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KitKat Spread Croissants

Kit Kat Spread Croissants
Kit Kat Spread Croissants
  • Preparation time
    288 min
  • Difficulty Intermediate
  • Number of servings
    24

Whether enjoyed with a cup of coffee in the morning or as a sweet treat during the day, our KitKat Spread Croissants are a delicious treat.

Ingredients
  • Milk, full-fat 160g
  • Water, cool 160g
  • Instant yeast 10g
  • Salt, fine 10g
  • Cake Flour 540g
  • Sugars, Brown 50g
  • Butter,280g
  • NESTLE PROFESSIONAL KITKAT Spread 400g
Preparation
  • 1
    In a large mixing bowl, combine the water and milk.
  • 2
    Add the yeast to the water and milk mixture and disperse evenly using a wooden or plastic spoon.
  • 3
    Add in the remaining ingredients and mix to form a shaggy dough
  • 4
    Allow to ferment at room temperature for 2 ½ hours.
  • 5
    Punch down and form a flat rectangle about 15 x 20 cm in size (or whatever size you prefer). Wrap in plastic wrap and refrigerate overnight
  • 6
    Using a rolling pin shape the butter into the shape of a rectangle.
  • 7
    Place the dough on a floured surface and roll out to twice the size of the butter.
  • 8
    Place the butter in the centre and fold over the side dough flaps to cover the butter (book-fold).
  • 9
    Cover and refrigerate for 30 minutes or until the dough reaches 12°C.
  • 10
    Using a rolling pin soften the butter by gently pressing on the dough
  • 11
    Roll lengthways to about 5 mm thickness, the complete another book fold. Repeat the process, cover and refrigerate for 1 hour. This process can be done up to 5 times.
  • 12
    After the folds are complete, place the dough on a floured bench
  • 13
    Roll into 5 mm thickness and cut out triangles with a base of between 10-12 cm depending on the size you prefer.
  • 14
    Spread a tablespoon of Kit Kat spread evenly over the triangle
  • 15
    Make an incision at the base of the triangle and roll it up so that the point of the triangle ends up on the top of the croissant.
  • 16
    Place on lined baking sheets and proof for 2 hours.
  • 17
    Brush with egg wash and bake at 215°C for 12-15 minutes.
Nutritional facts per serving
Energy
563.6 kcal | 28.0 %
Protein
3.3 g | 4.0 %
Carbohydrates
29.0 g | 44.0 %
Sugars
10.3 g
Fiber
0.5 g
Sodium
132.5 mg
Fats
15.5 g | 52.0 %
Saturated Fats
7.6 g