The puffy croissants remind me of my childhood, when one of our friends used to send us a box full of them as our entire family loved them.
My Mum and I asked her if she could share her recipe with us but we never dared to try it on our own. Recently, we’ve started to believe more in our culinary skills, so the time for recreating our desired recipe finally has come. And whoala, here they are!💕
- 500-600g flour
- 150ml milk (lukewarm)
- 50ml water (lukewarm)
- 50g active yeast
- 2-3 eggs
- 2-3 tbsp sugar
- 2 tsp vanilla sugar
For the poppy-seed filling:
- 400 poppy-seed
- some milk (cca. 100ml)
- 1-2 tsp almond extract (optional)
- some raisins (optional)
- Dissolve the active yeast in milk and sugar. Stir. Pour the mixture into a bowl and mix it with the rest of the ingredients (melted butter, flour, eggs, vanilla sugar).
- Knead the dough until it‘s elastic. Be persistent – I recommend kneading it for at least 10 minutes (if you use for instance a Kenwood machine, place all ingredients in the mixing bowl and turn the button – start from min, then turn to speed 1-1,5 and wait until you get a yeast dough consistency) . Let the dough sit in a warm place for cca. 1 hour, so it doubles in size.
- Meanwhile, you can get down to preparing the poppy-seed filling if you’ve decided to choose this flavour (you can also use your favourite marmelade, chocolate cream or I really like to leave my croissants just as they are – empty). The poppy filling is very simple – all you have to do is to mix your poppy with some milk. It shouldn’t be too liquidy, so be careful with adding milk.
- After the dough grows, knead it again (5-10 minutes). This step is not obligatory but since I’ve started to do it, my cake turns out better. My hint is to do the second kneading manually.
- Split the dough into two parts – balls – and roll out each ball, so you get a circular shape.
- Cut out triangles from the circle and spread the filling over each (leave some space at the ends, so the filling won’t come out of the croissants during baking). Then curl each triangle to make buns (croissants).
- Bake in the oven preheated to 180°C for cca. 20 minutes until the buns are slightly coloured. Brush the buns with a beated egg for last 5 minutes of baking to give golden top.
I hope you will appreciate these delicious poppy croissants😊
Peonies, one of my favorite flavors, can’t be missing on the table, of course🌸