Soft, fluffy, and perfectly golden, cheese croissants are the ultimate homemade treat that will delight your family and friends. This traditional recipe brings a touch of nostalgia to your table, reminding us all of those comforting, freshly baked aromas that fill the kitchen.
Ingredients for 8 Servings (First Recipe):
- 8 cups (about 1 kg) all-purpose flour
- 3-4 large eggs
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast (or about 2 ¼ teaspoons)
- 1 stick (about ½ cup) butter, softened
- 1 cup (250 ml) milk
- 1 cup (250 ml) water
- 1/2 cup vegetable oil
Instructions for Cheese Croissants
In a bowl, dissolve the yeast and sugar in the warm water and milk mixture. Let it activate for 5-10 minutes.
In a large mixing bowl, add the flour, salt, vegetable oil, eggs, and the activated yeast mixture.
Knead the dough until it’s smooth and no longer sticky. You can add more flour if needed.
Let the dough rest for 30-45 minutes until it rises.
Once the dough has risen, divide it into two equal portions.
Roll out the first portion into small balls (6-7 balls). Roll each ball flat and spread a little butter on each piece, except the last one. Stack the layers on top of each other.
Roll the dough into a thin layer and cut it into 16 pieces. Place a spoonful of a beaten cheese mixture (cream cheese or feta cheese with 1 egg) in the center of each piece.
Roll the dough into croissant shapes and arrange them on a greased baking tray.
Brush the croissants with egg yolk and bake in a preheated oven at 475°F (250°C) for 7-8 minutes. Then, reduce the heat to 350°F (180°C) and bake for an additional 10-15 minutes, or until golden brown.
Repeat with the second half of the dough. This recipe makes 32 cheese croissants. Enjoy!
Ingredients for 8 Servings (Second Recipe):
- 8 cups (about 1 kg) all-purpose flour
- 4 large eggs
- 3 cups vegetable oil (medium-sized cup)
- 1 packet active dry yeast (or about 2 ¼ teaspoons)
- 1 ½ – 2 teaspoons salt
- 1 tablespoon sugar
- 1 ½ cups (0.4 l) milk (or less if you prefer)
- About 14 oz (400 g) feta cheese
- 1 stick (about ½ cup) butter, softened
- 1 egg, beaten (for brushing)
- Sesame seeds for garnish
Instructions for Cheese Croissants:
In a small amount of warm milk, dissolve the yeast and sugar. Let it sit for 5-10 minutes to activate.
In a large mixing bowl, add the flour, eggs, salt, vegetable oil, and the activated yeast mixture. Stir well to combine. Then, gradually add the milk. The dough should be soft but not too runny.
Let the dough rise in a warm place for at least 2 hours, kneading it twice to ensure it rises evenly.
Once the dough has risen, roll it out into small croissant shapes. Fill each croissant with crumbled feta cheese and shape as desired.
Brush the croissants with the beaten egg and sprinkle sesame seeds on top. You can also grate some butter over them for added richness.
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown.
Remove them once they’re lightly browned. Enjoy them fresh!
Storage Tips:
- After baking, allow the cheese croissants to cool completely before storing them. You can store them in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to 5 days. Simply reheat them in the oven to restore their crispy texture.
