Croissants With Jam

Croissants With Jam
Print Recipe
Croissants With Jam
Print Recipe
  1. Mix and ferment sourdough for 3 hours with 86°F. Then add other products to sourdough and knead the soft dough. Ferment the dough for 2 hours with 80°F, punching it twice.
  2. Divide the ripe dough by 3-4 pieces, roll each piece in a circle.
  3. Initially divide each circle by 4 parts, then half each part. You may divide as many times as you want, depending on the size of croissants you want.
  4. Place jam in every part.
  5. Roll every par, shaping it as a croissant. Place all the croissants in an oiled baking paper. Leave it to proof for 86-113°F then lubricate by the egg.
  6. Bake in the oven preheat to 392-428°F for 30 minutes or to ruddy crust.
  7. Place it in a grill for baking to cool.
Recipe Notes

Source: Nibbledish

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About Author:

Arie Boris has extensive travel industry experience, including business and sales development for commercial aviation, the International emergency assistance & travel insurance industry and a national association of travel agents. He was a contributing editor to several print and Internet travel publications, including Fieldings’ Worldwide Cruise Guide and was part of the start up team for CruiseCritic. He has written over 400 cruise ship reviews. Arie also produces and hosts Cruise Gourmet Voyages, a variety of fundraising & theme group cruises for various charitable and arts organizations. He has produced theme cruises for a variety of special interest groups including opera, comedy, spiritual retreats and fan clubs for TV shows like Dark Shadows and Dancing with the Stars!