Raspberry Croissants
The croissant is one of the most well-known French pastries, which evolved from the Austrian 'kipferl' and became popular worldwide. The raspberry version is a modern and fruity twist on the traditional recipe, adding freshness and a sweet taste to the buttery dough. Perfect for breakfast or as a snack with a cup of hot coffee or tea.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then mix in the sugar and yeast. Let it stand for 10 minutes, or 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 with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Roll out the risen dough into a rectangle, and place thin slices of 200g cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it up. Repeat this folding process three times, allowing 15-minute rests in between.
5
After the final rolling, cut the dough into triangles. Place a small amount of raspberry jam and a few fresh raspberries in the center of each triangle, then roll up into a croissant shape.
6
Place the croissants on a baking sheet lined with parchment paper, and let them rise for another 30 minutes.
7
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake for 18-20 minutes, or until golden brown.
8
Once the croissants are baked, let them cool slightly, then dust with powdered sugar and garnish with fresh raspberry pieces.
