Baking

Kigali Croissant

Name: Kigali Croissant
Total time: 3h
Yield: 8 servings
Cuisine: Rwanda
Ingredients: 500g flour; 300g butter; 10g yeast; Milk; Sugar; Salt; Egg wash

Flaky butter croissants baked in Kigali's Belgian-heritage patisseries.

3h 8 servings Hard

Ingredients

• 500g flour
• 300g butter
• 10g yeast
• Milk
• Sugar
• Salt
• Egg wash

Method

Step 1 of 333%

Make dough; laminate with butter over 3 folds.

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1
Make dough; laminate with butter over 3 folds.
2
Shape croissants; proof 2 h.
3
Egg-wash; bake 200 °C 18 min.