Tender croissants with jam
Tender Jam Croissants – A Delicacy That Melts in Your Mouth
Who hasn't heard of tender jam croissants? These little delights, with a soft texture and irresistible taste, are a true culinary indulgence. Whether you enjoy them for breakfast or as a sweet snack between meals, croissants filled with plum and sour cherry jam will bring a smile to anyone's face. Inspired by traditional recipes, this version is simple and accessible, perfect for any cooking enthusiast.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12 croissants
Necessary Ingredients:
- 250 g flour (plus a good handful for working)
- 100 g soft butter (at room temperature)
- 1/4 teaspoon salt
- 3 teaspoons sugar
- 10 g dry yeast
- 50 ml lukewarm milk
- 100 g sour cream
- 2 egg yolks
- Grated zest of one lemon (for a fresh taste)
- 75 g butter (for greasing the dough)
- Jam (preferably plum and sour cherry, but you can explore other combinations)
- Vanilla powdered sugar (for dusting at the end)
Preparing the Dough:
1. Activating the yeast: In a small bowl, dissolve the dry yeast together with the 3 teaspoons of sugar and 50 ml of lukewarm milk. Let the mixture sit in a warm place for 10 minutes until it becomes frothy. This will ensure proper rising of the dough.
2. Mixing the dry ingredients: In a large bowl, sift the flour and add the salt. This step helps aerate the flour and achieve a finer dough.
3. Forming the dough: In the center of the flour, add the soft butter, sour cream, egg yolks, and grated lemon zest. Incorporate the activated yeast mixture. Using a spatula or your hands, mix until you obtain a homogeneous dough. If the dough is too sticky, gradually add more flour.
4. Kneading: Knead the dough for 5-7 minutes until it becomes elastic and smooth. Cover it with a damp towel and let it rise in a warm place for about 30 minutes.
Shaping the Croissants:
5. Dividing the dough: After the dough has risen, divide it into two equal parts. On a floured surface, roll out each piece into the shape of a thin rectangle.
6. Greasing and rolling: Melt 75 g of butter and brush each rectangle with the melted butter. Sprinkle a little flour on top, then roll each rectangle into a tight roll. Don't worry if some butter spills out; it will add extra flavor.
7. Cutting: Cut each roll into equal pieces, about 4-5 cm, and place them on a baking sheet lined with parchment paper. Let them rise again for 30 minutes.
Filling and Baking:
8. Filling the croissants: On a floured surface, roll out each piece of dough and add a teaspoon of jam at one end. Carefully roll it up, making sure the jam doesn't spill out.
9. Baking: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the croissants for 20 minutes or until they turn lightly golden.
10. Finishing: When the croissants are ready, let them cool slightly and then roll them in vanilla powdered sugar for an elegant appearance and sweet taste.
Serving and Variations:
Tender jam croissants are delicious served warm, but also cold. You can pair them with a cup of fruit tea or coffee for a perfect treat. If you want to explore other flavors, try alternative fillings: chocolate, ground nuts, or citrus marmalade.
Calories and Nutritional Benefits:
Each croissant contains about 120 calories, making it an excellent choice for a sweet snack. The butter provides healthy fats, while the jam adds a boost of vitamins from the fruit.
Final Tips:
- Ensure that the ingredients are at room temperature to achieve a well-homogenized dough.
- Experiment with different jams or add chopped nuts to the filling for extra crunch.
- Store the croissants in an airtight container to maintain their freshness.
Tender jam croissants are a classic recipe that can bring a touch of joy to any moment of the day. Don't hesitate to share them with loved ones and create sweet memories around the table! Enjoy!
Ingredients: 250 g flour (plus a good handful) 100 g soft butter 1/4 teaspoon salt 3 teaspoons sugar 10 g yeast (dry) 50 ml milk 100 g sour cream 2 egg yolks grated lemon zest 75 g butter (for greasing the dough) jam (I chose plum and sour cherry jam) vanilla powdered sugar for dusting
