Small strawberry croissants


Serve your croissants with
Garden Tales strawberry jam”.


15g fresh yeast or 5g instant yeast

1/4 cup milk

250g wheat flour

2 eggs

4tbsp sugar

Pinch of salt

100g butter

1egg for brushing

12tsp Garden Tales strawberry jam

Sugar powder for dusting

Let’s get started!

Remove the eggs, yeast and butter from the fridge, and leave them at room temperature for 30 minutes before use.
Crush the yeast into a large bowl and add lukewarm milk and mix.
Add one tablespoon of flour and half teaspoon of sugar. Stir and cover with a towel and set aside in a warm place for 15 minutes, until the mixture foams.

When the yeast mixture is ready, add the sifted flour and stir with a wooden spoon.
In a separate bowl, beat the eggs with sugar and salt and add them to the yeast mixture.
Stir again with a spoon and then add pieces of soft butter.
Mix and knead the dough long and vigorously.

The dough will be ready if it peels off easily.
After kneading, put the dough into a bowl, cover it with a cloth and set aside in a warm place to rise for about 1 hour.

Knead the dough on the pastry board for about 2-3 minutes, then put them in a larger bowl, cover with a cloth and refrigerate for 12 hours.

Shape the dough into a ball. Roll out a 1cm thick circle, sprinkling it light with flour.

First, divide the circle into 4 parts, and then each part into 3 triangles (just like cutting a pizza).
On each triangle’s wider part, place a teaspoon of strawberry jam.
Shape into a croissant, by rolling the dough from the wider part towards the top.

Place the croissants on one large or two smaller baking trays, lined with baking paper.
Keep a space between the croissants, brush with the beaten egg, and let them rest for about 30 minutes.

Preheat the oven to 180oC, brush the croissants again with the egg, and bake for about 15 minutes, until the top and bottom are slightly golden.

Remove from the oven and place them on a metal rack.
Cool and sprinkle with powdered sugar.


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