Fluffy apple croissants

Name: Fluffy apple croissants - Marcheta P.
Ingredients: 2 eggs; 35 g fresh yeast; 100 g sugar; 200 g milk; 60 g butter; 550 g flour; 1/2 teaspoon salt; zest of one lemon. Filling: 5 large apples; sugar to taste; 1 teaspoon cinnamon.

Dessert - Fluffy apple croissants by Marcheta P. - Recipia

Fluffy Apple Croissants When I have apples at home, I usually quickly make these croissants, especially since they don't require sophisticated ingredients. I've made them many times and never has one been left for the next day. What I like most is that you don't need complicated techniques – just patience for the dough to rise and a bit of attention when rolling the croissants so the filling doesn't leak. Quick Info Total time: about 3 hours (including rising and baking) Preparation time: 30-40 minutes Rising time: 1-1.5 hours (until the dough doubles in volume, may vary) Baking time: 20-25 minutes Servings: 16 croissants (2 trays) Difficulty: medium Recipe type: dessert, snack, can be packed Ingredients Dough: 2 eggs 35 g fresh yeast 100 g sugar 200 g milk (for the dough and activating the yeast) 60 g butter 550 g flour 1/2 teaspoon salt zest of one lemon Filling: 5 large apples 2-3 tablespoons sugar (or to taste) 1 teaspoon cinnamon For brushing: 1 egg yolk 2 tablespoons milk Preparation Method 1. Activate the yeast – in a small bowl, place the yeast with 2-3 tablespoons of lukewarm milk (not hot) and one tablespoon of sugar. Mix and let it sit for 10-15 minutes until it starts to foam and rise a bit. 2. Separately, beat the eggs with the remaining sugar until dissolved. Add the remaining milk and lemon zest. 3. In a large bowl, place the flour and salt. Make a well in the center, pour in the risen yeast mixture and the egg, milk, and sugar mixture. 4. Start kneading by hand. When the ingredients come together, incorporate the melted butter (but not hot). Continue kneading for about 10 minutes until the dough becomes elastic and no longer sticks. 5. Cover the bowl and let the dough rise in a warm place, away from drafts. It takes about an hour or until it doubles in volume. 6. While the dough rises, prepare the filling. Wash the apples, grate them, and place them in a small pot with sugar and cinnamon. Cook over medium heat, stirring, until the liquid reduces and the apples remain almost dry. Let them cool. 7. After rising, divide the dough into two equal pieces. On a floured surface, roll each piece into a round sheet about half a centimeter thick. 8. Cut each sheet into 8 triangles (like pizza). 9. At the base of each triangle, place a teaspoon of apple filling. Roll from the base to the tip, forming the croissant. Repeat with all. 10. Place them on a baking tray lined with parchment paper, leaving space between them. Cover and let them rise for another 15-20 minutes. 11. In the meantime, preheat the oven to 180°C. 12. Mix the egg yolk with the 2 tablespoons of milk and brush the croissants before baking them. 13. Baking takes between 20 and 25 minutes, or until the croissants are nicely browned. 14. Remove them to a wire rack and, if I have patience, let them cool slightly before tasting. Why I Make This Recipe Often These croissants are easy to make and quickly solve dessert for the whole family. They stay soft and fresh the next day if there are any left. They don’t make much mess and can be filled with any fruit I have at home. Tips and Variations Tips - When kneading, if the dough seems too sticky, sprinkle a little flour, but not too much to keep it fluffy. - The filling must be cooled and drained of liquid; otherwise, the croissants will leak when baked. - For rising, the oven can be turned off if it’s cold in the kitchen. Substitutions - Butter can be replaced with margarine if needed. - Dry yeast can be used (about 12 g), but I prefer fresh yeast for better consistency. Variations - The filling can be changed to thick jam, grated pumpkin, or even sweet cheese if you don’t want apple. - The sugar in the filling can be omitted for those who prefer less sweet croissants. Serving Ideas - They can be dusted with powdered sugar after cooling. - They are good with a glass of milk or coffee, for breakfast or a snack. Frequently Asked Questions 1. The dough isn’t rising, what should I do? Check if the yeast is expired and if the milk was only lukewarm, not hot (killing the yeast stops the rising). 2. What if the filling leaks while baking? The apples need to be cooked until the liquid reduces well and cooled before placing on the dough. 3. Can I freeze the baked croissants? They can be frozen, but after thawing, they won’t be as fluffy as on the first day. 4. The croissants didn’t brown evenly, why? Check the position of the tray in the oven and the proper functioning of the oven. For even browning, I also use the fan function if I have it. 5. Can I use whole wheat flour? You can try, but the dough will be denser and may require a little more liquid. Nutritional Values Approximately, one croissant (out of 16) has about 170-200 calories. One contains about 28 g of carbohydrates, 4 g of fat, and 4 g of protein. These are just estimates – they depend on how much sugar you put in the filling and how much filling you actually put in each croissant. Storage and Reheating The croissants are stored covered at room temperature for up to 2 days. If they remain for longer, they can be placed in a well-sealed bag. To reheat, I put them in the microwave for 10-15 seconds. I do not recommend storing in the fridge – they dry out quickly. If frozen, they can be heated directly in the oven or microwave, but the texture will not be as airy as at the beginning.

Fluffy apple croissants

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