Recipe for: Yeast Croissants with Rhubarb and Vanilla - photo 1
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Recipe for: Yeast Croissants with Rhubarb and Vanilla

Snacks for Kids Cakes and Bakes Regional Cuisine of Poland 150 min Medium 32 wyświetleń ~34.05 PLN - (0)
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Description

Delicate, Kashubian yeast croissants with a spring touch of rhubarb and real vanilla — perfect as a child-friendly snack for breakfast, afternoon tea, or a picnic. The dough is fluffy and has a buttery layer thanks to a short, careful kneading technique; the rhubarb filling is slightly tart, stewed with vanilla and thickened with starch, resulting in a thick, juicy jam. Visually, the croissants have a golden crust and can be dusted with powdered sugar. The recipe combines Kashubian simplicity and seasonal rhubarb, with an emphasis on simple techniques for beginners and tips on how to recognize proper dough rising and perfect baking.

Ingredients Used

Ingredients (11)

Servings:
12
  • Wheat flour 500 g
  • Fresh yeast 20 g
  • Milk 200 ml
  • Sugar 180 g
  • Butter 100 g
  • Chicken egg 2 szt. (~120 g)
  • Rhubarb 500 g
  • Cornstarch 10 g
  • Vanilla bean 1 szt. (~5 g)
  • 🌿 Przyprawy
  • Salt 8 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~34.05 PLN (2.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Prepare the rhubarb: rinse the stalks, trim the woody ends, and thinly peel any fibrous parts with a knife, if present. Cut the rhubarb into cubes about 1 cm. In a medium saucepan, place the chopped rhubarb, add 120 g of sugar (from the total amount), split the vanilla pod lengthwise and scrape the seeds into the pan with a knife, also adding the empty pod for flavor. Heat over medium heat, stirring occasionally, until the rhubarb releases its juice and begins to break down (about 6–8 minutes).

Ingredients: Rhubarb, Sugar, Vanilla bean, Cornstarch
Use a wide saucepan with a thick bottom to ensure even heat distribution. If the mixture splatters, reduce the heat. Remove the empty vanilla pod before adding the starch.
2

Thicken the filling: in a small bowl, dissolve 10 g of cornstarch (from 10 g) in 15–20 ml of cold water, mixing with a teaspoon until smooth. Pour the dissolved starch into the hot rhubarb and cook together for 1–2 minutes, stirring constantly, until the mixture thickens and becomes slightly translucent. Transfer the filling to a flat dish, cover with plastic wrap so that the wrap touches the surface (to prevent a skin from forming), and cool completely in the refrigerator — the filling MUST be cold before spreading into the croissants.

Ingredients: Rhubarb, Cornstarch, Vanilla bean, Sugar
Use a wooden spatula to avoid scratching the pot. If the filling is too thin after cooling, reheat it and add a bit more dissolved starch.

Cake

3

Activate the yeast: pour off about 50 ml from the given amount of milk and heat it to 35–37°C (check with the inside of your wrist). Crumble the yeast into a small bowl, add 10 g of sugar (from 180 g), pour in the warm milk, and mix with a fork until the yeast dissolves. Set aside in a warm place for 8–10 minutes — a 'cap' of foam should form, indicating that the yeast is active.

Ingredients: Fresh yeast, Milk, Sugar
Use a small bowl. If after 10 minutes there is no foam, the yeast is inactive — start over with fresh yeast. The milk must not be hot (above 45°C will kill the yeast).
4

In a large bowl, sift the flour (500 g) and mix it with the remaining sugar (170 g) and salt (8 g). Make a well in the flour. Pour in the activated yeast mixture, add the rest of the warm milk, and one egg (60 g — half of the prepared amount). Using a wooden spoon, mix the center first until a sticky dough forms, then gradually incorporate the flour from the sides. Once the ingredients are combined, gradually add the softened butter cut into cubes (100 g) and knead the dough for 8–10 minutes until it becomes smooth, elastic, and stops sticking excessively to your hands.

