneous dough.
On a floured work surface and using a rolling pin, roll out the dough. Cut out a round the size of a medium plate with a roulette. Divide this circle into 8 equal triangles.
The 1st prank:
In a saucepan over medium heat, dissolve the sugar in the milk. Add the honey and pour everything over the poppy seeds and mix.
The 2nd prank:
In a saucepan, boil the milk with the sugar. Cut the raisins into fine pieces and place them in a container. Add the crushed nuts then pour in the milk and sugar and mix everything.
Fill each triangle with the stuffing and fold it into a croissant shape. Arrange the croissants spaced from each other on an oiled and floured baking sheet.
Brush the croissants with the beaten egg. open and let them rise for 30 minutes, brush them a second time with egg. Sprinkle the croissants with seeds and bake them in a preheated oven for 30 to 35 minutes.
Serve the Stuffed Croissants cold.
source: la-cuisine-marocaine.com
