Walnut croissants with rosehip jam

Name: Walnut croissants with rosehip jam - Albertina H.
Ingredients: 500 g flour; 250 ml milk; 1 packet of dry yeast; 4 tablespoons of honey; 25 g butter or margarine; 1 egg for brushing; 100 g ground walnuts; rose hip jam.

Dessert - Walnut croissants with rosehip jam by Albertina H. - Recipia

Nut and Rose Hip Jam Croissants Whenever I need something simple and satisfying for a snack or breakfast, I make these nut and rose hip jam croissants. The dough rises well, it’s not fussy, and the filling of nuts and jam provides a nice balance between crunchy and sweet. You don’t have to wait long for them – once you set them to rise in the tray, they do their thing by themselves. Quick Info Total Time: about 2 hours (including rising) Servings: 16 croissants Difficulty: easy to medium, suitable for those who have worked with yeast dough before Occasion: snack, breakfast, dessert Ingredients 500 g all-purpose flour 250 ml milk 1 packet dry yeast (7 g) 4 tablespoons honey 25 g butter or margarine 1 egg (for brushing) 100 g ground nuts rose hip jam (a few tablespoons, for filling) Instructions 1. Warm the milk, but do not boil it – it should be lukewarm, not hot. In a small bowl, mix the packet of dry yeast with two to three tablespoons of the warm milk. Let it activate for a few minutes until it foams on the surface. 2. In the remaining milk, add the 4 tablespoons of honey and the butter (or margarine) and stir until completely dissolved. 3. In a larger bowl, place the flour. Pour the milk mixture with butter and honey over the flour, then add the activated yeast. Knead until you get a soft, pliable dough that doesn’t stick to your hands. If it’s too sticky, sprinkle a little more flour, but don’t overdo it – the dough should be slightly elastic. 4. Cover the bowl with a towel and let it rise in a warm place until it doubles in size. This usually takes between 45 and 60 minutes, depending on the temperature. 5. While the dough is rising, prepare the filling: mix the ground nuts with a few tablespoons of rose hip jam until you achieve a thick paste that doesn’t run. 6. After rising, turn the dough out onto a lightly floured surface. Divide it into two equal pieces. Roll each piece into a round shape, not too thick (about 3-4 mm). 7. Cut the round sheet into four quarters, then cut each quarter into two, and then each resulting piece again, until you have 8 triangles from each sheet (a total of 16 pieces). 8. Place a teaspoon of the nut and jam mixture on the base of each triangle. Gently roll each croissant from the base to the tip. Seal the edges well so that the filling doesn’t leak out while baking. 9. Place the rolled croissants in a baking tray lined with parchment paper or greased with a little butter/margarine. Let them rise for another 30 minutes at room temperature, loosely covered with a towel. 10. In a small bowl, beat the egg with two tablespoons of milk and brush the tops of the croissants. 11. Bake in a preheated oven at a moderate temperature (about 180°C). The croissants should bake until nicely browned on top, which takes between 20 and 30 minutes, depending on the oven. 12. When they are ready and still hot, quickly brush them with a little honey on top to give them a shine. Why I Make This Recipe Often They keep well the next day and don’t become hard. I like that I can control the amount of sugar, and the combination of nuts and rose hip jam is slightly different from what you find in stores. They are easy to take on the go. Tips and Variations Tips Don’t overdo it with the flour, or the croissants will be drier. For faster rising, keep the dough near a warm stove or in a turned-off oven with just the light on. If you don’t have a rolling pin, you can stretch the dough by hand, just make sure the sheet is somewhat uniform in thickness. Substitutions Butter can be replaced with margarine if needed. If you don’t have rose hip jam, any thicker jam (like plum or apricot) will work. Ground nuts can be replaced with hazelnuts or almonds if you prefer a different taste. Variations You can use just nuts mixed with honey if you don’t want jam. Instead of brushing with honey at the end, you can sprinkle a little powdered sugar after they have cooled. Serving Ideas The croissants are good both warm and cold. They go well with coffee or tea, and also make a nice snack for kids. They are portable, won’t crumble easily, and won’t leak. Frequently Asked Questions 1. What should I do if the dough doesn’t rise enough? Make sure the milk wasn’t too hot or too cold for the yeast. Let it rise longer if it’s cool in the kitchen. 2. Can the dough be frozen? You can freeze the raw dough right after it has risen for the first time. When you use it, let it thaw slowly and rise a bit more at room temperature. 3. What else can I fill the croissants with? You can use any thicker jam, sweet cheese with raisins, plum jam, or even chocolate, but it will change the flavor. 4. Can I make the dough the night before for the next day? Yes, you can prepare the dough and let it sit in the fridge overnight, well covered. The next day, take it out, let it come to room temperature, and continue with the recipe. 5. How can I be sure when they are baked? The croissants should be golden brown, with the base slightly golden. If in doubt, you can lift one and check how it looks underneath. Nutritional Values Values are approximate, for one croissant: Calories: about 170-190 kcal Protein: 4-5 g Fat: 5-6 g Carbohydrates: 27-30 g The exact amount depends on how much jam you use and what butter/margarine you put in. The nuts add healthy fats, and the honey keeps the sugar in check. Storage and Reheating The croissants can be stored in a covered container at room temperature for 2-3 days. If you want to keep them longer, store them in the fridge. They can be reheated for a few seconds in the oven or microwave, but they are also good at room temperature. If kept covered, they won’t dry out quickly.

Preparation

I dissolve the packet of yeast in two or three tablespoons of warm milk. I dissolve the honey and butter in the remaining warm milk. I add the flour and knead until I obtain a soft and non-sticky dough. I let the dough rise in a warm place until it doubles in volume. Then I divide the dough into two parts and roll out two not very thick round sheets. I then divide the sheet and cut it with a knife first into four, then into six, and then into eight, placing a tablespoon of filling on each resulting triangle. I made the filling by mixing walnuts with a few tablespoons of rosehip jam to make it a thicker, not liquid filling. I roll the croissants, place them on a baking tray lined with parchment paper or greased with margarine or butter, and let them rise for about half an hour. After they have risen, I beat an egg with two tablespoons of milk and brush the croissants on top. I then put them in a preheated oven at a moderate temperature until they turn golden brown. I brush them with a little honey. They are very good both warm and cold.

Walnut croissants with rosehip jam

Preparation

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