Mini Croissants with Mushroom and Onion Filling Draft

How I make it

Dough

1. In a stand mixer bowl fitted with the dough hook, combine the flour, yeast and sugar and mix briefly.

2. Add the eggs, water and milk and knead until a smooth dough forms.

3. Add the soft butter and salt and knead for 8 more minutes.

4. Cover and let rise for 1½ hours, then refrigerate overnight.

Filling

1. Heat the oil in a skillet and sauté the mushrooms and onion until golden. Season with salt and let cool.

Shaping and baking

1. Line two baking sheets with parchment paper.

2. Take the dough out of the fridge and roll it out to about ¼ inch (½ cm) thick.

3. Cut the dough into equilateral triangles with 3-inch (8 cm) sides.

4. Place a spoonful of filling at the base of each triangle and roll up from the base to the tip.

5. Arrange the croissants on the sheets, brush with egg and let rise for 40 minutes.

6. Preheat the oven to 350°F (180°C) and bake for 15 minutes, until golden.