I should start saying that this recipe is not really a croissants recipe in the true sense of the famous buttery layers French croissant. I would call them more sweet breads “croissants” or “cornuri” in Romanian.
I originally started from this recipe, but it didn’t really work, so I ended up adjusting it based on my own experience with Romanian sweet breads.
This is a bread machine recipe, so order in which you put the ingredients in the bread pan is important.
Ingredients
200 ml warm milk
100 g melted butter (warm)
2 eggs beaten + 1egg to wash
1/2 tsp salt
2 3/4 cups flour
1/3 cup sugar
2 packs vanilla sugar Dr. Oetker
1/2 tbsp yeast (active dry or instant)
Your favorite filling
Nutella
Jam (it should be hard jam, not very liquid)
Turkish delight
Instructions
Add all the ingredients in the order above in the bread pan. Select the Dough/Pizza Dough cycle.
When the cycle is done, split the dough into 2 round balls.
Roll each dough ball out on a lightly floured surface into a large circle (try to keep dough as much of an even thickness as possible).
Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Add your favorite filling to each triangle (I used Nutella, cherry jam and strawberry jam), then roll each wedge up, beginning on wide (outside) edge.
Let the croissant rise for about 20-30 minutes. While the croissants rise, preheat the oven to 350 F.
Make an egg wash from 1 egg beaten, 2 tbsp water and a pinch of salt. Beat it thoroughly with a fork. Brush the egg wash onto the croissants, then bake for 20-25 minutes.
Bon appétit.
My journey in the kitchen 