Breakfast Pastries & Croissants With Butter & Jam Recipe

Activate Yeast

In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine Ingredients

Make a well in the center of the flour mixture and add the activated yeast mixture, eggs, and melted butter. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic.

First Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

Roll Out Dough

Once the dough has risen, punch it down and roll it out on a floured surface to a thickness of about 1/4 inch.

Cut and Fill

Cut the dough into triangles or rectangles, depending on your desired pastry shape. Place a small dollop of fruit jam at the wide end of each piece, and fold over to form a triangle or roll up for a croissant.

Place on Baking Sheet

Transfer the shaped pastries to a lined baking sheet, making sure to leave space for them to expand.

Second Rise

Cover the pastries with a cloth and let them rise for another 30-45 minutes.

Preheat Oven

Preheat the oven to 375°F (190°C).

Prepare for Baking

Melt the remaining stick of butter and brush it over the pastries before baking.

Bake

Bake the pastries in the preheated oven for 15-20 minutes or until they are golden brown.

Cool and Serve

Remove the pastries from the oven and let them cool slightly before serving with additional butter and jam.