Jam Croissants (Polish, Buttery) - photo 1
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Jam Croissants (Polish, Buttery)

Snacks Regional Cuisine of Poland 60 min Medium 22 wyświetleń ~13.69 PLN * - (0)
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Description

Delicate crescent rolls with jam are a classic Polish snack inspired by homemade baked goods from rural regions. The dough is buttery, slightly yeasty, and fluffy inside, with a thin, golden crust. Inside, there is sweet jam – seasonally, I recommend rhubarb-strawberry or apricot jam. The crescent rolls are perfect for afternoon tea, family gatherings, or as a sweet breakfast snack. Visually: crescent moons with a golden crust, sometimes dusted with powdered sugar, arranged on a rustic-style platter. The recipe includes step-by-step instructions on how to prepare the dough, how to roll and shape the crescent rolls, and how to recognize the moment of proper rising and baking.

Ingredients Used

Ingredients (10)

Servings:
12
  • Wheat flour 500 g
  • Butter 150 g
  • Fresh yeast 25 g
  • Milk 250 ml
  • Sugar 50 g
  • Chicken egg 2 szt. (~120 g)
  • Marmalade 300 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Lemon zest 5 g
💰 Szacowany koszt dania: ~13.69 PLN (1.14 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the yeast

1

Heat about 50 ml of milk to a temperature of 35–37°C: it should feel warm to the touch, not hot. Crumble the fresh yeast into a small bowl, add 10 g of sugar (from the given amount) and pour in the warm milk. Mix with a small spoon until the yeast dissolves. Set aside in a warm place for 8–10 minutes; a foam (fluffy 'cap') should appear on the surface, indicating that the yeast is active.

Ingredients: Fresh yeast, Milk, Sugar
Use a small bowl and a spoon. If after 10 minutes there is no foam, the yeast may be expired - discard and use fresh or substitute with dry (about 8 g).

Cake

2

Sift the wheat flour into a large bowl or onto a countertop. Make a well in the center of the flour. Add the yeast mixture from the bowl into the well, the remaining milk (about 200 ml), 40 g of sugar, the egg (60 g), salt, and half of the soft butter cut into cubes (75 g). Start mixing the ingredients with a spoon or a mixer hook in the center until a sticky dough forms.

Ingredients: Wheat flour, Milk, Sugar, Salt, Butter, Fresh yeast
Use a mixer with a hook (medium speed) or a wooden spoon. If you don't have a mixer, mix vigorously by hand for 3–4 minutes, then knead.
3

Place the dough on a clean surface and knead by hand for 8–10 minutes (or in a mixer for 5–7 minutes) until it is smooth, elastic, and slightly springy. At the end, gradually add the remaining butter (the rest of 75 g) in small pieces, pressing it into the dough. The dough is ready when it stops sticking strongly to your hands, becomes uniform, and slightly shiny.

Ingredients: Wheat flour, Butter
Use a pastry board or a clean countertop and sprinkle a minimal amount of flour, only when the dough is too sticky. Do not add too much flour, as the croissants will be tough.

Rising

4

Form a ball from the dough, place it in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and set aside in a warm place for 30–40 minutes. The dough should double in size; you can check this by gently pressing it with your finger — the indentation should slowly spring back, not disappear immediately.

Ingredients: Wheat flour, Fresh yeast
The best place is a turned-off oven with a warm light bulb or next to a warm radiator. Avoid drafts.

Shaping

5

Press the dough to release the air, divide it into two equal parts. Roll each part into a circle with a diameter of about 30 cm (thickness ~3 mm) on a lightly floured surface. Use a rolling pin and rotate the circle every few strokes to keep it even. Then, divide the circle into 6 triangles (like a pizza). At the base of each triangle, on the wider edge, place a teaspoon of jam (about 20–25 g) approximately 1.5 cm from the edge; if using lemon zest, sprinkle a small amount on the jam.

Ingredients: marmalade, lemon zest, Wheat flour
Use a pastry wheel or a sharp knife to cut. Spread the jam sparingly, otherwise the croissant will ooze out during baking.
6

Roll each triangle from the wide edge towards the tip, gently stretching the dough while rolling to create the shape of a croissant. Tuck the tip slightly under the bottom of the croissant to prevent it from unraveling. Place the shaped croissants on a baking sheet lined with parchment paper, leaving about 3 cm of space between them.

Ingredients: Wheat flour, marmalade
Use your hand to gently hug each croissant at the base, this will prevent the jam from leaking out. If the dough collapses while rolling, chill it in the fridge for 5–10 minutes.

Baking

7

Preheat the oven to 190°C (top-bottom) with the rack in the middle. Beat the remaining egg and gently brush each croissant with it using a pastry brush. Place the tray in the preheated oven and bake for 15–18 minutes, until the crust is golden and shiny. The croissants should have an even color without any burnt spots.

The best is a standard-sized baking tray lined with parchment paper. If the top browns too quickly, loosely cover it with aluminum foil for the last 5 minutes.

Finishing

8

Remove the tray from the oven and let the croissants sit for a few minutes to cool slightly (5–7 minutes). Then transfer them to a rack to cool completely. When they are warm or cold, dust with powdered sugar (optional) through a sieve for even coverage.

Ingredients: Powdered sugar
Use a cooling rack to prevent the bottoms of the croissants from becoming soggy. Additionally, you can add chopped nuts or icing to enhance the flavor (optional).

Fun Fact

💡

In Poland, croissants in various forms have been baked for centuries; in some regions, cottage cheese or poppy seeds were added to the dough. The name 'croissant' comes from its shape resembling a small horn.

Best for

popołudniowa herbata przyjęcie rodzinne piknik

Tips

🍽️ Serving

Serve slightly cooled, preferably with a cup of strong tea or coffee with milk. For a flavor contrast, serve with natural yogurt or sour cream for dipping. In the spring season, use rhubarb-strawberry jam, which will add tartness.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze flat on a baking sheet (after cooling) for 1–2 hours, then transfer to bags and thaw at room temperature; refresh in the oven for 5 minutes at 160°C.

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