Ingredients: Wheat flour, Sugar, Salt, Fresh yeast, Milk, Butter
Use a mixer with a dough hook (low-medium speed) or knead by hand on a countertop for 10–12 minutes. The dough is ready when it springs back after being pressed with a finger and is not overly sticky.
5

First rise: Place the kneaded dough in a lightly oiled large bowl, turning the dough once to coat it with a thin layer of oil. Cover the bowl with a clean cloth or plastic wrap and set it in a warm, draft-free place for 60–90 minutes, until the volume of the dough doubles.

Ingredients: Wheat flour, Butter
The best place for rising is a turned-off oven with only the light on (if you have that function) or near a warm radiator. Don't miss the moment when the dough doubles in size — over-proofed dough may collapse when shaping.

Shaping and baking

6

Divide the dough: take the risen dough out onto a lightly floured work surface, gently deflate it by pressing with your fist. Divide it into 2 equal parts (this makes it easier to roll out). Roll each part into a circle with a diameter of 26–28 cm to a thickness of about 4–5 mm. Using a sharp knife or a pastry cutter, divide each circle into 6 equal triangles (like a pizza), which will give you a total of 12 croissants.

Ingredients: Wheat flour
Use a thin layer of flour on the countertop to prevent the dough from sticking, but don't overdo it — too much flour will weaken the structure. Use a ruler to divide or rotate the circle by 30° for even pieces.
7

Filling and shaping: At the wide end of each triangle, place a teaspoon (about 12–15 g) of cold rhubarb filling (it’s important that it is chilled). Grab the wide end and tightly roll towards the tip, so that the tip is underneath. Arrange the croissants on a baking sheet lined with parchment paper, leaving a gap of 3–4 cm between them. After shaping all the croissants, chill the baking sheet in the refrigerator for 15–20 minutes — this helps maintain a nice shape while baking.

Ingredients: Rhubarb
If the filling is too runny, wait longer for it to cool and thicken. Additionally, you can add a bit of lemon zest to the filling for freshness (optional).
8

Prepare the glaze and bake: Whisk the remaining egg (60 g) with 15 ml of milk until smooth and gently brush the top of each croissant with a pastry brush. Preheat the oven to 190°C (175°C with fan). Place the tray on the middle rack and bake for 15–18 minutes, until the croissants are golden and springy to the touch.

Ingredients: Milk
The best option is a baking tray with a non-stick coating or lined with parchment paper. Do not open the oven in the first 10 minutes, as the croissants may fall. If the tops are browning too quickly, gently cover them with aluminum foil.

Decoration

9

Cooling and finishing: After baking, remove the tray and let the croissants cool on a rack for about 10 minutes. When they are slightly warm, optionally dust them with powdered sugar (30 g) through a sieve for a nice effect and a more delicate flavor.

Ingredients: Powdered sugar
The croissants taste best slightly warm. If you plan to serve them to children, make sure the filling is not very hot. Additionally, they can be filled with Nutella or jam if someone prefers sweeter versions.

Fun Fact

💡

Rogaliki and yeast pastries have a long tradition in Kashubian cuisine, where simple, local ingredients (butter, flour, seasonal fruits like rhubarb) were combined into treats for children and guests.

Best for

podwieczorek piknik śniadanie dla dzieci

Tips

🍽️ Serving

Serve the croissants slightly warm, preferably on a large platter. For the children's version, serve with a cup of cocoa or milk. For adults, I recommend adding 18% sour cream or natural yogurt on the side to balance the sweetness.

🥡 Storage

Store in a closed container at room temperature for up to 24 hours. Baked croissants can be frozen (after cooling) for up to 2 months — wrap individually in foil before freezing. Reheating: 160°C for 6–8 minutes (with thawing for 20–30 minutes at room temperature) or 10–12 minutes from frozen, until warm.

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