Lime and coconut croissants

Name: Lime and coconut croissants
Cook time: 1 h
Total time: 1 h
Yield: 64
Ingredients: 200 g Butter; 200 g clotted cream; 350 g Flour; 7-10 Tbsp grated peel of 1 lime; 50 g brown and white sugar; 50 g Coconut flake; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 64

200 g Butter
200 g clotted cream
350 g Flour
7-10 Tbsp grated peel of 1 lime
50 g brown and white sugar
50 g Coconut flake
baking paper

Directions

1
Mix butter, sour cream and flour with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 2 hours. Divide dough into 4 parts. Mix lime zest, brown and white sugar with coconut flakes. Sprinkle 1/4 of it on the work surface. Roll out one piece of dough on top of it round (approx. 26 cm Ø).
2
Divide into 16 pieces with a cake divider (alternatively, use a knife to divide into about 16 pieces). Process the rest of the dough in the same way. Roll up the cake pieces into croissants, starting on the broad side and rolling up to the top. Place the tip downwards on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas. level 2) for approx. 12 minutes
3
2 hours waiting time