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Buendia Irish Coffee Croissant

16 July, 2018
Buendia Irish Coffee Croissant

Delicious and exclusive traditional croissant with base on Buendía Irish Coffee. Perfect for sharing at any time in the mornings and afternoons.


  • ½ Cup of Buendia´s Irish Coffee
  • 1 tablespoon of yeast
  • 1 teaspoon of sugar
  • 1 egg
  • 1 tablespoon bread flour
  • 1 cup powdered milk
  • 1 teaspoon salt
  • 1 teaspoon butter
  • Butter (for turns) cold and firm (not hard form freezer nor soft at room temperature)
  • 1 cup of mozzarella cheese


Dilute Buendia´s Irish Coffee in water.

Shape a volcano and mix all ingredients.

Mash time 8 minutes: 4 at low speed and 4 at medium speed

First fermentation. 1½ hours (in a refrigerator).

At 45 minutes (half of fermentation) roll out the dough to get to a 30 x 40 cms rectangle.

Extend cold butter in the form of a square of 25 x 25 cms.

Enclose butter in the dough (not counted as a turn).

Give a 15 minutes rest.

Turns: 1 double and 1 single or 3 singles with 15 minute cooling breaks between each turn.

Rest and final cooling: 30 minutes.

Cut and assemble.

Second fermentation: 45 minutes to 1 hour.

Varnishing with egg 30 minutes.

Oven: 220°C 12 to 15 minutes (approximately).

For the filling:

Cut the dough into triangles and put the cheese in the center

Close turning on itself to form a roll and close the ends in a crescent shape.

Optional: Replacements can be made as replacing cheese or adding some protein such as ham or bacon.

Recipes developed by the Colombian College Body- Coffee Buendía´s Food Program.

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