Croissant with Jam
Elevate your breakfast or snack time with these buttery, flaky Croissants with Jam, a homemade treat that rivals any bakery delight. Crafted from scratch, this recipe features layers upon layers of delicate dough enriched with cold, creamy unsalted butter, creating the signature tender flakiness of a perfect croissant. The process of rolling and folding (lamination) ensures each bite is light and airy, while a spoonful of your favorite jam—whether it's sweet strawberry, tangy raspberry, or rich apricot—adds a delightful burst of flavor tucked inside. With a golden egg wash finish and just 20 minutes of baking time, these croissants are as gorgeous as they are delicious. Whether served warm for brunch, as an afternoon snack, or even as a crowd-pleasing dessert, these homemade croissants are a labor of love worth every bite. Perfect for anyone looking to master the art of French baking at home!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 55 grams granulated sugar
- 10 grams active dry yeast
- 10 grams salt
- 300 grams unsalted butter, cold
- 250 milliliters whole milk, warm
- 120 grams jam of choice
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
Instructions
In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Add the warm milk gradually into the bowl, mixing with a wooden spoon or your hands until a sticky dough forms.
Turn the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. Place it into a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the butter block. Pound the cold butter between sheets of parchment paper with a rolling pin until it is a 1 cm thick rectangle. Chill in the refrigerator to keep cold but pliable.
After the dough has risen, turn it out onto a floured surface and roll into a rectangle about 1 cm thick.
Place the butter block in the center of the dough rectangle. Fold the dough edges over the butter as if you were wrapping a package. Ensure the butter is sealed within the dough.
Roll the dough out gently to prevent the butter from breaking through, into a long rectangle about 1 cm thick.
Fold the dough into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes.
Repeat the rolling and folding process (known as turns) two more times, chilling in between.
After the final chill, roll the dough out to a large rectangle approximately 1 cm thick. Cut the dough into triangles. Make a small cut at the base of each triangle and gently stretch them.
Place a tablespoon of jam at the wide end of each triangle. Roll from the wide end to the narrow tip. Form into a crescent shape.
Preheat the oven to 200°C (392°F). Place croissants on a baking tray lined with parchment paper, seam side down, and allow to proof for about 30 minutes in a warm place.
Brush the croissants with a beaten egg mixed with water for a shiny glaze.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Let cool slightly before serving. Enjoy warm with additional jam on the side if desired.
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 537.7 g | 196% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 129.2 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 485 mg | 37% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
