Croissants
Baking and Desserts | Ukrainian cuisine
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
6
Description
Cherry croissants made from shortcrust or yeast dough evoke the taste that instantly transports adults back to their Soviet childhood. Back then, croissants were baked very often — they didn't require advanced skills or hard-to-find ingredients. The most challenging part of making them was... finding powdered sugar: if you didn't sprinkle it on the finished croissants, they just weren't the same. Home bakers had a simple solution: they ground sugar in a coffee grinder. The recipe below is just the one, featuring summer cherries, powdered sugar, and a hint of nostalgia.
Ingredients
- Wheat Flour - 14.1 oz
- Sugar - 3.5 oz
- Milk - 5 fl oz
- Butter - 2.8 oz
- Dry yeast - 0.2 oz
- Chicken Egg - 1 piece
- Cherry - 10.6 oz
Step by Step guide
Step 1
Thaw the frozen cherries in a sieve to let excess juice drain off.
Step 2
For the starter, mix 50 ml of warm milk with two tablespoons of sugar, the same amount of flour, and yeast. Place it in a warm spot for 20–30 minutes.
Step 3
Melt the butter.
Step 4
Beat the egg with 60 grams of sugar, then add the fermented dough, the remaining milk, and the butter. Mix well.
Step 5
Gradually incorporate the flour until the dough is elastic and pulls away from the sides of the bowl.
Step 6
Cover the dough with plastic wrap and place it in a warm spot for another 30 to 60 minutes. It should double in size.
Step 7
Knead a portion of the dough and roll it out into a circle with a diameter of about 25 cm, then cut it into eight segments.
Step 8
Place 2–3 cherries on the wide part of each segment; you can sprinkle them with sugar, about 0.5 teaspoon per croissant will be sufficient.
Step 9
Fold the corners of the wide part of the segment, then roll it up into a spiral like a croissant. Do the same with the remaining dough.
Step 10
Place the croissants in the oven preheated to 356°F for 20–25 minutes. Once baked, dust the croissants with powdered sugar.
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