Plum Jam Croissants

Name: Plum Jam Croissants - Leontina O.
Ingredients: 1 kg flour 500 ml milk 250 g sugar 250 g margarine 25 g yeast Grated lemon peel 1 egg yolk Vanilla essence Plum jam

Dessert - Plum Jam Croissants by Leontina O. - Recipia

Plum Jam Horns I love making plum jam horns, especially when I feel like baking something simple but effective. I usually make them on a weekend afternoon when I know we have time and desire for fresh snacks. They yield quite a few, so it's a good choice if you have guests or want something for a few days. They are very good warm, but they hold up well the next day. Quick Info Total time: about 2 hours Preparation time: about 1 hour (including rising) Baking time: 25 minutes Number of servings: 32 horns Difficulty: medium Recipe type: dessert, snack, also suitable for breakfast Ingredients 1 kg flour 500 ml milk 250 g sugar 250 g margarine 25 g fresh yeast Grated lemon zest 1 egg yolk Vanilla essence Plum jam (for filling) Poppy seeds (for sprinkling on top) Preparation Method 1. In a small bowl, put the yeast with a teaspoon of sugar, add a cup of water and a little flour. Mix well and let it rise in a warm place until it puffs up a bit. This is the starter. 2. Meanwhile, heat the milk (not hot, just warm). Separately, melt the margarine. Mix the melted margarine with the sugar, grated lemon zest, and vanilla essence, all in the warm milk. Mix well until the sugar completely dissolves. 3. In a large bowl, put the flour. Pour in the milk mixture with margarine, and add the starter. Mix everything, then knead until you have an elastic and homogeneous dough. If you feel it needs a little more flour, you can add some, but don’t overdo it; the dough shouldn’t be hard. 4. Cover the dough with a towel or plastic wrap and let it rise in a warm place until it doubles in volume. Usually, this takes about an hour, sometimes less if it’s warm in the kitchen. 5. When the dough has risen, place it on a lightly floured work surface. Divide it into 8 equal pieces. Each piece is rolled out with a rolling pin into a round shape, as thin as you can without tearing. 6. Each circle is cut into 4 triangles. In the end, you will have 32 pieces. 7. On the base of each triangle, place a teaspoon of plum jam. Roll tightly, starting from the wider part towards the tip. Don’t place the jam too close to the edge so it doesn’t leak while baking. 8. Arrange the horns on a baking tray lined with parchment paper, with the tip underneath so they don’t unravel. 9. Brush them with egg yolk. Sprinkle a little poppy seeds on top. 10. Bake the horns in a preheated oven at 180°C for about 25 minutes until they turn golden. Why I make this recipe often This recipe is practical if you want many horns from a single kneading. They are simple, with no expensive or hard-to-find ingredients. They come out tender and don’t harden the next day. Plus, you can adjust the filling based on what you have on hand. Tips and Variations Tips If you want the dough to be even finer, you can sift the flour beforehand. You can make the starter with warm milk instead of water if you want a richer flavor. If the plum jam is too runny, let it evaporate a little or place half a walnut next to it to prevent it from leaking. Substitutions Margarine can be replaced with butter if you want a richer taste. Sugar can be adjusted, but if you reduce it too much, the horns won’t be as fluffy. You can use apricot jam, sour cherry jam, or any other thicker jam, not just plum. Variations For a different flavor, you can add a little cinnamon to the dough. If you don’t have poppy seeds, a little granulated sugar sprinkled on top or none at all works too. The horns can also be made with ground walnuts mixed with jam if you prefer. Serving Ideas They go well with coffee or tea, for breakfast, or as a snack. They are good cold, but also slightly warmed before serving. Frequently Asked Questions Can I use dry yeast instead of fresh yeast? Yes, you can replace 25 g of fresh yeast with about 7 g of dry yeast, but dissolve it the same way, along with the sugar and warm liquid. If I don’t have margarine, can I just use oil? I do not recommend it, as the dough will not be as fluffy and tender. It’s better to replace it with butter. Can the horns be frozen after baking? Yes, they can be frozen and then reheated for a few minutes in the oven. They do not lose their texture. Can I put more jam in each horn? It’s tempting, but if you put too much, the jam will leak while baking. A teaspoon per horn is sufficient. Nutritional Values An estimate for one horn (out of a total of 32): approx. 160-180 kcal, 27 g carbohydrates, 3 g protein, 5 g fat. Calories vary depending on the type of margarine and how thick the jam used is. This is an estimate, not exact figures. Storage and Reheating The horns store well in a closed container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them. To reheat, place them in a warm oven for 2-3 minutes or microwave for 10 seconds (but they have better texture in the oven).

Plum Jam Croissants

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