Multi-grain cheese and onion croissants

See the recipe by Katia Montomoli

Blog: In cucina con Frollina

Molino Soncini Cesare Stone-milled DARK multi-grain flour 500g
fresh CA DONADEL milk180g
seasoned CA DONADEL Robiola cheese100g
Molino Soncini Cesare type-00 flour100g
beer yeast10g
honey1/2 tablespoon

Ingredients for the filling/topping

onion mousse (to fill your croissants)


Place the flour in your dough-maker bowl, and work with the hook at low speed. In a small pot, melt the honey and yeast in the tepid milk, and slowly add it to the flour. Allow it to absorb well, and then add the sugar and the eggs one at a time. Work for at least 20 minutes to create a smooth paste, cover with cling-film and leave to rest in the cold oven for at least 3 hours with the light on.
Once risen, place your dough on a floured surface, and divide in two. Roll the first part out as if it was a pizza, cut in triangles and fill with whatever filling you like. Roll your triangles together, brush with the egg yolk and sesame seeds, until you have used all your dough. Leave to rest for another hour, before baking at 190°C for around 35 minutes.


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