I love Cheesy croissants , whether sweet or savory. They taste so crispy, fluffy and soft that I melt every time. These quick-to-make cheese croissants are the absolute bomb. You can easily make the dough the night before and just store it in the fridge. Then the next morning you can bake beautiful, fresh croissants from it. So this recipe is also great for late risers who want fresh pastries on Sunday, but don’t want to get up early. So how about a delicious croissant breakfast at your place? Do you feel like re-baking them too? I recommend eating them directly warm, then they are super fluffy and crispy at the same time. Try them out and have fun baking them again!
500g wheat flour
1 cube fresh yeast
1/4 l milk
40g liquid butter
1 tsp salt
1 egg yolk and 1 tbsp. milk for coating
200g grated Gouda or Edam cheese
Put all the ingredients in a large bowl and knead them together to form a dough.
Pull a clear plastic wrap over the bowl and put it in the refrigerator overnight.
The next morning, take out the bowl and let it rise at room temperature for half an hour.
Then take the dough out and roll it into a circle.
Cut this circle into eighths with a pizza wheel or knife and sprinkle some cheese in each triangle, then roll them into a croissant.
Put the croissants on a baking tray lined with baking paper, brush them with the egg yolk-milk mixture, sprinkle with cheese again and put them in the oven, middle shelf.
Now set the oven to 200 degrees, top and bottom heat, and bake the croissants for about 20 minutes.
When they have a nice golden color and the cheese has melted, you can take them out of the oven and eat them directly.