Croissant with Jam
Flaky, buttery layers meet sweet, luscious jam in this classic Croissant with Jam recipe—a delightful treat that’s perfect for breakfast, brunch, or a cozy afternoon snack. Made from scratch with a careful lamination process, these croissants feature golden, crisp exteriors that give way to soft, pillowy centers. The addition of a jam filling—customizable to your favorite flavor—adds a burst of fruity sweetness that complements the rich dough beautifully. With step-by-step instructions on creating the perfect laminated dough and tips for achieving bakery-quality results at home, this recipe is ideal for seasoned bakers and those looking for a fun baking challenge. Serve these warm, straight out of the oven, with a dollop of extra jam for a truly irresistible pastry experience. Search no further for homemade croissants that are as elegant as they are delicious.
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Ingredients
- 500 grams all-purpose flour
- 55 grams granulated sugar
- 10 grams active dry yeast
- 10 grams salt
- 300 grams unsalted butter, cold
- 250 milliliters whole milk, warm
- 120 grams jam of choice
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Step 2
Add the warm milk gradually into the bowl, mixing with a wooden spoon or your hands until a sticky dough forms.
Step 3
Turn the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. Place it into a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Step 4
While the dough is rising, prepare the butter block. Pound the cold butter between sheets of parchment paper with a rolling pin until it is a 1 cm thick rectangle. Chill in the refrigerator to keep cold but pliable.
Step 5
After the dough has risen, turn it out onto a floured surface and roll into a rectangle about 1 cm thick.
Step 6
Place the butter block in the center of the dough rectangle. Fold the dough edges over the butter as if you were wrapping a package. Ensure the butter is sealed within the dough.
Step 7
Roll the dough out gently to prevent the butter from breaking through, into a long rectangle about 1 cm thick.
Step 8
Fold the dough into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes.
Step 9
Repeat the rolling and folding process (known as turns) two more times, chilling in between.
Step 10
After the final chill, roll the dough out to a large rectangle approximately 1 cm thick. Cut the dough into triangles. Make a small cut at the base of each triangle and gently stretch them.
Step 11
Place a tablespoon of jam at the wide end of each triangle. Roll from the wide end to the narrow tip. Form into a crescent shape.
Step 12
Preheat the oven to 200°C (392°F). Place croissants on a baking tray lined with parchment paper, seam side down, and allow to proof for about 30 minutes in a warm place.
Step 13
Brush the croissants with a beaten egg mixed with water for a shiny glaze.
Step 14
Bake in the preheated oven for 15-20 minutes or until golden brown.
Step 15
Let cool slightly before serving. Enjoy warm with additional jam on the side if desired.
Nutrition Facts
| Serving size | (1317.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4779.9 |
| Total Fat 262.5g | 0% |
| Saturated Fat 161.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 866.3mg | 0% |
| Sodium 4194.3mg | 0% |
| Total Carbohydrate 537.7g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 129.2g | |
| Protein 73.4g | 0% |
| Vitamin D 172.0IU | 0% |
| Calcium 484.8mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 1270.1mg | 0% |
Source of Calories