Coconut Pandan Croissant Recipe

Activate Yeast

In a small bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine Ingredients

Create a well in the center of the flour mixture. Add the melted butter, eggs, and the activated yeast mixture. Mix until a dough forms.

Knead Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

First Rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Combine Filling Ingredients

In a medium bowl, combine the sweetened shredded coconut, coconut cream, pandan extract, and powdered sugar. Mix until well combined.

Roll Out Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle about 1/4 inch thick.

Cut and Fill

Cut the rolled dough into triangles. Place a spoonful of the coconut filling at the base of each triangle. Roll the dough from the base to the tip, forming a croissant shape.

Second Rise

Place the croissants on a baking sheet lined with parchment paper. Cover and let them rise for another 30-45 minutes.

Prepare Egg Wash

In a small bowl, whisk together the egg and water to create an egg wash.

Apply Egg Wash

Brush the tops of the risen croissants with the egg wash.

Bake Croissants

Preheat your oven to 375°F (190°C). Bake the croissants for 15-20 minutes or until golden brown.

Cool and Serve

Remove from the oven and let cool for a few minutes before serving. Enjoy your Coconut Pandan Croissants!