Croissants with Turkish delight and coconut

Name: Croissants with Turkish delight and coconut - Aurelia I.
Ingredients: 600 g flour; 100 ml oil; 150 ml milk; 1 egg; 25 g yeast; vanilla essence; 1 teaspoon sugar; 2 teaspoons cocoa; Turkish delight. Syrup:; 200 ml milk; 8 tablespoons sugar; coconut.

Dessert - Croissants with Turkish delight and coconut by Aurelia I. - Recipia

I have made these crescent rolls with Turkish delight and coconut several times, especially when I need something quick but that looks good on a platter. Usually, I prepare them on a more relaxed afternoon. It's the kind of recipe where you don't have to be very precise, but still, a few details matter to get both the fluffy part and the thin crust right. Quick info Total time: about 2 hours (including rising) Preparation time: 30-40 minutes (depends on how quickly you roll them out) Baking time: 15 minutes Servings: 32 crescent rolls (8 from each "pancake" x 4) Difficulty: medium Recipe type: homemade dessert, suitable for festive platters or ordinary days Ingredients 600 g flour 100 ml oil 150 ml milk 1 egg 25 g fresh yeast 1 teaspoon sugar 1 small cup of water (for the starter, about 50 ml) vaniilla essence 2 teaspoons cocoa Turkish delight (for filling, cut into pieces) For syrup: 200 ml milk 8 tablespoons sugar For finishing: coconut Preparation method 1. Start with the starter: put the yeast in a small bowl, add a teaspoon of sugar, the cup of water, and a bit of flour (about a tablespoon, enough to make a paste). Mix and let it rise for 10-15 minutes in a warm place. 2. When the starter is active and has risen, put the flour in a large bowl. Pour the oil, milk, egg, vanilla essence, and add the risen starter over it. 3. Mix the ingredients and knead the dough until you get a ball that doesn’t stick to your hands. If needed, sprinkle a little more flour. 4. Divide the dough into two equal parts. In one of them, add two teaspoons of cocoa and knead lightly to incorporate. 5. Place both doughs to rise in a warm place, covered, for about 40-60 minutes. They should double in volume. 6. After they have risen, take each ball and divide it into 4. You will have 4 white parts and 4 with cocoa. 7. Take one piece of white dough and one of cocoa dough. Roll each part separately into a round shape, like a dessert plate. Place one on top of the other (usually white on the bottom, cocoa on top, but it's not a strict rule). 8. Cut the resulting "pancake" into 8 equal triangles. At the base of each triangle, place a piece of Turkish delight and roll from the base towards the tip, forming crescent rolls. 9. Repeat the process for all pieces of dough. 10. Prepare the baking tray with parchment paper greased with a little oil. Place the crescent rolls close to each other. 11. Put the tray in the preheated oven at 180°C for about 15 minutes. They bake quickly, so you can check to make sure they don’t burn on the bottom. 12. While they are in the oven, put the milk and the 8 tablespoons of sugar in a small pot and let it boil just enough to dissolve the sugar. 13. Remove the crescent rolls from the oven and, while they are warm, dip each one in the hot syrup one at a time. Don’t leave them in too long, just enough to soak quickly. 14. Immediately after dipping in syrup, roll them in coconut, then place them on a platter to cool. Why I make this recipe often These crescent rolls are easy to portion and last well for a few days, so they can be prepared a day before an event. They are not too sweet, even with syrup, and the combination of cocoa and Turkish delight provides a pleasant contrast. Tips and variations Tips Kneading helps a lot with the final texture – don’t leave the dough too soft. If the yeast doesn’t bubble at the beginning, try another yeast. The dough won’t rise well otherwise. When rolling the crescent rolls, press a little at the ends to prevent the Turkish delight from leaking during baking. Don’t keep them too long in syrup, otherwise they become soft, not fluffy. Substitutions The milk in the dough can be replaced with water if you don’t have anything else. For the syrup, I still recommend milk. Instead of vanilla essence, rum works too. Turkish delight can be replaced with another solid filling, but it will change the basic recipe. Variations You can make all the crescent rolls just white if you don’t want cocoa. The cocoa dough can be made with more cocoa if you like a stronger taste. Coconut can be replaced with ground nuts. Serving ideas They can be arranged on a platter with fresh fruits. They are suitable for coffee or as a snack on the go. Frequently asked questions Can the crescent rolls be frozen? I do not recommend it, they get too soft when thawed due to the syrup. It’s better to keep them in a cool place for a few days. Does the dough need to rise a lot? It only needs to double in volume. If you leave it too long, it will be too airy and hard to roll. Can they be baked in a fan oven? Yes, but the baking time can be slightly reduced and sometimes they get a harder crust. What kind of Turkish delight is the best? Plain Turkish delight, without fillings, as firm as possible. Colored ones are okay, but they shouldn’t be too soft. Can I use brown sugar for the syrup? You can, but the syrup will be darker in color and the taste will be slightly different. Nutritional values Approximately, one crescent roll has about 80-100 kcal, depending on how much Turkish delight and syrup you use. For 32 pieces: about 2800-3200 kcal for the entire recipe. Carbohydrates: 15-18 g/crescent roll. Proteins: 2-3 g/crescent roll. Fats: 2-3 g/crescent roll. Values may vary depending on how much Turkish delight or coconut you use at the end. Storage and reheating They store well in the refrigerator, in a closed container, for up to 4 days. Do not reheat in the microwave, as they become too soft and the coconut gets wet. They are better at room temperature after being taken out of the fridge and left for 10-15 minutes to "rest."

Croissants with Turkish delight and coconut

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