Yeast crescent rolls are easy to prepare. Just mix all the ingredients, knead the dough for a few minutes, leave to rise, then roll out the dough and wrap the croissants.
Although they are more time-consuming than shortcrust crescent rolls (rising time), they are still very popular. They are more savory in taste (without icing) and have fewer calories. Perfect for a party, school or work. They don’t crumble, you can take them in your hand and eat them quickly without dirtying your plate :P.
If you want to prepare croissants without yeast, check out my recipe for crunchy crescent rolls with jam.
What to stuff yeast croissants with?
Croissants can be stuffed with jam, plum butter, marmalade, Nutella, cheese or fruit. You can also prepare croissants without filling or add grated chocolate or chocolate peas to the dough.
The dough itself is not sweet, it can be used to prepare, for example, patties with cabbage and mushrooms or meat.
How to prevent jam from leaking out of croissants?
First, try to use a thick filling without gelatin, which will dissolve during baking. Jam or marmalade are the best. Secondly, don’t put too much filling, 1 teaspoon is enough. Thirdly, seal the edges of the croissants so that there is no hole anywhere through which the filling could leak out.
How to bake crescent rolls?
Bake the rolls at 180 °C (without fan, only the conventional heating) for about 25 minutes until they are golden. To make the croissants shiny, brush them with egg yolk and milk before baking.
What can I replace the egg for brushing the cake with?
You can grease the dough with only yolk, only milk, water with sugar or butter.
How to wrap yeast croissants?
You can wrap the crescent rolls in two ways: in a circle or in a square. From a circle – roll out the dough into a circle, cut out triangles (like a pizza), put the filling at the base of the triangle (from the edge of the circle) and roll it towards the center of the circle.
From a square or rectangle – roll out the dough into a rectangle, cut out triangles from the dough (as in the video for crunchy croissants) and roll the dough from the base to the top of the triangle.
How to store yeast croissants?
I store the cooled, glazed croissants in an airtight container so they don’t get stale or hard, but they are still best when fresh.
How to prevent croissants from being hard and how to make them soft the next day?
If you know you won’t eat all the croissants at once, it is a good idea to use the tangzhong method to prepare them, just like in the recipe for blueberry rolls. Tangzhong is a Japanese “water roux” added to yeast dough to keep it fresh for longer. Just mix 20 g of wheat flour with 100 g of cold water and pour the mixture into a cold pan. Then heat over low heat, stirring constantly. When a glassy jelly begins to form, remove the roux from the heat. Add the cooled roux to the dough and knead the dough as in the recipe below.
Yeast croissants with jam are perfect for people on a vegetarian, flexitarian and pescatarian diet.
The proportions given below make 32 rolls.
Read the step-by-step recipe on how to prepare yeast crescent rolls and watch the video below the recipe.
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Yeast Crescent Rolls with Jam
Yeast Crescent Rolls Recipe
- 25 g fresh yeast (or 7 g of dry yeast)
- 2 tbsp sugar
- ½ cup sour cream
- ½ kg flour
- 2 eggs
- 250 g butter
- 100 g powdered sugar
- 1-2 tbsp hot water
- ½ lemon
- 400 g jam (I used plum butter)
- 1 egg yolk
- 2 tbsp milk
- Sprinkle the yeast with sugar and mix with sour cream, stir and set aside for 5 minutes.25 g fresh yeast, 2 tbsp sugar, ½ cup sour cream
- Sift the flour into the bowl, add butter, eggs and salt. Add the leaven and mix using a yeast dough hook for 10 minutes. Cover the kneaded dough with a cloth and leave to rise for 1 hour.½ kg flour, 2 eggs, 250 g butter, salt
- Place the risen dough on a floured countertop. Divide the dough into 4 equal parts. Make a ball from each part. Roll out the first ball to obtain a circle approximately 3-5 mm thick. Cut the dough into 8 triangles. Place a spoonful of jam on the base of each triangle and wrap the croissants. Check out how to do it in the video below.400 g jam
- Place the wrapped croissants on a baking tray lined with baking paper. Cover and set aside to rise for 15 minutes.
- After 15 minutes, brush the croissants with the egg yolk and milk mixture and bake in an oven preheated to 180°C (356 °F) for 25 minutes.1 egg yolk, 2 tbsp milk
Percent Daily Values are based on a 2,000 calorie diet