Five-spice and mascarpone soft croissants
Small and delicious leavened croissants with 5 spices powder* (fennel, cinnamon, cloves, pepper and star anise) and mascarpone. Fragrant and delicious, covered with a thin caramelized layer of brown sugar. One leads to another!
For 1 Dozen(s)
- 2 g active dry yeast
- 1 generous tsp 5-spice powder (I used Italian Cannamela 5-spiece)
- 300 g all-purpose flour
- 50 g white sugar
- 100 g mascarpone cheese
- 140 ml milk
- whole cane sugar
Five-spice and mascarpone soft croissants Directions
- For this recipe I used 5 spices blend by Cannamela. This blend of Asian origin is perfect to prepare recipes with meat, fish, spicy vegetables but also to prepare cakes and desserts. The mixture consists of fennel, cinnamon, cloves, pepper and star anise.
- Place active dry yeast, 5 spice powder, flour, white sugar and mascarpone in a bowl.
- Begin to knead and gradually add slightly warmed milk. Knead the dough until it becomes smooth and elastic for about 10 minutes. Cover the bowl with plastic wrap and leave to rise in a warm place for about 2 hours or until the dough doubles the volume.
- After this time deflated the dough, transfer it to a lightly floured surface and roll out into a few millimeters thick circle. Divide the circle into 12 similar slices and roll each slice onto itself starting from the widest part towards the thin tip.
- Brush each croissant with some water (a good way to do it quickly is to spray the croissants using a clean flower sprayer). Add some whole cane sugar in a bowl, add one croissant and toss it gently to cover it entirely with sugar. Proceed in this manner with the rest of the croissants. Lay them on a baking sheet covered with baking paper and let them rise in a warm place for another hour.
This recipe was sponsored by Cannamela - company specialized in the production and distribution of spices from all over the world.