Onion Croissants

I am always up for a challenge, and one of the challenging things that I like to bake is bakery style items. Its always exciting to try new types of rolls and cakes that you would normally find only in a bakery. Of course, the wow factor of "you made that?!" only makes it more fun! I realized how fun it was when I made those chocolate bear claws in the beginning of the summer. Another popular baked good at the bakery in Detroit is their onion rolls, or as we affectionately call them " New Yorkers"( To all my NY readers: I have no idea why they are called that, but we say it with love, ok?) Anyways, when I tasted these onion croissants, they just reminded me of those New Yorkers. They are really easy to make, but look pretty and professional.

Onion Croissants

2 oz fresh yeast, or 6 3/4 teaspoon dry instant yeast

1/2 cup sugar

1 1/3 cups warm water

6 cups flour

1 teaspoon salt

1/2 cup margarine ( 1 stick)

2 eggs

Dissolve the yeast and sugar in the water, in a mixer bowl. Add the flour, salt, margarine and eggs. Mix with the dough hook until a smooth dough forms. Cover the bowl and allow the dough to rise for 30 minutes. In the meantime, prepare the filling for the croissants.

Onion Filling

1 medium onion, diced

1 tsp salt

1 tbs poppy seeds

1 cup breadcrumbs

1/4 cup oil

Mix the oninons with the salt, poppy seeds, breadcrumbs and oil. Once the dough has risen, preheat the oven to 400°. Divide the dough in half. Roll out the dough to form a large circle. spread the filling over the dough, concentrating more on the edges than the center. Slice the dough into triangles ( like a pizza) as large as you want the croissants to be. Roll up each triangle, starting at the wide end, towards the point. Lay them on a parchment lined baking sheet, with the point tucked under. Allow the croissants to rise for another 20 minuts. Brush the tops of the croissants with a beaten egg, and sprinkle with some sesame seeds. Bake for 12-15 minutes. 

Adapted from the Mishpacha Family First