Homemade Chicken croissants with Sesame Seeds

Chicken croissants 1

Chicken Filling
Recipe:
Makes 16 croissants

Ingredients
¼ kg boneless chicken breast chopped into small pieces
1 small green capsicum, chopped finely
1 small onion, chopped finely
1 green chili or to taste, chopped
½ teaspoon garlic paste
Salt to taste
½ teaspoon garam masala
1 teaspoon chilli powder or to taste
1 Teaspoon chopped coriander
1 tsp. tomato paste (optional)
½ teaspoon lemon juice
1 tablespoon Olive oil
1 Small grated carrot (Optional)

Method:
A} Heat the oil in a non-stick pan
B} Add the onions and stir fry until they’re translucent {Do not brown them}
C} Add the chopped capsicum and stir-fry for about 5minutes or until they start to soften
D} Add the raw chicken pieces and keep stirring until they start browning
E) Add the chilies, garlic, salt, and cumin powder and garam masala
F} Sauté until the chicken pieces become tender and well-done
G} If the mixture sticks to the pan and the chicken is not yet done, add a tablespoon of water and cover until ready
H} Make sure that the mixture is completely dry.
I} Add the coriander and lemon juice.
J} Mix well and switch off.
K} Use a wooden spoon to smash the small pieces of chicken so that they become shredded.
Once your chicken filling is ready, set it aside to cool

Croissant Dough Recipe:

(makes 16 croissants)
Chicken croissants

Ingredients

4 level teacups flour
1 ½ teaspoon salt
1 ½ teaspoon sugar
1 ½ teaspoons instant yeast ( you can use up to a 2 teaspoons} if the weather is cold or you want the dough to rise faster, it doesn’t matter at all)
½ teaspoon baking powder
6 tablespoons softened butter
4 tablespoons oil
warm milk mixed with water about half to a full cup (although you could need more or less depending on flour)

Method:
1}Sieve the flour
2} Add the baking powder, yeast, sugar and salt
3} Stir it so that it’s all well mixed
4} Add 4 tablespoons of butter and oil. (Reserve 2 tablespoons of butter for later)
5} Rub into the flour using finger tips until the flour has a crumbly texture
6} Gradually add the warm milk mixed with water.
7} Stir with a wooden spoon at first until the dough starts to hold together
8} Continuing to knead together with your hands until the dough has softened. You need this dough slightly sticky, it’s a nightmare to handle but the result is worth the trouble hahahaha…. Just oil your hands slightly to help with the stickiness and keep kneading
9} Add a little sprinkle of flour when it gets too sticky to handle until the dough is nice and well-kneaded
10} Formed into a ball and apply a touch of oil all over the ball of the dough
11} Place it in a container and cover with a damp kitchen towel
12} Place it in the oven or micro-wave, leave it for about 40 minutes to 1 hour or until its doubled its original size (rise)
13} Once the dough has doubled
14} Divide it into 2
15} Make sure to dust flour on your work surface. Don’t forget the dough is slightly sticky so be a bit generous with the flour dusting to avoid it sticking on the working surface.
16} Roll out the dough into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further) It doesn’t have to be a perfect circle, but try to get it as even and as round as possible. The thickness should be a little less than quarter inch
17} Rub half of the reserved 2 tablespoons of butter all over this rolled out circle by using a brush or your fingertips
18} Once it’s all buttered up, cut the circle into 4 quarters by using a pizza cutter or sharp knife
19} Again, divide each quarter in half, to make 8 peaces/ sections
20} Make small slits on every peace / section. This step is optional and is purely for decoration.
Now start folding, lift out the section and place it closer to you
21} Add the filling at the base of the triangle
22} Lift the bottom edge upwards to cover the filling
W} Roll it upwards, If the filling starts to show a little bit from the edges of the croissant, just pinch those areas with your fingers to seal and keep on rolling.
23} It’s almost rolled up and nearly done turn it neatly so that the very tip of this triangle lands on the bottom of the croissant. This helps hold it during baking so that your croissant doesn’t unravel whilst rising or baking
24} Croissant all rolled-up. Twist the ends slightly to give it a croissant-shape don’t worry if it is small or short, It will stretch out more during baking
25} now keep shaping the rest of your croissants.
26} Croissants are all shaped and placed on a greased tray.
27} Place this tray somewhere dark and warm, e.g. in your oven, don’t turn the oven on yet. Leave them there for about 20-30 minutes to rise
28} Switch on the oven on medium high (around 175 degrees C)
29} Glaze the croissants with egg yolk mixed with 1 teaspoon of milk to give them a nice colour. Use a brush.
30} Sprinkle sesame seeds (Optional)
31} Bake them in your pre-heated oven for about 12-15 minutes depending on your oven’s heat.
32} When ready remove and place them on a cloth (tea towel}
33} Take the remaining half tablespoon of butter and gently touch up the buns with it to give them a nice shiny soft finish by using a brush
34} Cover the buns in the cloth for about 10 minites before serving. This gives the butter time to get absorbed fully into the croissants and make them softer Serve warm and enjoy

Written by Farhat

Farhat Abbas

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