Filled croissants


This pastry originally comes from France, but has now become popular all over the world. Try this recipe out for yourself and enjoy a self-baked croissant at breakfast with a cup of coffee or tea….There's no better start to the day.


600 g Mix B - Bread-Mix
15 g fresh yeast
10 g dry yeast
350 ml milk
50 g margarine
1 egg
60-80 g sugar
For the filling:
a little bit of jam
a little bit of chocolate spread


  • Make a pile of the flour on the working surface and make a small depression in the middle. Add the yeast, the milk, the egg, and the margarine in the depression. Knead all of the ingredients together until a smooth dough is formed.
  • Roll out the dough with a rolling pin to a thickness of about 5 mm. (1/4 in.)
  • Cut out triangles, spread on every triangle a teaspoon jam or chocolate crème and roll them together from the two outer corners to the top corner in the shape of a spiral, bend slightly to give the typical crescent shape.
  • Place them on greaseproof paper (wax paper) and cover with a dish towel.
  • Allow them to rise at room temperature until they doubled theirm volume, spread with beaten egg, and then bake in the oven for 20 minutes at 210°C. The croissants can also be baked longer in the oven, when necessary. Be careful, the pastry will brown more, when adding more sugar.
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