Jiko baked Croissants
Jiko baked Croissants

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, jiko baked croissants. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

See recipes for Milkless ugalicake/cornbread (jiko baked) too.. Jiko baked Croissants. all purpose flour, warm milk, margarine, salt, sugar, warm water, yeast Priscillah Kim. See great recipes for Jiko oven bread, Carrot cake (charcoal jiko baked) too!

Jiko baked Croissants is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Jiko baked Croissants is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook jiko baked croissants using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Jiko baked Croissants:
  1. Make ready 3 cups all purpose flour
  2. Get 1 cup warm milk
  3. Make ready 4 tbs margarine
  4. Prepare 1/2 tsp salt
  5. Take 1/3 sugar
  6. Prepare 2 tbs warm water
  7. Get 2 tsp yeast

Like many other kinds of bread or pastry, they freeze beautifully and thaw in just about an hour or less at room temperature. However, I would not recommend freezing unbaked croissants or croissant dough. My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition.

Steps to make Jiko baked Croissants:
  1. In a bowl mix yeast with warm water and stir for a minute and put aside for 5minutes
  2. In another bowl mix warm milk,sugar,salt,melted margarine and stir then set aside
  3. Then add milk mixture to the yeast mixture and stir,add flour and knead for about 10minutes and ensure the dough doesn't stick to the bowl,cover with kitchen cloth and let it rest for 2hrs or double its size
  4. Punch in the risen dough to remove air and knead more for light croissants, divide the dough into balls
  5. Roll the dough into a big chapati,divide it into half,quarter,then eighth
  6. With each triangle at a time, roll it towards the centre beginning with the wider section
  7. Repeat for the rest and place it on greased lid,let it rest for 20mibutes then brush with margarine
  8. Put salt on a big sufuria and place it on jiko,place the lid with croissants
  9. Cover and put charcoal on top
  10. Bake for 20minute

It is easy to make and has a rich taste, so you can't help but feel a little fancy while eating it. We recently enjoyed this at a special family occasion, and now it is a favorite. Carefully brush the croissants with egg wash. Remove from oven and allow to cool before serving. Rotate the pans halfway through baking.

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