Crown with jam and walnut
I still remember the first time I tried making these little crowns – I was convinced it was something super complicated, but I was craving something sweet, not too cloying, and I absolutely had to use some plum jam that was about to expire. I wasn't even sure if I could get that dough right, which is supposed to be flaky; I was afraid it would stick to my hands. I also forgot how long it needed to chill, took it out too soon, and the first sheet stuck to the table. Honestly, it’s nothing serious; it happens, just sprinkle some flour and fix it. Since then, I've made the recipe about four times, maybe even more, and I swear, it’s the kind of dessert you keep making because you never get tired of it. This dough with sparkling water really has something special; it’s soft, doesn’t drive you crazy, and it’s vegan-friendly. Honestly, the hardest part is not eating it all at once.
Let me quickly tell you what this recipe is about and how long it takes, so you don’t end up in the kitchen all evening: about 30-35 minutes for preparation, including chilling time and waiting. Baking takes about 30-35 minutes, depending on your oven. So roughly an hour and a bit, unless you get lazy or your hands get stuck in the dough. You’ll get about 8-10 crowns, depending on how you roll them and how big you want them. It’s not hard, but you need to enjoy playing with the dough since there’s a bit of a hassle with rolling and spreading. I’d say it’s medium level, maybe leaning towards easy if you’ve made croissants before, but don’t say I didn’t warn you.
Why do I keep making them? Beyond the craving, they save me every time I want something sweet without milk, eggs, butter, and other wonders from the fridge – they’re perfect for fasting, and they’re incredibly tender; they don’t turn rock-hard the next day. That dough with sparkling water and oil never disappoints me. Plus, they’re super cheap. You can fill them with pretty much anything: jam, fruit spread, nuts, Turkish delight, whatever comes to mind. Honestly, the best part is when you have guests and want to make it seem like you made something complicated, even though, between us, it’s a lazy housewife’s recipe.
Now, let me give you the details (so you don’t curse me for not including the quantities). I’ll start with the dough, then the filling.
For the dough:
- 150 ml sparkling water (makes the dough light, allows it to rise; I can’t really explain, but it has a more airy texture compared to plain water)
- 150 ml oil (I use sunflower oil, canola works too; it’s important that it’s neutral in taste)
- 400-450 g flour (I add as much as the dough needs; I start with 400 g and add more if it’s too sticky, depending on the flour; the flour binds everything, so it should be good)
- 15 g fresh yeast or about 5 g dry yeast (for proper rising, don’t skip this)
- 1 tablespoon sugar (helps the yeast activate, it’s not for sweetness)
- 2 teaspoons vanilla sugar (for flavor, don’t skip it, it changes everything)
- a pinch of salt (not too much, just enough to avoid blandness)
- for spreading the sheets: 50 ml oil + 3-4 good tablespoons of flour (this becomes the paste that allows the sheets to separate a bit, giving them a flaky texture, similar to what you do for strudel)
Filling:
- 1 small jar (350-400 g) plum jam (or another thick jam, ideally not too liquidy, or it will run out)
- 11-12 tablespoons ground nuts (adds texture and flavor; it can be made without, but it’s not the same)
- 1 teaspoon rum essence (for flavor, it’s not mandatory, but it feels like it’s missing something without it)
- grated zest of one lemon (for freshness; if you don’t like it, skip it, but I always add it)
For brushing on top:
- 1 tablespoon honey (or agave syrup if you want a vegan version)
- 1-2 tablespoons cold water (to thin the honey for easy brushing)
- a bit of poppy seeds (for decoration; if you don’t have any, it’s fine to skip)
I’ll write the steps as clearly as I can since I always look for short and to-the-point options.
1. In a cup, mix the yeast with sugar and 1-2 tablespoons of sparkling water. Stir gently and let it sit for a few minutes – if it’s warm, it will foam quickly. If the yeast is old, it won’t rise, and you’ll get frustrated. So make sure it’s fresh.
2. In a larger bowl, mix the rest of the sparkling water, oil, and vanilla sugar. I don’t waste time, I pour everything in at once and whisk it a couple of times.
