Tulsi Infused Vanilla Croissant with Hazelnut Filling

Indulge in the decadent layers of a Tulsi Infused Vanilla Croissant with Hazelnut Filling, where the aromatic essence of Tulsi blends seamlessly with rich vanilla and creamy hazelnut. This recipe is not just a treat for the senses but also an invitation to experiment with flavors and textures. Perfect for brunch or an afternoon snack, these croissants are sure to impress.

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 cup whole milk, warmed
• 1/2 cup unsalted butter, softened
• 1/4 cup Tulsi leaves, finely chopped
• 1 tsp vanilla extract
• 1 large egg (for egg wash)

For the Hazelnut Filling:

• 1 cup roasted hazelnuts, finely ground
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Mix well.
2. In a separate bowl, blend the warm milk, softened butter, finely chopped Tulsi leaves, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until doubled in size.

Step 2: Make the Hazelnut Filling

1. In a medium bowl, combine the ground hazelnuts, powdered sugar, cocoa powder, softened butter, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
2. Set the filling aside to firm up slightly while the dough rises.

Step 3: Roll and Shape the Croissants

1. After the dough has risen, gently punch it down and roll it out on a floured surface into a large rectangle (about 1/4 inch thick).
2. Cut the rectangle into smaller triangles (about 4-5 inches wide at the base).
3. Place a tablespoon of hazelnut filling at the base of each triangle and roll it up tightly towards the tip.
4. Shape the rolled croissants into a crescent shape and place them on a baking sheet lined with parchment paper.

Step 4: Proof and Bake

1. Preheat your oven to 375°F (190°C).
2. Cover the croissants with a kitchen towel and let them proof for another 30 minutes.
3. Brush the tops with an egg wash made from whisking the egg with a tablespoon of water.
4. Bake in the preheated oven for 20-25 minutes or until golden brown and flaky.

Step 5: Prepare the Vanilla Glaze

1. While the croissants are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
2. Once the croissants are out of the oven and cooled slightly, drizzle the vanilla glaze over them.

Cooking Tips

• For a stronger Tulsi flavor, you can steep the Tulsi leaves in warm milk for 10 minutes before combining them with other ingredients.
• Ensure your butter is cold when rolling out the dough for better flakiness.
• If you don’t have hazelnuts, almond or pecan meal can be excellent substitutes.

Serving Suggestions

Serve these Tulsi Infused Vanilla Croissants warm, drizzled with the vanilla glaze and paired with a cup of freshly brewed coffee or a soothing herbal tea.

Variations

• For a chocolate twist, add chocolate chips to the hazelnut filling.
• Vegan alternatives can include plant-based butter and milk, and a flax egg for the wash.

These croissants are a delightful fusion of flavors that will transport your taste buds to a gourmet café. Enjoy the process of making these delectable pastries at home, and don’t hesitate to experiment with your own flavor combinations.

For more inspiring recipes and kitchen tips, explore comprehensive resources like Serious Eats and Bon Appétit.

If you loved this recipe, consider sharing it with friends or trying out new variations. Happy baking!