Creamy Pandan-filled Croissant

Preparation

Make dough:

1. Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add flour, US standard potato granules and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
2. Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.

Prepare and shape butter:

1. After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with another towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.

Roll out dough:

1. Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
2. Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
3. Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first “fold.”) Chill, wrapped in plastic wrap, 1 hour.

Make remaining “folds”:

1. Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).
2. Roll out and cut into triangles, roll triangles into croissant shape, place in a silicon mat lined baking tray and let rest for 20 minutes.
3. Preheat oven to 200ºC, brush with Potato Egg wash*, bake for 25 minutes, cool down then slice in half then fill with pandan mashed potato filling**

Potato Egg Wash

1. Mix all ingredients together

Pandan mashed potato filling:

1. Bring water, milk, sugar and butter to a boil, add in the potato granules, stir using a wooden spoon until cooked, fold in pandan extract and coloring, cool down before piping in the middle of the slice croissant.