Warm the milk in microwave for 30 seconds.

Add honey and yeast to milk and mix.

Allow it to proof for 10-15 minutes

After 10 mins yeast mixture should be frothy. It shows yeast is active and we can proceed. If it is not frothy you can discard and use new one. There can be few reasons for yeast to be inactive. Yeast is very old and reaching expiry date. Quality of yeast is not good. If you add yeast to very hot water it will kill the yeast. Proofing of yeast is very important for any bread recipes. if the yeast is not active don’t proceed further.

Add the beetroot puree to yeast mixture and keep it ready

Take flour and salt in bowl

Add butter and mix it with flour as crumble. You can grate the butter also.

Now add the frothy yeast mixture and beetroot puree and mix so it comes together.

No need to knead. Just gather the dough and refrigerate the dough in cling film for one hour.

After one hour take out the flour. Dust the surface with little flour and roll it as rectangle. Fold two sides and turn the dough and fold again.

Now keep the seam side down and roll the dough again and repeat the same process for 4-5 times.

Refrigerate the rolled dough for one hour.

Then roll the dough as rectangle in medium thickness and cut them in triangle and roll to form croissants.

Preheat oven to 175°C for ten minutes.

Bake in same temperature for 20-25 minutes.

Croissants is ready to serve