3. Over the liquids, add the risen yeast (if it hasn’t risen, start over, I’m serious). Now add the sifted flour and salt. At first, I put about 400 g and adjust as needed to avoid a dough that’s sticky like play-dough. I knead for about 5-7 minutes until it’s homogeneous, soft, but not sticking to everything. If you pull a piece and it doesn’t stick to your hand, it’s just right.
4. Now comes the trick: in a small pot, I put 50 ml of oil and 3-4 tablespoons of flour. I mix and put it on low heat, stirring continuously. After 2-3 minutes, it becomes a paste, not like a porridge, but not too fried either. It should be lump-free. I take it off the heat and let it cool a bit, not too hot, otherwise, it will melt the dough when you spread it.
5. I divide the dough into two pieces (if you have more patience, you can make four smaller rolls; I make two because it’s simpler). I roll each piece into thin sheets, about half a centimeter thick, on a floured surface. I brush each sheet with the oil and flour paste as evenly as possible. I roll it tightly, like a sausage.
6. I wrap the rolls in plastic wrap and put them in the fridge for at least an hour. If I’m in a hurry, I can put them in the freezer for 30 minutes (but don’t forget about them!). They firm up and are easier to work with.
7. In the meantime, I prepare the filling: I mix the jam (if it’s too runny, I add more nuts to make it a thick paste, not soup), ground nuts, rum essence, and lemon zest. I usually eyeball it, but if you have a standard jar, it should be just right.
8. I take the rolls out of the fridge, gently unwrap them, and with a rolling pin, I roll each one out again into a thin rectangle. I spread the filling on top without pulling too hard as it may tear. I roll them again, sealing the ends to form a circle/crown. It’s okay if it doesn’t come out perfectly round; it will settle while baking.
9. In a large baking tray, I put parchment paper and lightly grease it with margarine (or oil if I’m being stingy). I place the crowns with some space in between since they will rise.
10. With a sharp knife, I make slashes on each crown about two fingers apart, so they look nice when baked and don’t crack randomly.
11. I quickly mix the honey with water (to taste, so it’s thin, like syrup). I brush each one, not too much, so it doesn’t run to the bottom of the tray, then sprinkle poppy seeds, not too much, so it’s not too bitter.
12. I put the tray in the preheated oven (180 degrees; for me, about 35 minutes, but I check at around 25 minutes to make sure they don’t burn). They should be golden, not dark brown, as they dry out quickly.
13. I take the tray out, let them cool for 10 minutes, then cover them with a clean towel so they don’t dry out (if I don’t use a towel, the crust gets too hard). I leave them like this until they’re cool.
14. You can eat them plain or dust them with powdered sugar if you want something sweeter. I like to eat them warm, with tea or coffee.
Practical tips (not internet philosophies, but from my mistakes):
Tips and tricks
- If the dough is too sticky, don’t panic; add more flour, but don’t make it like concrete, or it won’t rise. It should come off your hands but not be hard.
- The oil and flour paste should not be hot, otherwise, it will melt the dough and ruin it; it will tear badly when rolling.
- For the filling, don’t use too runny or syrupy jam; it will run out while baking, and you’ll be left with just the nuts. It’s better thicker.
- If you want to make more, divide the dough into four, and make smaller crowns, placing them on two trays and baking them one at a time.
Substitutions and adaptations
- Gluten-free flour – I haven’t tried it, but I think it would work, although you’d need to add a bit of xanthan gum or another binder; otherwise, it crumbles.
- For strict fasting (vegan, without honey): brush with agave syrup or maple syrup, or even with water mixed with a little sugar.
- The jam can be apricot, apple, sour cherry, anything thicker. Avoid sweet preserves as they’re too liquid and won’t hold up while baking.
- If you want it without nuts (for example, if you have allergies), you can use ground almonds or peanuts, or just put jam and lemon zest.
Variations and serving ideas
- You can change the filling: finely chopped Turkish delight, vegan chocolate, raisins with grated apples and cinnamon.
