Cheesy Mozzarella Filled Croissants | Soft, Flaky & Irresistible!

In a large mixing bowl, combine 400g flour, 1 tbsp sugar, 200g milk powder, 10g yeast, and 1 tsp salt. Whisk everything together.

In a separate bowl, melt 200g butter or margarine. Once melted, add 200ml milk to the butter and whisk to combine.

Gradually pour the butter and milk mixture into the flour mixture, stirring until it forms clumps.

Crack 2 eggs into a separate bowl and whisk them. Add the beaten eggs to the dough mixture and mix well until everything is combined.

Scrape the dough onto a floured surface and knead for 10–15 minutes until the dough is smooth and no longer sticky.

Once kneaded, shape the dough into a ball and place it in a clean bowl. Cover with cling wrap and let it rise for about 2 hours, or until doubled in size.

While the dough is rising, cut the mozzarella into strips, then into cubes. Set aside.

Once the dough has risen, punch it down and place it back on a floured surface. Roll it out flat and cut it in half.

Roll one half of the dough out into a flat rectangle, then cut it into 6 equal portions.

For each piece, roll it out flat, place a few cubes of mozzarella cheese inside, and roll it up like a sushi roll.

Place the rolled-up croissants on a baking sheet lined with parchment paper. Cover them with cling wrap and let them rise for about 1 hour.

Preheat your oven to 150°C (300°F). Once the croissants have risen, brush the tops with an egg wash and sprinkle some Italian oregano or mixed herbs on top.

Bake for about 15 minutes or until golden brown and cheesy!

Let the croissants cool for about 10 minutes before serving.

Spice Level:

Allergens