Lenten croissants with sour cherry jam

Name: Lenten croissants with sour cherry jam - Betina D.
Ingredients: 1 cup mineral water 1 cup oil flour as needed (approximately 800 g) 1 cube of yeast a pinch of salt 1 packet of vanilla sugar 1/2 bottle of vanilla essence 1 jar of cherry jam

Sezon - Lenten croissants with sour cherry jam by Betina D. - Recipia

Often, on Saturday or Sunday mornings, when I feel like making something quick for coffee or want to have something to put on the table when someone visits, I whip up some crescent rolls with sour cherry jam, suitable for fasting. It's the kind of recipe you can make without thinking too much, as the ingredients are always on hand and the steps are simple. I've made it enough times that I no longer measure everything, but I've included the quantities here for clarity. Quick Info Total time: about 3 hours (including rising) Active preparation time: 30-40 minutes Rising time: 2 hours Baking time: 15-20 minutes/batch Servings: 2 large trays of crescent rolls (depending on how big you make them) Difficulty: easy Recipe type: fasting dessert, suitable for any occasion Ingredients 1 cup (250 ml) sparkling water, at room temperature 1 cup (250 ml) oil (any vegetable oil, at room temperature) Flour as needed, approximately 800 g 1 cube of fresh yeast (25 g) A pinch of salt 1 packet of vanilla sugar (8 g) 1/2 bottle of vanilla essence 1 jar of sour cherry jam (approximate amount, use as needed) 150 g powdered sugar (for dusting) Preparation Method 1. Place the yeast in a large bowl. Add the vanilla sugar and a pinch of salt. Rub a little to liquefy the yeast. 2. Pour the sparkling water and oil over it, stirring gently with a spoon or your hand. Add the vanilla essence. 3. Start adding flour gradually. Knead until you get a soft, oily dough that no longer sticks to your hands. Usually, about 800 g of flour is needed, but add it gradually, so you don’t put in too much at the start. 4. Cover the bowl with a clean towel and let the dough rise for about 1 hour in a warm place. You will notice that the dough starts to separate slightly from the oil – this is normal. 5. After the first hour, mix the dough again to incorporate the separated oil. Let it rise for another hour. 6. When it has risen, sprinkle flour on the work surface. Take a piece of dough about the size of an orange and roll it out into a thin, round sheet. 7. Cut the sheet into 8 triangles with a knife or a pastry cutter. 8. Place half a teaspoon of sour cherry jam at the base of each triangle. Roll up the edges to seal in the filling, then roll towards the tip to form the crescent. 9. Arrange the crescent rolls on a baking sheet lined with parchment paper. Leave a little space between them. 10. Bake in a preheated oven at medium temperature (180°C) until they are lightly golden around the edges. This usually takes about 15-20 minutes, but keep an eye on them after 15 minutes. 11. Remove them from the oven and transfer them to a plate. While they are still warm, dust generously with powdered sugar. Why I Make This Recipe Often I make these crescent rolls quite often because you don’t need complicated ingredients, and you’re not dependent on butter or milk. They are easy to knead and shape. I love that they stay tender even the next day; they don’t harden quickly. Plus, I can fill them with whatever I have on hand, not just sour cherry jam. Tips and Variations Tips - Add the flour gradually to avoid adding too much. - If it seems too oily after the first rise, don’t worry; that’s how it should be. Mix and let it rise again. - For dusting with sugar, dust them while they are warm so that the sugar sticks well. Substitutions - You can use any thick jam, not just sour cherry. Avoid very runny jams to prevent them from leaking while baking. - The vanilla essence can be omitted or replaced with a bit of grated lemon zest. Variations - If you like, you can use ground nuts mixed with a little sugar instead of jam. - You can use simple fillings: Turkish delight, thicker fruit spread, marmalade. Serving Ideas - They are great with coffee or tea. - They can be served on a platter for dessert or packed for later, as they keep well for a few days. Frequently Asked Questions 1. What should I do if the dough is too soft? Add a little flour and knead until it no longer sticks to your hands, but don’t overload it. The dough should remain soft, not too hard. 2. Does the sour cherry jam leak while baking? If you use a thicker jam, it shouldn’t leak. Don’t put too much in each crescent. If it does leak a little, it won’t affect the taste. 3. Can I use dry yeast instead of fresh? Yes, but for a similar result, use 7 g of dry yeast (one packet) and activate it like fresh yeast, with the vanilla sugar and salt. 4. Do I need to grease the crescent rolls before baking? No, it’s not necessary; the dough is oily enough from the oil, and they will come out tender even without greasing. 5. How thick should the dough sheet be? About 0.5 cm. Not too thin, so it doesn’t tear, but not too thick either. Nutritional Values Estimation for 1 crescent (if about 40 come out from the dough): Calories: approximately 85-90 kcal Carbohydrates: 12 g Fats: 3.5-4 g Proteins: 1 g Values vary based on how much jam you use and how much flour you add. They are not diet desserts, but for fasting desserts, they don’t have heavy ingredients. Storage and Reheating They keep well at room temperature, in a covered container or wrapped in a clean towel, for 2-3 days. They don’t harden quickly, but they are best within the first 24 hours. I don’t recommend reheating; they don’t need it. If they last several days, they can be placed in the fridge, but they will become a bit firmer.

Preparation

We liquefy the yeast by mixing it with 1 packet of vanilla sugar and a little salt. We add 1 cup of mineral water and one of oil (at room temperature), vanilla essence, and finally flour. I used a 250 ml cup for liquids and about 800 grams of flour. We obtain a rich dough that is very easy to shape. We let it rise for about 1 hour. The oil will begin to separate from the dough. We mix the dough to incorporate the oil again and let it rise for another hour. We preheat the oven to a moderate temperature. On a floured work surface, we roll out a piece of dough (the size of an orange), cut it into 8 triangles with a roller or knife. We place a little sour cherry jam at the base of each triangle, roll the crescent shapes, and place them on a baking tray lined with parchment paper. We bake the tray until they turn a nice golden brown. We take the crescents out of the oven, transfer them from the tray to a platter, and dust them with sugar. Enjoy your meal!

Lenten croissants with sour cherry jam

Preparation

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