Cheese and Sausage Croissant

Ingredients

Flour 2 cups

Butter 125 g

Sugar 1 tbsp

Salt 1 pinch

Fast-acting dry yeast 1 tsp

Eggs 2

Water 2/3 cup

Sausages 6

Green onions 2

Parsley 50 g

Cheddar cheese 100 g

In a bowl, combine the warm water, sugar, and dry yeast. Let it sit for about 10 minutes, until the mixture begins to bubble—this means the yeast is active and ready to use. In another bowl, combine the flour and salt and set it aside.

Lightly beat the melted butter with one egg until smooth.

 Pour the egg mixture into the flour and salt, remembering to add the prepared dough. Knead the dough into an elastic ball, form it into a ball, and place it in a bowl, covered with a clean towel, until it has almost doubled in size.

After an hour, lift the towel slightly and admire the airy dough, which has risen significantly.

Cut it into six equal pieces and roll it into a sausage shape, then gradually stretch it out.

Wrap the sausages in the dough around the entire circumference, ensuring it completely covers the sausage. Cut the sausage into 8-9 pieces and join them together in a folded pattern.

Place the croissants on a baking sheet lined with parchment paper. Brush with beaten egg yolk, sprinkle with grated cheese, then finely chopped green onions and parsley. Bake for about 20 minutes at 180°C until golden brown.

Enjoy!