Wild Berry Croissants
The croissant is one of the most famous French pastries, developed from the Austrian kipferl and has become popular worldwide. The wild berry version is a pleasantly sweet and fruity twist on the traditional recipe, giving the perfect harmony of buttery pastry and ripe wild berry jam. An excellent choice for a light breakfast or snack, guaranteed to enchant with its sweet and fresh 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, or until foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
4
Roll out the risen dough into a rectangle. Place thin slices of cold butter (200g) over two-thirds of the dough. Fold the dough in thirds, then roll it out again and fold it in thirds. Repeat this folding process three times, chilling the dough for 15 minutes between each fold.
5
After the final roll, cut the dough into triangles. Place a small spoonful of wild berry jam 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 rise for another 30 minutes.
7
Preheat the oven to 350°F (180°C). Brush the croissants with a beaten egg, then bake for 18-20 minutes, or until golden brown.
8
Once the croissants are baked, let them cool slightly on a wire rack, then dust with powdered sugar.
