Bratislava croissants or pozsonyi kifli with plum jam and walnuts
Bratislava Crescents (pozsonyi kifli) with Plum Jam and Walnuts I made these crescents one weekend afternoon after seeing them featured by various home baking enthusiasts. I prepared a smaller batch to see if they were worth it. I kept the basic recipe intact and didn’t alter the filling – just plum jam mixed with ground walnuts. After two attempts, I can say they consistently turn out tender, slightly crispy on the outside, and not overly sweet. Quick Info Total time: about 2 hours (including rising and baking) Actual preparation time: 40 minutes Baking time: 20-25 minutes per tray Servings: 17 crescents (half the recipe from the quantities below) Difficulty: medium Recipe type: homemade dessert, suitable for festive platters or snacks Ingredients For the dough: - 600 g all-purpose flour - 30 g powdered sugar - 1 packet (7 g) dry yeast - 200 ml milk - 200 g butter - 2 eggs - a pinch of salt For the filling: - ground walnuts (quantity adjusted to taste, about 1-2 teaspoons per crescent) - plum jam For brushing: - 1 egg (used separately: yolk and white) Instructions 1. Start with the milk: warm it slightly until it’s just lukewarm, not hot. Add the dry yeast to the milk and let it sit for about 5 minutes. 2. In a large bowl, combine the flour, powdered sugar, and salt. Add the yeast mixture (milk with yeast), the two eggs, melted and cooled butter, and the remaining milk. Initially mix with a spoon, then knead for a few minutes until you achieve an elastic, smooth dough that doesn’t stick to your hands. 3. Cover the dough with plastic wrap and refrigerate while you prepare the filling. The dough firms up slightly in the fridge, making it easier to shape. 4. For the filling, mix the ground walnuts with the plum jam. No additional sugar is needed, as the jam is sweet enough and binds the mixture well. 5. Take the dough out of the fridge. Divide it into pieces weighing 28-34 g each. Shape them into balls. A thin crust and a few small cracks may form on the surface, which is normal. 6. Take each ball, flatten it on the counter, and shape it into a slightly elongated oval (ellipsoid). Place a portion of the filling on each piece, spreading it lightly to cover about one-third of the surface, roll it tightly, and shape the crescent into a horseshoe. If the dough has cracks, leave them on the outside, following the traditional style. 7. Arrange the crescents on a baking tray lined with parchment paper, leaving space between them. Brush with egg yolk using a pastry brush and let them rest (usually about 10-15 minutes at room temperature). 8. Before baking, brush them with the remaining egg white. 9. Preheat the oven to 180°C. Place the tray in the oven and bake for 20-25 minutes until they turn a nice golden brown. The first tray may come out crunchier if left a little longer, depending on the oven. Why I Make This Recipe Often These crescents stay tender and delicious even after a few days. They are made without fancy ingredients and are ideal for those who prefer not overly sweet desserts. The dough can be prepared quickly, and the filling is always on hand. Tips and Variations Tips - The dough is easier to work with when cold. - Don’t overdo it with the jam in the filling, or they may leak while baking. - If you want a shinier surface, let them rest a few minutes between the two egg washes (yolk and white). Substitutions - You can use butter with at least 80% fat for the best texture. - Plum jam can be replaced with another dense jam, but it will change the classic flavor. - Fresh yeast can be used (about 25 g), but the source recipe calls for dry yeast. Variations - Instead of walnuts, you can try ground hazelnuts, but the flavor won’t be traditional. - You can add a little grated lemon zest to the dough if you want a subtle different note. Serving Ideas - They can be served plain as a snack. - They pair well with tea or coffee. - For festive platters, they can be lightly dusted with powdered sugar, but they don’t look very appealing with too much sugar. Frequently Asked Questions 1. Can I make the dough a day in advance? Yes, you can prepare the dough the night before and leave it in the fridge, covered. It will be even easier to shape. 2. Can I use fresh yeast? Yes, fresh yeast can be used (about 25 g for the amount of flour in the recipe); dissolve it in lukewarm milk just like the dry yeast. 3. Will the dough be too dense if I add more flour? Yes, if you add more flour, the crescents will turn out tougher. Stick to the recommended amount. 4. Can the baked crescents be frozen? Yes, they can be frozen and then thawed at room temperature. The texture holds up well if they are not stored in the freezer for more than a month. 5. Can I make the filling only with walnuts? Yes, but without the jam, the filling will be drier and won’t bind as well. Nutritional Values Estimated (per crescent, from 17 pieces): Calories: approximately 180 kcal Protein: 4 g Fat: 9 g Carbohydrates: 20 g Values are approximate and depend on the amount of filling and final size. Storage and Reheating The crescents keep well in a closed container or paper bag at room temperature for 3-4 days. After that, they become a bit harder but can be easily reheated in the oven (5 minutes at 150°C) to partially regain their original texture. I do not recommend storing them in the fridge, as they dry out. They can be frozen for up to a month, then thawed at room temperature. The recipe is not demanding and can be adapted based on what you have on hand, but the texture and flavor depend greatly on the ingredients used, especially the butter, jam, and walnuts.
Preparation
Dough: Warm a little milk, add the yeast to it, and let it rise for 5 minutes. In a bowl, combine the flour, the risen starter, eggs, sugar, melted and cooled butter, salt, and warm milk, and start kneading. You will obtain an elastic, non-sticky dough. The dough is placed in the refrigerator until the filling is prepared. Filling: Chop the nuts and mix them with the jam. Take the dough out of the refrigerator and divide it into pieces of 28-34 grams, from which to shape balls. (A crust and small cracks form on the surface.) Each ball is flattened and given an elliptical shape. Place some filling, spread it, roll it up (I rolled with the cracked side outside) and shape it like a horseshoe. The croissants are placed on a baking tray lined with parchment paper, leaving space between them. Using a brush, they are glazed with egg yolk and left to dry, and before putting them in the oven, they are brushed with egg white. Preheat the oven to 180°C and place the tray inside. Leave in the oven until they are nicely browned. I left the first tray a little longer and they browned well. :) I halved the quantities and got 17 pieces.
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