- Served warm, they’re wonderful with black tea or cold apple compote.
- If you enjoy them with milk, try almond or soy milk; they pair well for breakfast.
- They’re also great as a packed dessert; they won’t leak or get messy.
Questions I’ve been asked, and I’ll answer honestly:
1. Can I use dry yeast?
Yes, you can. Use about 5 grams (or a small packet), mix it directly into the flour. However, I prefer fresh yeast; it seems to make them fluffier.
2. Why does the rolled dough need to chill?
It helps firm up the fat, and when cutting, it won’t stick as much. If you skip this step, they can spread out quite chaotically while baking.
3. What if I don’t have poppy seeds or don’t like them?
No problem, skip them or you can use sesame seeds or even ground nuts for decoration. Or just leave it plain.
4. Can I freeze the dough?
Yes, after rolling it and wrapping it in plastic. Take it out a few hours before baking, let it sit at room temperature, and then continue working with it.
5. If I want them even more tender, what should I do?
Some people add a little vinegar to the dough (1 teaspoon); they say it makes them more crumbly. I haven’t noticed a big difference, but it’s worth trying if you want.
Nutritional values, briefly (since I know people ask):
One crown has about 230-250 kcal, depending on size and how much jam you use. Carbohydrates – about 35-40 g, fats around 9-10 g (mostly from oil and nuts), and a little protein, maybe 4-5 g. They’re not desserts to eat by the dozen, but they’re not calorie bombs either. They’re dairy and egg-free, so good for those with allergies or who are fasting. The nuts provide some Omega 3 and minerals, and the jam adds fiber and natural sugar. They’re not for strict diets, but they make a nice snack.
How to store and reheat:
They keep well at room temperature in a container with a lid for 2-3 days. Don’t leave them uncovered, or they’ll harden badly. If you made too many, store them in the fridge, but before eating, reheat them for 15-20 seconds in the microwave or 5-6 minutes in the oven on the reheating function. I don’t recommend reheating them on high heat, as they become hard. They’re also good cold, but they’re more tender if you let them “soften” under a towel after baking.
That’s how it goes for me with these crowns. I get a craving every time I see a jar of jam calling to be used, and without thinking too much, I start kneading. You don’t need any special experience, just a bit of patience and don’t panic if it doesn’t come out perfect the first time. Because it definitely didn’t for me.
Dough: We mix mineral water with oil and vanilla sugar. We dissolve the yeast with sugar and add it to the liquid. In a bowl, we sift the flour and mix it with salt. We gradually incorporate the flour, kneading by hand until we obtain a homogeneous, non-sticky but workable dough. We put 50 ml of oil with flour in a saucepan, place it over medium heat until we get a paste. We divide the dough into two and roll out two thin sheets. We brush each sheet with the oil and flour paste, roll them up, wrap them in foil, and refrigerate for 1 hour. Filling: We mix the jam with ground walnuts, grated lemon zest, and rum essence until we obtain a paste. After the dough has been in the refrigerator, we unwrap each roll and spread the filling on them. We roll them tightly, joining the ends to form a circle. We grease a baking tray with margarine, line it with baking paper, and place the crowns on it. We make slight cuts on top with a knife, then mix honey with a little water and brush it on top. We sprinkle a bit of poppy seeds on top. We place the tray in the preheated oven until the crowns become slightly golden. We take them out of the oven, let them cool, and then cover them with a clean kitchen towel. They can be served plain or dusted with sugar. Enjoy your meal!
Ingredients: For the dough: 150 ml mineral water, 150 ml oil, 400-450 g flour, 15 g yeast, 1 tablespoon sugar, a pinch of salt, 2 teaspoons vanilla sugar, 50 ml oil + 3-4 tablespoons flour. Filling: 1 small jar of plum jam, 11-12 tablespoons ground walnuts, 1 teaspoon rum essence, grated lemon peel. For brushing: 1 tablespoon honey, 1-2 tablespoons cold water, poppy seeds.
