Monday, 2 June 2014

Blueberry croissants

No, those are not real croissants but soft, sweet, buttery dough filled with fresh blueberries- shaped like a croissant... but I need to tell you I choose those any time!

Ingredients (makes 20 medium sized croissants):

For the dough:

  • 570g plain flour 
  • 2tsp dried yeast
  • 350ml warm milk
  • 2 eggs
  • 80g caster sugar
  • pinch of salt
  • 80g unsalted butter, melted
For the filling:
  • 250g fresh bluebrries
  • 1tsp icing sugar
  • 1tsp corn flour
  • 1 egg for brushing

To make the dough mix all of the ingredients in a large bowl, then place on a floured surface and knead until smooth and stretchy.  Place back in the bowl, cover with cling film and leave to double in size (45-60 min).  

Knead the dough again quickly, roll out into a large rectangle and cut into 20 triangles.  

To make the filling sprinkle the sugar and corn flour onto the blueberries.  

Place few blueberries on the base of each rectangle and roll tightly to for a croissant.  Place on a lined baking sheet, then cover with a clean cloth and leave to double in size again (about 30 min).  Brush with a lightly beaten egg and bake in a pre-heated oven at 190C for about 20 minutes, until golden brown/


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