Culinary Creations

18 Culinary Creations SPICY CRUH-SHANT: SAVOURY CROISSANT WITH HOT ITALIAN CRUMBLE & HAVARTI CHEESE a amily arign n F The C tchen Of From The Ki INGREDIENTS • 8 oz Schneiders Hot Italian Sausage Meat, Cooked And Cooled • 4 tsp Instant Dried Yeast • ½ Cup Water (Lukewarm) • 3 ½ Cups Bread Flour • ½ Cup Milk • Cup Sugar (Granulated) • 3 tbsp Butter (Melted And Cooled) • 1 ½ tsp Salt • 1 Cup Butter (Softened) • 8 oz Shredded Havarti Cheese • 8 oz Hot Italian Crumble, Cooked And Cooled Down • 1 Egg • 2 tbsp Milk DIRECTIONS 1. Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just f irm enough to hold a shape. 2. Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes. 3. Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the ref rigerator for 1 hour. Repeat this process one more time. 4. Using a sharp knife, cut the dough diagonally to make 20 triangles. Pull the tip of each triangle taut, place the shredded cheese and Hot Italian Crumble in a single layer over the dough, and then roll the croissants up f rom the base curving the ends slightly to make a crescent shape. Arrange each f inished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour until they are nearly doubled in size. 5. Preheat the oven to 400°F. Whisk the egg and 2 tablespoons of milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.