I’ve been wanting to share this recipe since February…that’s when my mom taught me how to make these. I didn’t like the photos I took & never got around to making them again, I don’t know why. Sooo my apologies for keeping this deliciousness from you for almost a year. Hope you forgive me. Growing…
I’ve been wanting to share this recipe since February…that’s when my mom taught me how to make these. I didn’t like the photos I took & never got around to making them again, I don’t know why. Sooo my apologies for keeping this deliciousness from you for almost a year. Hope you forgive me.
Growing up, my mom made these ALL THE TIME! It was our favorite, along with crepes. So they’re called croissants with jam in Romanian because they look like little croissants but they taste nothing like a croissant, lol. It’s not buttery & not at all flakey. It’s honestly more of a cinnamon rollish texture?! It’s basically a fluffy roll stuffed with apricot jam. You need the apricot jam guys. It’s so much better than it sounds & looks, I promise! However, you can substitute it with Nutella, that’s amazing too (but this is better).
So the only way for you to really understand my description of these is to make them & taste them! You won’t regret all the work you put into these babies when you take a bite of that pillowy dough filled with the world’s best jam flavor! That may be the nostalgia talking a little, lol you can fill these with whatever flavor jam you want but I highly recommend apricot. Also make sure your jam is a thicker consistency. You don’t want liquid leaking out of your croissant!
Ok I need to write like at least five more posts & edit some photos & stufffffff so Ima let you get started since these take a minute to make. Make sure to tag yours truly on the gram @baranbakery or #bakewithb so I can pretend we’re actually eating together! As always,
Begin with boiling a small potato and set it aside to cool.
1/2 small potato boiled
Place the flour in the bowl of a mixer and make a small well in the center. Put the yeast in the center of the well and sprinkle the sugar over the whole mixture (so some gets on the yeast). Place the salt on the edges of the bowl, not touching the yeast. Pour about 2 Tbsp of the warm water on the yeast and let it sit for about 10 minutes.
240 grams all-purpose flour spooned and leveled, 1 tsp active dry yeast, 1 Tbsp granulated sugar, 1/2 tsp salt, 80 mL (80mL) warm water
Meanwhile, warm up the milk and mix it with the warm water, oil, sour cream and egg yolk. (It shouldn't be too hot that it cooks the egg yolk). Peel the potato and smash or grate it into the liquid mixture,
180 mL (180mL) warm milk, 60 mL (60mL) canola oil, 1 Tbsp sour cream, 1 egg yolk
By now the yeast and water should have foamed up a little. With the hook attachment, start the mixture on low-medium speed and slowly begin pouring in the liquid mixture.
The dough will be quite sticky when it's come together. Grease the sides of the bowl so the dough doesn't stick as much when you try to remove it. Cover it and place it in a warm environment to rise until it's doubled, about 1 hour.
Once the dough has doubled, remove it from the bowl and separate it into four sections. Spread each one to about 10-12" in diameter and then slice it into 8 triangles, like a pizza.
Spread about 1 tsp of jam onto each triangle (keeping it only on the wide half), then start with the back end and go towards the tip and roll TIGHLY into the shape of a croissant. Then shape them into a crescent shape and let them rise on the baking pan for about 15-20 minutes.
300 grams apricot jam
Preheat the oven to 350F/177C. Bake for about 30 minutes, until they're a nice golden brown.
Serve them warm or at room temperature. Store the left overs in an airtight container or plastic bag.
Notes
Make sure to use a jam that is not AT ALL liquid-y, it will leak out.
