Coconut Raisin Croissant Recipe

Mix dough

In the bowl of a stand mixer fitted with the paddle (or a large bowl), whisk together 3.25 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine salt. Combine 1/2 cup warm water and 3 tablespoons whole milk; add to the dry ingredients with 2 tablespoons room-temperature unsalted butter. Mix on low until a shaggy dough forms, then switch to the dough hook and knead 4–6 minutes until smooth but still slightly tacky. If using by hand, knead until smooth, about 8–10 minutes.

First chill

Shape dough into a flat rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes to relax the gluten and make laminating easier. Meanwhile, prepare the butter block for laminating.

Prepare butter block

Place 12 oz cold unsalted butter between two sheets of parchment. Using a rolling pin, beat and roll the butter into a 7x9 inch rectangle about 1/4 inch thick. Keep the edges as straight as possible. Chill the butter block for 15 minutes if it becomes too soft; it should be pliable but cold.

Laminate (3 turns)

On a lightly floured surface, roll chilled dough into a 10x14 inch rectangle. Place the butter block centered on the dough covering two-thirds lengthwise. Fold the dough in a letter fold: fold the unbuttered third over the center, then fold the remaining third over (three layers). Rotate the dough 90°, roll out to 10x14 inches again, and perform a single fold (book or letter). Wrap and chill 30 minutes. Repeat two more times (for a total of 3 turns), chilling 30 minutes between turns. After the final turn, chill for at least 1 hour or up to overnight (this improves flavor).

Roll and cut croissant triangles

On a lightly floured surface, roll the chilled laminated dough to a 12x18 inch rectangle about 1/8–3/16 inch thick. Trim edges so sides are straight. Cut the rectangle into three equal strips lengthwise (about 4x18 inch). Cut each strip into 6 triangles (approximately 4x6 inches at base), yielding 18 croissants. Keep triangles covered while working to prevent drying.

Plump raisins and combine filling

Place 1/2 cup raisins in a small bowl and add 1 tablespoon rum or orange juice; let sit 10 minutes to plump, then drain (reserve liquid if desired). In a medium bowl combine 1.5 cups sweetened shredded coconut, 1/3 cup packed light brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Stir until evenly moistened. Fold in the plumped raisins. If the mixture seems dry, add up to 1 tablespoon of the reserved rum/juice or an extra tablespoon melted butter to achieve a spreadable, slightly sticky consistency.

Portion filling

Divide the coconut–raisin filling into 18 equal portions (about 1 tablespoon per croissant). Keep the filling chilled until ready to assemble so it holds shape.

Shape croissants

Working with one triangle at a time, place about 1 tablespoon of the coconut–raisin mixture near the base of the triangle, leaving a 1/4 inch border. Lightly brush the border with a little water to help seal. Starting from the base, roll the triangle toward the tip, applying gentle tension so it forms a tight roll. Tuck the tip under the croissant to secure. Place croissants on a parchment-lined baking sheet, spacing 1.5–2 inches apart. Repeat with remaining triangles. If the dough resists stretching, let rests for 10 minutes to relax.

Proof

Cover the shaped croissants lightly with plastic wrap or a clean kitchen towel. Proof at a warm place (75–80°F / 24–27°C) until puffy and nearly doubled, about 1.5–2 hours. Alternatively, proof in the refrigerator overnight (6–12 hours) for a more developed flavor; bring to near room temperature for 30–60 minutes before baking if chilled.

Egg wash

Preheat the oven to 400°F (200°C) with a rack in the middle. Whisk together 1 large egg and 1 teaspoon water to make an egg wash. Gently brush each croissant with the egg wash, taking care not to deflate them. If desired, sprinkle a few extra shredded coconut flakes on top for texture.

Bake

Bake in the preheated oven for 14–18 minutes, rotating the pan halfway through, until croissants are deep golden brown and flaky. If bottoms brown too quickly, reduce oven temperature to 375°F (190°C) and continue baking until done. Total bake time will vary with size and oven.

Finish

Transfer baked croissants to a wire rack to cool for 10–15 minutes. If desired, dust lightly with 2 tablespoons powdered sugar before serving. Serve warm or at room temperature.