Apricot Croissant

Indulge in the delicate layers of flaky, buttery perfection with this homemade Apricot Croissant recipe, a showstopper breakfast or brunch centerpiece. Featuring a tantalizing filling of sweet and tangy apricot preserves tucked inside a perfectly laminated dough, these croissants are made from scratch to ensure an authentic bakery-style experience. The recipe walks you through the art of layering cold butter into yeasted dough, a technique that guarantees an irresistibly crisp and airy texture. With a beautifully golden egg wash finish and a warm, fruity aroma, these croissants are as stunning as they are delicious. Perfect for weekend baking projects, this recipe yields 12 fresh croissants, ideal for sharing with loved ones or savoring throughout the week. Treat yourself to this ultimate blend of pastry decadence and fruity indulgence!

Nutriscore Rating: 47/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 250 grams Unsalted butter, cold
• 50 grams Granulated sugar
• 10 grams Salt
• 10 grams Active dry yeast
• 250 ml Whole milk, warm
• 2 large Eggs
• 200 grams Apricot preserves
• 1 portion Egg wash (1 egg beaten with 1 tablespoon of water)

Directions

Step 1

In a mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.

Step 2

In another large bowl, mix the flour, sugar, and salt. Add in the yeast mixture and one beaten egg. Combine until a dough forms.

Step 3

Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.

Step 4

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Step 5

On a lightly floured surface, roll out the cold butter into a rectangular shape about 1/2 cm thick. Return it to the refrigerator to keep it cold.

Step 6

Roll the chilled dough into a large rectangle about double the size of the butter sheet. Place the butter in the center of the dough and fold the edges of the dough over the butter to encase it completely.

Step 7

Roll out the dough into a large rectangle, then fold into thirds like a letter. This is the first fold.

Step 8

Wrap in plastic and chill in the refrigerator for 30 minutes.

Step 9

Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.

Step 10

After the final fold and chill, roll the dough out into a large rectangle, about 1/4 cm thick.

Step 11

Cut the dough into triangles, each with a base about 8 cm wide.

Step 12

Place a small spoonful of apricot preserves at the base of each triangle.

Step 13

Starting from the base, roll the triangles up towards the point to form the croissant shape.

Step 14

Place the rolled croissants on a baking sheet lined with parchment paper and brush them lightly with the egg wash.

Step 15

Cover with a clean kitchen towel and let them rise at room temperature for about 1 hour or until doubled in size.

Step 16

Preheat your oven to 200°C (392°F).

Step 17

Brush the risen croissants again with the egg wash.

Step 18

Bake in the preheated oven for 15-20 minutes or until golden brown and flaky.

Step 19

Let the croissants cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	1430.8 grams (1430.8g)

Amount per serving	% Daily Value*
Calories	4670

Total Fat 230.90g	296%
Saturated Fat 139.10g	696%
Polyunsaturated Fat NaNg
Cholesterol 1129mg	376%
Sodium 4328mg	188%
Total Carbohydrate 559.40g	203%
Dietary Fiber 15.60g	56%
Total Sugars 174.50g
Protein 84.90g	170%

Vitamin D 254IU	1270%
Calcium 499mg	38%
Iron 27mg	147%
Potassium 1338mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 7.3%

Carbs: 48.1%