Light and delicate, these èVita Residue-Free Twister potato croissants are soft and fluffy. Perfect for breakfast but also as a starter, they will amaze your guests with their delicate flavour but mainly because they’re always light, delicious and wholesome thanks to our Twister variety potatoes.

Here’s our recipe!

Ingredients (for about 12 croissants): 
- 250 g of boiled and mashed potatoes 
- 500 g of ultra-fine “00” flour 
- 80 g of sugar 
- 10 g of fresh brewer’s yeast (or 3 g of dry yeast) 
- 100 ml of warm milk 
- 50 g of soft butter 
- 1 whole egg + 1 yolk 
- 1 pinch of salt 
- Grated peel of 1 lemon or 1 orange 
- 1 teaspoon of vanilla extract 

For brushing: 
- 1 yolk + 2 tablespoons of milk 
For the garnish: 
- Icing sugar to taste 

Preparation

Dissolve the yeast in a bowl of warm milk with a tablespoon of sugar and leave it to rest for 10 minutes, until a light foam forms. 

Pour the flour into a large bowl or mixer together with the cooled mashed potatoes, the rest of the sugar, the soft butter, the whole egg and yolk, the lemon peel and the vanilla extract. Add the dissolved yeast and start kneading. 

When the dough starts to take shape, add the salt and keep working it for at least 10-15 minutes, until you get a smooth, elastic ball of dough. If necessary, add a little more flour so it doesn’t get too sticky. Cover with a cloth and leave it to rise somewhere warm for about 2 hours, until it has doubled in size. 

Roll out the dough on a flour-coated pastry board until you get a disc about 5 mm thick. Cut it into slices (like a pizza) and roll up each triangle starting from the wide base up to the tip, creating the classic croissant shape. 

Place the croissants a good distance apart from each other on a baking tray lined with baking paper. Cover them with a cloth and leave them to rise for another 40-50 minutes. 

Brush the surface with a mix of egg yolk and milk, then bake in a preheated conventional oven at 180°C for 15-18 minutes until golden brown. 

Take the croissants out of the oven and leave them to cool down slightly. Sprinkle them with icing sugar and serve them warm or at room temperature. You can fill the croissants before cooking with jam, hazelnut cream or chocolate. If you want to keep them, store them in an airtight container for up to 2-3 days or freeze them after cooking.