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Drucken
Brioche Croissant with Poppyseed Apple Filling
Zutaten
Dough
  • 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
Anleitungen

  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.

Rezept-Anmerkungen

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