Jam Filled Rolls
Enjoy delicious jam-filled rolls, soft and fruity, perfect for any time of day. Fresh from the oven, they're a delightful treat for breakfast or snack time.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Rolling Pin
- Baking Tray
- Parchment paper or silicone baking mat
- Oven
- Small bowl for egg wash
- Pastry brush
- Knife or pastry cutter
- Clean towel or plastic wrap for covering the dough while it rises
Ingredients
Dough
- 4 cups 500 grams all-purpose flour
- 0.7 ounces 20 grams fresh yeast (or 1 sachet of 0.25 ounces/7 grams dry yeast)
- 1 cup 250 milliliters lukewarm milk
- ⅓ cup 80 milliliters oil
- 2 egg yolks
- 2 tablespoons agave syrup or sugar
Filling
- 4-5 heaped tablespoons of Jam of your choice e.g., plum jam
- ½ cup 50 grams grated walnuts
- 10.5 ounces 300 grams Turkish delight, cubed
Egg wash
- 1 egg yolk
- 1 teaspoon agave syrup
- 2-3 tablespoons milk
Syrup
- 3 tablespoons honey
- 5 tablespoons warm water
Instructions
- If using fresh yeast, activate it with 3-4 tbsp warm milk and a teaspoon of agave syrup. Let it double in volume for about 10 minutes. If using dry yeast, skip this step.
- In a large bowl, add the milk, sweetener (agave syrup or sugar), activated yeast or dry yeast, egg yolks, and oil. Stir to combine. Add the flour and salt, then knead the dough for 5 minutes by hand or using a stand mixer until you get a sticky bread-like dough.
- Place the dough in a greased bowl, cover with cling film and a clean towel, and let it rise in a warm place for about an hour until it doubles in volume.
- When the dough has doubled in volume, divide it into 12 equal parts. Using a rolling pin, shape each part into a rectangle about 3mm thick.
- Spread the filling on one half of each rectangle. Cut the other half into strips of equal thickness, about 1cm wide.
- Roll up the croissants and place them on a baking tray lined with parchment paper. Cover with a clean towel and let them rise for another 15-30 minutes.
- For the egg wash, mix all ingredients in a small bowl. Grease the croissants with the egg wash and bake for about 20-25 minutes in a preheated oven at 200°C/392°F until golden brown.
- Once baked, set aside to cool. In the meantime, make the syrup by mixing honey and warm water until the honey is dissolved.
- Brush the croissants with the syrup and serve fresh with a cup of coffee or tea.
- Store any leftovers in a sealed container for up to 2-3 days in a cool place.
- Hope you enjoy!
Video
Notes
Storage
After baking, allow the croissants to cool completely to room temperature. Then, store them in an airtight container or resealable plastic bag at room temperature for up to 2-3 days.
For longer storage, you can freeze the croissants. Wrap them individually in plastic wrap or aluminium foil, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months.
When ready to enjoy, thaw the frozen croissants in the refrigerator overnight. Reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through. Alternatively, you can microwave them for a few seconds until heated.