Ingredients
Yields 32 croissants
- 475 g (900ml, unsifted measured) Gideon Milling Cake Wheat Flour
- 25 ml baking powder
- 2 ml salt
- 125 g butter or margarine
- 250 g (600ml) grated Cheddar cheese
- 300-325 ml milk
- 1 egg yolk
Method
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Preheat the oven to 200˚C.
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Grease a baking tray.
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Sift the cake flour, baking powder, and salt together.
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Rub the butter or margarine into the flour mixture with your fingertips until it looks like maize meal.
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Add the cheese and make a dough with 275-300 ml of the milk that can be rolled out.
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Divide the dough into four equal pieces.
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Roll out every quarter thinly in a circle (diameter of 20 cm) on a floured board.
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Cut the outer edge round and divide the circle like the spokes of a wheel into eight equal pieces.
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Roll up each piece from the outer edge to the tip.
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Slightly crack the rolls to get a half-moon shape and place them some distance apart on the baking sheet.
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Beat the egg yolk and 25 ml milk together and coat the rolls with the mixture.
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Place the baking tray with rolls high in the oven and bake them for 15 minutes or until golden brown.
Image by Home Cooking Adventure.
Recipe (adapted) by Wenresepte 2 (Annette Human).
