Blueberry croissants

Blueberry croissants are one of my favourite kind of rolls with fruits.

Even though yeast dough requires a bit of work, it’s worth working on it and make some buns or croissants from time to time.

In that period of the year when you have a large selection of plenty of fresh fruits, fruit rolls are an obvious choice.

In the winter, I tend to going for chocolate or cinnamon.

I recently bought a jar of blueberries, some of which I froze. I will probably make dumplings from those sometime later as I love pierogi with blueberries. From the other half, I have prepared these yummy croissants – you can see below how I made them.

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Ingredients for croissants.

• 50 g yeast
• 200 g of natural yogurt
• 150 g margarine
• a pinch of salt
• 100 g of caster sugar
• 450 g of plain flour
• 3 eggs
• 250 g of blueberries
• 2 tablespoons of light brown sugar
• 2 tablespoons of starch
• additional caster sugar for sprinkling

How to make blueberry croissants.

Pour yoghurt into a cup, add yeast and mix thoroughly.

Sift flour into a large bowl, add soft margarine, salt and caster sugar. Mix them with your fingers until the ingredients begin to combine. At that point, add the yeast dissolved in yogurt and also two eggs. Knead the dough for a few minutes until all the ingredients are well combined.

Put the dough into the fridge for 2 hours.

After taking it out, let the dough rise. It should increase its volume by half.

Put blueberries, starch and brown sugar into a small bowl. Mix.

Divide the dough up into several parts. Roll out each part on a board to a thickness of a few millimetres. Place a round-shaped plate on the dough and cut it around. Then, cut the round-shaped dough into four parts, by one horizontal and one vertical cut, to have four triangles by the end. Lay out the berries in the middle of the longer side of each triangle (the edge of the circle). Gently wrap up the dough to make the croissants from the edge, going towards the tip of the triangle. Arrange the croissants on a baking tray lined with baking paper and greased with a beaten egg.

Let the croissants rise in a warm place for 10 minutes. Afterwards, bake them in an oven preheated to 180 degrees Celsius till golden color. Sprinkle with caster sugar.

Good to know when making blueberry croissants.

I used fresh berries but you can also use frozen ones. However, you must first defrost them and drain them of the excess juice.

Do you like yeast based buns and croissants? If yes, then try our recipe for Sweet bun.