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Red Velvet Croissants with Cream Cheese

Red Velvet Croissants
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Red velvet croissants with a cream cheese filling. These croissants feature a vibrant red hue and a soft, flaky texture, complemented by a sweet and tangy cream cheese center.

Ingredients

Scale
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)

Instructions

  1. Warm the milk in a small saucepan until it reaches about 105-115°F (40-46°C). Stir in the granulated sugar and yeast. Let it sit for 5-10 minutes, or until foamy.
  2. In a large bowl, combine the flour and salt. Add the yeast mixture, softened butter, cocoa powder, and red food coloring. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  5. While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Refrigerate until ready to use.
  6. Once the dough has risen, punch it down and divide it into two equal portions. Roll out one portion into a large rectangle, about 1/8 inch thick.
  7. Spread half of the cream cheese filling evenly over the dough, leaving a small border around the edges.
  8. Fold the dough in half lengthwise, then roll it out again into a rectangle. Repeat this process with the second portion of dough and the remaining filling.
  9. Cut each rectangle of dough into triangles. Roll each triangle from the wide end to the narrow end to form a croissant shape.
  10. Place the croissants on a baking sheet lined with parchment paper, leaving some space between them. Cover with plastic wrap and let them rise for another 30-45 minutes, or until visibly puffed.
  11. Preheat your oven to 375°F (190°C).
  12. Brush the tops of the risen croissants with the beaten egg wash.
  13. Bake for 15-20 minutes, or until golden brown and cooked through.
  14. Let the croissants cool on a wire rack before serving.

Notes

  • For best results, use good quality red food coloring for a vibrant color.
  • Do not overfill the croissants, as the filling may leak out during baking.
  • These croissants are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://kitchenvan.com/red-velvet-croissants/