Ingredients
Equipment
Method
- In a mixing bowl, dissolve the active dry yeast in lukewarm milk. Allow it to sit for 10 minutes until frothy.
- Add in the grated carrots, sugar, orange zest, vanilla extract, and egg to the yeast mixture, and mix until combined.
- Gradually add the all-purpose flour and salt to the mixture, stirring until a dough begins to form.
- On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape it into a ball, wrap it in plastic wrap, and let it rest in a warm place for 1 hour.
- After resting, roll out the dough into a rectangle, approximately 1 cm thick. Scatter the cubes of cold butter evenly over two-thirds of the dough.
- Fold the exposed third of the dough over the butter, then fold the remaining two-thirds over the top (like a letter). Roll out again to 1 cm thick. Repeat the folding process twice more, chilling the dough for 20 minutes between folds.
- Preheat the oven to 200°C (400°F).
- Roll the final dough out to about 5 mm thick and cut into triangles.
- Starting from the wide end, roll each triangle tightly to form a croissant shape and place on a baking sheet lined with parchment paper.
- Brush each croissant with the egg wash and leave to proof for an additional 30 minutes.
- Bake in the preheated oven for 20–25 minutes or until golden brown.
- Allow to cool slightly before serving. Garnish with mixed berries and a dusting of icing sugar if desired.
Nutrition
Notes
Don’t be afraid to make this recipe your own! You can swap out the blueberries for blackberries or even add some chopped nuts for crunch. If you're looking to reduce sugar, using a natural sweetener works just as well. These croissants can be stored in an airtight container at room temperature for up to three days or frozen for longer storage. Reheat them in the oven for a few minutes to enjoy their flaky goodness again! Happy baking!