Brioche Croissant with Poppyseed Apple Filling

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These are the best brioche croissants.
They are really soft and fluffy, filled with a poppyseed-apple filling. But there is no limit. You can also fill them with a nut filling or Nutella.

These croissants are made from a fine yeast dough. Using only egg yolk makes them very soft.

Not everyone likes to make a yeast dough, thinking it is not easy to handle. But you actually cannot do much wrong. This dough has to be kneaded well and then left to rest for some time in a warm place.

From this recipe you can get 32 croissants. on the next day everything was eaten up and the kids said I could bake more right away. So that means they really tasted good. 🙂

More delicious poppyseed recipes:

Poppy Seed Cake
Mohnzelten – An Austrian Speciality With Poppy Seed
Poppy Seed Tart
Poppyseed Custard Cake With Plums
Poppy Seed, Plum Strudel
Poppy Seed Strudel (without yeast)
Austrian Poppy Seed Fingers
Poppy Seed Biscuits

Brioche Croissant with Poppyseed Apple Filling
  • 20 g fresh yeast or 1 sachet dry yeast (7g)
  • 220 g warm milk
  • 70 g sugar
  • 500 g flour
  • 1 tsp salt
  • 2 egg yolk
  • 70 g softened butter
Poppyseed Apple Filling
  • 250 ml milk
  • 50 g butter
  • 130 g sugar
  • 200 g grounded poppy seeds
  • 1 tsp cinnamon powder
  • some grated lemon peel
  • about 300 g grated apples (around 3 apples)
To brush
  • 1 egg yolk
  • 1 tbsp milk
  1. Dissolve yeast and sugar in warm milk.

  2. Add rest of ingredients and knead to a dough until smooth. (minimum 5 minutes)

  3. Place dough in a slightly oiled bowl.

  4. Covered, leave to rise in a warm place until double in size . (about 1 to 2 hours)

  5. For the filling: Bring milk, butter and sugar to boil.

  6. Add grounded poppy seeds, cinnamon and grated lemon peel. Boil while stirring for about 3 minutes. Leave to cool.

  7. Peel and grate apples.

  8. Add apples to poppy seed mix and leave to cool completely.

  9. Devide dough in four equal pieces.

  10. Roll out each piece to a circle.

  11. Cut in 8 equal pieces (see picture).

  12. Put 1 tsp filling on each piece.

  13. Roll up to a croissant. While rolling pull out the middle tip a bit.

  14. Place croissants on a baking tray with baking paper. Leave to rise for about 20 minutes. (covered)

  15. Brush croissants with egg yolk-milk-mixture.

  16. Bake in preheated oven at 180° C for about 14 minutes.


For Brioche Croissant without filling: Roll out the dough, brush in with melted butter and roll up to a croissant.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.

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Trackbacks & Pingbacks

  1. […] recipes with yeast dough:Brioche Croissant with Poppyseed Apple FillingBraided Yeast Curd PlaitBuchtelnCinnamon Roll Apple CakeMohnkronen – Austrian Poppy Seed […]

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  3. […] recipes with poppy seeds:Brioche Croissant with Poppyseed Apple FillingPoppy Seed StrudelMohnzelten – An Austrian Speciality With […]

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