Mini jam filled croissants

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Preparation Time: 120 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 24
This recipe has been visited 2523 times

Ingredients:

Metric Imperial

250 gm(s) regular flour

125 gm(s) soft butter

2 tbsp(s) icing sugar

12 gm(s) instant dried yeast

1 egg

50 ml(s) warm milk

200 ml(s) jam ( I use a mixture of plum jam and rose confiture)

1 tbsp(s) caster sugar

1 tsp(s) vanilla extract

Tasty, yeasty super easy mini croissants.

Posted by: ania on 27 October 2008

Click here to view ania's Cookery Book

Cooking Steps:

1. Place the flour in a wide bowl. Add in the butter and work it into the flour with your fingers. The mixture may appear a bit dry, but that's OK.

2. Mix 1 tsp of caster sugar and the dried yeast with the warm milk. Put aside so it froths up a little.

3. Combine the egg with icing sugar and pour the mixture into the bowl with flour and butter. TIP - Mix the dough with only one hand, reserving the other ( clean) one to add the ingredients in and hold the bowl.

4. Add the milk and yeast mixture as well as vanilla extract in and mix until the dough is smooth and doesn't stick to the sides of the bowl anymore. You want the dough to stay a little crumbly, so you don't need to kneed it like a bread dough, so the whole mixing operation shoudn't take more than 5 minutes.

5. Cover the bowl and put aside for 1h 30. Within that time, it should double in size.

6. Preheat the oven to 200C

7. Once the dough has risen, divide it into 3 parts. Roll each part into a circle ( it should be approx 3mm thick) and cut into 8 parts like a pizza.

8. Place a tsp of the jam mixture at the wider end of the little triangles and roll them up to form little croissants. (roll the dough from the wider end to the narrower, folding the edges in to form a little croissant shape). It's important to seal the edges of the croissants in, otherwise the jam will spill out and burn.

9. Place each croissant on a baking tray lined with non stick greaseproof paper. The quantity of dough should make approx 24 croissants. Glaze them with milk or milk and yolk mixture and sprinke with some caster sugar on top. Place in the oven for approx 15 minutes. ( I would check on them after 10 minutes just to be sure). They should be a lovely golden colour.

Once baked, and while still hot, take them out and dust with icing sugar. Serve cold with a lovely cup of tea. The legend is that they are better on the second day, but no batch I ever baked lasted that long...