Caipirinha croissant

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix butter, grated zest of 1 lime, cream cheese and flour with the dough hooks of the hand mixer to a smooth dough. Cover with foil and chill for approx. 2 hours

2. 2

   Mix the sugar with the grated zest of 1 lime

3. 3

   Divide the dough into 4 parts. Sprinkle some sugar on the work surface. Place one piece of dough on top, sprinkle with some sugar and roll out round (26 cm Ø). Use a cake divider to divide the dough into 12 pieces (alternatively cut into pieces with a knife). Roll up each "pie piece" into croissants, starting at the broad end and rolling up to the top. Process the remaining dough and sugar in the same way, except for 2 tbsp. Place on 3 baking trays lined with baking paper

4. 4

   Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let them cool down

5. 5

   Mix powdered sugar and cachaça. Brush the croissant in the middle with the icing. Sprinkle with remaining sugar and let dry

6. 6

   waiting time approx. 4 hours

Nutrition Facts

KCAL
90 kcal

CARBS
12 g

FATS
4 g

PROTEINS
1 g