Croissants with Apricot Jam
Baking and Desserts • European
Description
In the original recipe, it calls for '1/2 stick of yeast'. It is essential to use fresh yeast, as it is difficult to calculate proportions with dry yeast to achieve the desired consistency of the finished croissants.
Ingredients
- Milk 10 fl oz
- Sugar 5 oz
- Chicken Egg 1 piece
- Dry yeast 0 oz
- Wheat Flour 25 oz
- Margarine 20 oz
- Powdered Sugar to taste
- Apricot Jam 15 oz
Step-by-Step Guide
Step 1
In a mixing bowl, warm the milk (not to boiling) and dissolve the yeast in it.
Step 2
Add the sugar, egg, and softened margarine (cut into small pieces for convenience).
Step 3
Mix well, gradually adding 5-6 cups of flour. The dough should be elastic, firm, and not stick to your hands.
Step 4
Divide the resulting dough into 8 equal parts (first in half, then each half into two and so on), place each part in a plastic bag, and refrigerate for about 20 minutes.
Step 5
Roll each part out (on a floured surface) into a 'pancake' no thicker than 4 mm, and cut into 8 equal parts (like a pizza).
Step 6
Place the filling on the wide edge (the filling must not be liquid, otherwise it will leak out and burn, etc.). Ideally, use grandma's thick jam or preserves. Roll towards the narrow side.
Step 7
Place the finished products on a baking sheet (with parchment paper greased with oil or a silicone mat greased with oil). Do not grease the tops (sprinkle finished ones with powdered sugar).
Step 8
Bake in a well-preheated oven (160-180°C) until lightly golden :) Avoid overbaking; if the oven is unpredictable, place a dish with hot water on the bottom to prevent burning.
Step 9
Sprinkle the finished products with powdered sugar. They have a texture reminiscent of 'soft shortbread', not yeast dough. It is advisable to refresh the powdered sugar before serving. A total of 64 pieces are made.
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