Croissants with jam and walnut filling
Plum and Walnut Croissants I started the day thinking about making sweet bread, but I changed my plan at the last minute because I needed something suitable for Costel's package. That's how I ended up with these fluffy croissants filled with thick plum jam and roasted walnut kernels. The recipe doesn't have complicated steps and doesn't require any special techniques, but it does require patience for the dough to rise. I love making them when I want something to take away or to have a snack that stays fresh for a while. Quick Info Total time: approximately 3 hours (including rising and baking) Actual preparation time: 30-40 minutes (plus rising and baking) Baking time: 35-40 minutes (+ an additional 10 minutes for browning at the end) Servings: 24 croissants Difficulty: medium Recipe type: yeast dough, snack, homemade dessert Ingredients Dough: - 6 eggs - 120 g butter - 260 g sugar - 300 ml milk - 1.1 kg flour - 1/2 teaspoon salt - Zest of one lemon - 1 packet dry yeast Dr. Oetker Filling: - 1 large jar of thick plum jam (approx. 800 g, should be thick and not too runny) - 300 g walnut kernels - 100 g coconut (only if the jam is too soft, otherwise it can be omitted) - 1 vial vanilla essence For brushing: - 1 egg - 1 tablespoon granulated sugar Preparation Method 1. Preparing the dough Put all the ingredients for the dough into the bread machine bowl, on the kneading and rising program. If you don't have a machine, you can knead by hand until the dough becomes elastic. It's important not to add more flour than is in the recipe, even if the dough seems sticky at first. 2. Preparing the filling Toast the walnut kernels in a pan without oil until they become fragrant and slightly browned. Let them cool, then chop them (I prefer to chop them with a knife, not in a food processor, to keep larger pieces). Mix the plum jam with the walnuts and add the vanilla essence. If the jam is too soft and runny, you can add coconut to thicken it. If not, it's not necessary. 3. Portioning and shaping After the dough has risen, take it out onto a lightly oiled surface (not flour). Divide the dough into 3 equal parts. Each piece is rolled out by hand or with a rolling pin into a disc shape (it doesn't have to be perfectly round). Cut the disc into 8 equal triangles (like a pizza). You will have a total of 24 triangles. 4. Filling and rolling Place a tablespoon of filling on the base of each triangle. Roll from the outside towards the tip, not too tightly, so the filling doesn't spill out at the ends. Place the croissants on a baking tray lined with parchment paper, leaving space between them. 5. Rising in the tray Let the croissants rise in a warm place for at least 30-40 minutes, until they almost double in size. Don't rush this step; it matters a lot for the final texture. 6. Baking Preheat the oven to a low temperature (not too high, so they don't dry out quickly). Bake the croissants for 35-40 minutes. Halfway through, turn the tray to ensure even browning. 7. Glazing When the croissants are lightly browned, take them out and brush them with beaten egg mixed with granulated sugar. Put the tray back in the oven for another 10 minutes to give them a nice shine and color. 8. Cooling and serving Take the croissants out of the tray and let them cool on a rack. They can be eaten warm or cold. If you want to keep them soft, you can wrap them individually in plastic wrap after they have completely cooled. Why I make this recipe often I prepare them whenever I need something sturdy for transport that stays good for the second or third day. They are not difficult to make if you have patience with the rising, and the filling can be adapted based on what you have at home. They hold up well for a few days without drying out. Tips and Variations Tips - To work easily with the dough, grease the countertop and your hands with a little oil. Do not add extra flour when rolling out. - Don't skip the rising in the tray. The croissants turn out much fluffier if you let them rise before baking. - If you don't have a bread machine, knead by hand for 10-15 minutes and let rise in a warm place, covered with a towel. Substitutions - Plum jam can be replaced with another thick jam, but it shouldn't be too sweet or runny. - Coconut is not mandatory – use it only if the filling is too soft. - You can use vanilla sugar instead of vanilla essence if you don't have it on hand. Variations - You can add raisins or small pieces of chocolate to the filling. - The dough can also be used for simple croissants, just with jam or just with nuts. - For a different look, you can sprinkle powdered sugar after they have cooled. Serving Ideas - They are suitable for packing or for breakfast. - They go well with coffee or a cup of milk. - If you make them smaller, they can be served as dessert at a larger meal. Frequently Asked Questions 1. Can I make the dough without a bread machine? Yes, you can knead it by hand or with a mixer with a hook. It's important to knead it until it becomes elastic. 2. What do I do if I don't have thick plum jam? Use another dense jam. If you only have runny jam, add a little coconut or more walnuts to give it texture. 3. Can these croissants be frozen? Yes, after completely cooling, you can freeze them individually wrapped. When thawing, gently heat them in the oven. 4. Do I need to toast the walnuts beforehand? Yes, toasting brings out the flavor and makes the filling texture more pleasant. 5. Can I use smaller eggs? If you have small eggs, it's best to use 7, so the dough isn't too dry. Nutritional Values Estimate for one croissant: approximately 220 kcal, 7g fat, 35g carbohydrates, 5g protein. Values may vary depending on the type of jam and how much filling you add. They are not extremely dietetic, but they are filling and keep hunger at bay. Storage and Reheating The croissants store well at room temperature, each wrapped in plastic wrap or in an airtight container, for 3-4 days. They do not dry out quickly if well packaged. They can be reheated for a few minutes in a conventional oven on low heat if you want to bring them close to their fresh texture. If you have more, you can freeze and thaw as needed. I do not recommend storing in the refrigerator, as they harden.
Preparation
We place the dough ingredients in the bread machine, using the kneading and rising program. We prepare the filling by mixing the plum jam with roasted and crushed walnuts and coconut. If the jam is thick enough and does not run, we can omit the coconut from the ingredients. To enhance the flavor, we also add a vial of vanilla essence. When the dough is ready, we divide it into 3 equal parts and roll out 3 large round sheets, which we cut to obtain 8 equal triangles. On each triangle of dough, we place a tablespoon of the jam and walnut filling, then roll from the outside in, forming the crescents which we place on a baking tray lined with parchment paper. We let the crescents rise in a warm place to double in volume, then bake them in the preheated oven at low heat for about 35-40 minutes. Halfway through the baking time, we turn the tray around to ensure even browning. When the crescents are lightly browned, we brush them with beaten egg yolk mixed with granulated sugar. We put the tray back in the oven for another 10 minutes (or until all the crescents are nicely browned). We take the crescents out of the tray and serve them warm or cold. To keep them fresh for a long time, each crescent is wrapped in cling film. To work better with the dough and to avoid it sticking to your hands or the work surface, we grease our hands and the work surface with a little oil. Do not add excess flour! Do not rush to put the crescents in the oven; let them rise in the tray for at least 30-40 minutes before baking. Only then will they turn out extremely fluffy.
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