Brioche croissants with plum jam filling
Even though it’s been a really warm autumn in Romania, cooler days are definitely coming. And what does that mean? More baking, of course!
In Romania, we have lots and lots of desserts made with a dough that’s similar (or maybe identical) to brioche – extra fluffy, with dry or fresh yeast in its composition.
These brioche croissants with plum jam filling can be found in bakeries all around the country, and it’s fairly easy to make them at home as well.
Considering that it takes a bit of time to knead the dough and let it rise, you’ll have to save at least 2 and a half hours for this delicious dessert.
But the final result? Super puffy, rich, utterly delicious sweet breads filled with a tangy jam, or any other filling that you prefer. Nutella fan? Go for it! I preferred to use a traditional Romanian jam called magiun – it’s made of plums which are boiled for a long time with no added sugar. This process helps it become thicker than other jams or preserves.
Make sure than when you start this recipe, all the ingredients are at room temperature, especially the eggs. Garnish the brioche croissants with a honey syrup or plain powdered sugar, and they’ll be divine.
550 g flour
7 g active dry yeast
150 ml milk
2 large eggs
100 g sugar
Seeds from 1 vanilla bean
1 teaspoon lemon zest
A bit of salt
Fruit jam or chocolate spread for the filling
1 egg + 1 tablespoon milk for brushing
- In a bowl, mix 500 g flour with the dry yeast.
- In a small pot, add the butter and the milk and heat them on the stove until the butter is melted. This mixture should be warm (not hot!) when you add it to the rest of the ingredients.
- In a bowl, mix the eggs with the sugar, the lemon zest and the seeds from the vanilla bean.
- Combine all the ingredients above and knead the dough for about 10 minutes. The dough should not stick to the hands after kneading it. If it sticks, add the remaining 50 g of flour.
- Cover the bowl with cling film and let the dough rise for 45 mins/1 hour or until it’s doubled in size.
- Divide the dough into 2 balls.
- On a clean kneading surface, roll each dough ball until it’s about 30 cm in diameter.
- Divide each dough circle into 8 triangles, like in the picture above.
- At the large end of each triangle, add 1 full teaspoon of jam or chocolate cream.
- Roll each dough triangle from the large end to the narrow end, until you get a croissant shape.
- Let the brioche croissants rise for another 10 minutes and heat the oven to 180° Celsius.
- Brush each brioche croissant with the egg mixed with 1 tablespoon milk.
- Transfer 8 rolls at a time on a large oven tray and bake them for 20-25 minutes or until golden brown and fluffy.
- Decorate with powdered sugar while they’re still hot.