Poppy Seed Croissant
The croissant is one of the most well-known French pastries, evolving from the Austrian Kipferl and gaining worldwide popularity. The poppy seed version is a delightfully sweet and classic twist on the traditional recipe, offering the perfect harmony of buttery dough and sweet, honeyed poppy seed filling. It's an excellent choice for a light breakfast or afternoon treat, guaranteed to enchant you with its sweet and creamy flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200 g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it. Repeat this folding process three times, allowing 15-minute rests in between.
5
Mix the ground poppy seeds with the honey to create a soft, spreadable filling.
6
After the final rolling, cut the dough into triangles. Place a small amount of poppy seed filling in the center of each triangle, then roll them up into croissant shapes.
7
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, until golden brown.
9
When the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
