Cheese & Smoked Paprika Croissant Twists
It’s been a whirlwind start to the year…looming redundancy, starting a patisserie stall at a local farmers market and now looking to expand. Most day’s I don’t know whether I am coming or going let alone take photos of food I am making and sharing them with you.
Hopefully I will have news soon about our new business venture but I will wait until we have something signed and sealed and then I will share all our plans with you. I can say though that I hope to be cooking every day.
I have bought a commercial dough mixer this week, how exciting is that? It’s been a chore as demand grows making croissant dough, puff pastry, shortcrust – sweet and savoury, special pork pie and Cornish pasty pastries en-mass by hand. This week should be a breeze with the new machine and I will be dabbling with an Easter loaf recipe too.
I introduced these cheese & paprika twist to the market last week and sold out! Here is the recipe below.
1 and 1/3 cups luke warm water
1.5 tsp instant yeast
2 Tbsp sugar
200g cheese, grated
1 heaped tsp smoked paprika
Pre-heat oven on fan bake 200C and line 4 baking trays with baking paper.
Place the luke warm water into a small bowl and add the yeast. Let it dissolve.
In a large bowl add the flour & sugar then mix in the water and dissolved yeast. Bring everything together to a soft dough (tacky but not sticky). Knead dough for 3 minutes.
I use commercial slabs of butter which make it easier so I suggest you slice the butter block into 6 if you can.
Roll the dough to approx 20 cm x 60cm. Lay 3 slices of butter at one end and fold it over towards the middle so butter in enclosed.
Lay the other 3 slices of butter ontop of folded dough and bring the opposite end over to cover butter. Press around edges to seal butter in and turn so open ends face you.
Gently press down along the dough then roll to existing size 20 x 60cm.
Rest in the fridge until butter it cold and hard ( several hours)
Remove dough from fridge and repeat the process 2 more times, resting in fridge between both rollings.
Cut dough in half and roll each half to approx 20 x 40 cm.
Sprinkle with grated cheese and paprika.
Longways, cut 6 strips. Roll each strip up enclosing the cheese and put onto a baking tray covered in baking paper. 4 to a tray so they have plenty space.
All twist to prove till double in size (this will depend on how warm your kitchen is).
Bake for 12-15 minutes