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Preparing: 10 minutes
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Chilling: 2 hours or overnight Baking: 15 minutes
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| Ingredients: | Method: |
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1 large free-range egg
30 g icing sugar
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Pour the egg in a mixing bowl of the stand mixer equipped with the whisk attachment. Add the icing sugar.
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Beat the egg and the icing sugar until the mixture gets the ribbon consistency. |
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100 g soft unsalted butter
250 g all-purpose flour
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In the meantime, rub the butter into the flour.
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63 ml of warm milk
25 g fresh yeasts (7 g dried yeasts)
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Add the warm milk to the fresh yeasts and let the yeasts dissolved.
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Add the beaten egg to the butter and flour mixture. Then add the dissolved yeasts. If you use the dried yeasts, add them now. Combine all ingredients and transfer them to a bowl of the stand mixer.
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Knead the dough in the stand mixer equipped with the dough hook until the dough is elastic smooth and glossy.
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Transfer the dough to the worktop, form the disc and wrap in cling film. Refrigerate at least 2 hours or overnight.
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Divide the dough into two portions. While you work with one portion of the dough, keep the other in the fridge.
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Form the disc from the dough and roll it out. The dough should have the thickness of one pound coin.
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Divide the dough into 8 equal triangles.
Preheat the oven to 200 C. /Gas mark 7. Line a baking tray with baking paper. |
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a small jar (approx.250 g) Quick Breakfast Picota Cherry Jam or Cherries from Picota Cherries and Red Wine Sauce or your favourite jam with a small amount of liquid
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Roll out each triangle. Place 1.5 of a cherry on each triangle, not too close to the upper, wider edge of the triangle.
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Lift the upper part of the dough triangle and stretch a little to cover the cherries. |
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Roll the croissant towards to slimmer end. Continue with every triangle and the rest of the dough.
The recipe makes 16 croissants.
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Transfer the croissants to the baking tray, place in the oven and bake approximately 15 minutes until they get golden brown. Remove from the oven and let them cool on a wire rack.
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Sprinkle with the icing sugar, serve with vanilla custard. |
