Cherry jam croissants

Jam Horns (for packing)

I have used this recipe many times when I needed something simple for the road or for a snack. They are made from yeast dough, filled with jam, and you get quite a few from one batch, so they are practical when you need more pieces at once. No complicated ingredients are needed. They have a dense texture, not very fluffy, and are not overly sweet.

Quick Info

Total Time: about 2.5 hours
Preparation Time: 2 hours (including rising and shaping the horns)
Baking Time: 30 minutes
Quantity: about 25 horns
Difficulty: easy to medium (involves kneading and working with yeast dough)
Recipe Type: yeast dough, jam horns, for packing

Ingredients

1 kg white flour
0.5 liters milk (about 500 ml; you might not need it all)
15 g yeast (fresh or dry, it doesn’t matter)
3 tablespoons sugar
2 tablespoons oil
jam (of your choice, I often use cherry)
1 egg (for brushing)

Preparation Method

1. Start by sifting the flour into a large bowl.
2. Heat 250 ml of milk until it is warm – not hot.
3. Dissolve the yeast in this milk, add the sugar, and 2-3 tablespoons of the sifted flour. Mix well.
4. Cover the bowl with a clean towel and let it sit in a warm place for about 15 minutes until the mixture starts to foam.
5. Put the remaining flour in a large bowl. Make a well in the center.
6. Pour the yeast milk mixture into the center. Add the 2 tablespoons of oil.
7. Start kneading, gradually adding the remaining milk. You might not need all of it, so stop if the dough becomes too soft.
8. Knead until you get a fairly dense dough that doesn’t stick to your hands.
9. Cover the bowl and let the dough rise until it doubles in volume. This usually takes about an hour (depending on the room temperature).
10. Once it has risen, sprinkle some flour on the work surface. Take the dough out and roll it out with a rolling pin into a sheet about 0.5 cm thick.
11. Cut the sheet into squares of 10x10 cm.
12. On one side of each square, place a teaspoon of jam. The opposite side is cut with a knife into a few thin strips.
13. Roll each square from the jam side towards the side with the cut strips. Press the edges gently so that the jam doesn’t leak during baking.
14. Place the formed horns on lined trays (or just directly, as needed). Cover them with a towel.
15. Let the horns rise while the oven preheats to 180°C.
16. Beat the egg with a fork and brush each horn.
17. Bake in the preheated oven for 30 minutes until they are lightly browned.

Why I make this recipe often

They are easy to make and yield a lot. They are suitable for taking on the go, don't crumble easily, and keep reasonably well for a few days. You can change the jam according to what you have at home. The dough doesn’t require expensive ingredients. The recipe is reliable and doesn’t fail.

Tips and Variations

Tips

- Don’t heat the milk too much, as it may stop the yeast from rising.
- When kneading, don’t rush to add all the milk, especially if you’re using flour that absorbs less liquid.
- To prevent the jam from leaking, use a thicker jam.

Substitutions

- The jam can be replaced with another thick paste (fruit spread, nut paste with sugar, or even sweetened cheese).
- The oil can be sunflower oil; there’s no need for a special one.
- You can use dry yeast if you don’t have fresh.

Variations

- Instead of squares, you can also cut triangles and roll them like traditional horns.
- If you have different jams, you can combine several flavors in the same batch.
- They can be dusted with powdered sugar after baking, but it’s not mandatory.

Serving Ideas

- They can be taken on the go, to school, work, or a picnic.
- They can be served for breakfast or as a snack with a glass of milk or tea.
- They are fine cold and don’t need to be heated.

Frequently Asked Questions

How long should the dough rise?

The dough should rise until it doubles in volume, which usually takes about an hour. It also depends on the temperature in the kitchen.

What kind of jam works best?

Any thicker jam that doesn’t run. I often use cherry jam, but plum, apricot, or berry jams work too. Fruit spread is a good option.

Can I use plant-based milk?

I haven’t tested it with plant-based milk, but for the final texture, cow's milk is the safest bet.

Can I make them smaller or larger?

Yes, but adjust the baking time if you make larger or smaller horns.

Nutritional Values

Approximately, for one horn (if you get 25):

- Calories: about 160 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 2.5 g

The values are indicative and depend a lot on how much jam is used and the type of flour used.

Storage and Reheating

The horns last at room temperature for 2-3 days, stored in a box or a paper bag. If they harden, they can be warmed for a few minutes in the oven, but they won’t return to the very fluffy texture. I do not recommend freezing – after thawing, they become drier. They are meant to be a fresh snack or for the next day.