Croissant with Apricot Jam
Dough preparation: In a large bowl, sifted flour, salt, and grated orange zest are added, which will provide a subtle yet pleasant aroma to the preparation. Fresh yeast is mixed with the two teaspoons of sugar from the total of 70 g and a little warm milk until completely dissolved. This combination will activate the yeast, helping the dough to rise well. Once the yeast is activated, it is added to the bowl with flour. We continue by pouring the rest of the warm milk and start kneading the dough until we obtain an elastic and non-sticky composition, but still slightly soft. It is important to ensure that the dough does not become too hard, as the final texture of the croissants depends on this step. Once the dough is well kneaded, we let it rise in a warm place, covered with a damp towel, for at least an hour, or until it doubles in volume.
Butter paste preparation: To create that perfect butter filling, a good quality butter is chosen, cut into small cubes. These cubes are placed in the food processor along with a small amount of flour, mixing until we obtain a thick and homogeneous paste. This paste is transferred onto a plastic wrap, covered, and flattened with a rolling pin until a rectangle of approximately 20x25 cm is formed. This will be our delicious filling. Once finished, it is placed in the refrigerator to harden while the dough rises.
When the dough has risen sufficiently, it is removed and rolled out into a rectangular sheet, large enough to wrap the prepared butter. The butter is placed on the sheet, and the dough is carefully wrapped, ensuring that there are no openings through which the butter could escape. This composition is wrapped again in plastic wrap and placed in the refrigerator for 15 minutes. After this time, it is removed and rolled out into a rectangular sheet, taking care to flour the work surface and seal the ends well to prevent butter leakage.
This sheet is folded into three layers, then wrapped in plastic wrap and returned to the refrigerator for 30 minutes. This rolling and folding process is repeated three times, which will create fine and airy layers. After the last round, we let the dough rest in the refrigerator for another hour to settle well.
After the time has passed, we divide the dough into two, and each part is rolled out into long sheets. These sheets are cut into triangles, and each triangle is filled with jam, preferably fruit jam, adding extra flavor and sweetness. We carefully roll the croissants, starting from the base of the triangle towards the tip, thus forming an elegant shape. We place them on the baking tray, leaving enough space between them, and let them rise for about 15 minutes. Before placing them in the oven, we brush them with a mixture of beaten egg yolk and yogurt to achieve a golden and shiny crust. The croissants are baked at a temperature of 220 degrees Celsius for 25-30 minutes until perfectly browned and crispy on the outside. Enjoy them warm, alongside a cup of coffee or tea!
Ingredients: For the dough: 400 g flour 000, 230 ml warm milk, 70 g granulated sugar, 20 g fresh yeast, a pinch of salt, grated orange peel. For the butter paste: 250 g butter, 100 g flour 000.
