Croissants With Cherry Filling Recipe

Making the Dough

1. Combine 500g of strong bread flour, 10g of salt, 80g of sugar, and 10g of instant yeast in a large mixing bowl. Gradually add 300ml of water and mix until a rough dough forms. 2. Knead the dough on a lightly floured surface for about 10 minutes until it's smooth and elastic. 3. Flatten the dough into a rectangle, wrap it in cling film, and chill in the refrigerator for at least 2 hours.

Incorporating the Butter

1. On a lightly floured surface, roll out the chilled dough into a large rectangle about 1cm thick. 2. Distribute 250g of diced, cold butter evenly over two-thirds of the dough surface. Fold the uncovered dough third over the middle third, and then fold the butter-covered third over that, creating a letter fold. 3. Chill the dough for an hour, then repeat the rolling and folding process two more times, chilling the dough for an hour after each fold.

Preparing the Cherry Filling

1. In a saucepan, combine 200g of pitted cherries (fresh or frozen), 100g of sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the cherries break down and the mixture thickens, about 10 minutes. Let it cool completely. 2. Optionally, for a smoother filling, blend the mixture until smooth.

Shaping and Baking

1. Roll out the dough on a lightly floured surface into a large rectangle and cut into triangular pieces. 2. Place a spoonful of the cherry filling near the wide end of each triangle. 3. Roll each triangle into a croissant shape, starting from the wide end and tucking the tip underneath. 4. Place the croissants on a baking sheet lined with parchment paper, allowing space for them to expand. Let them proof in a warm place until doubled in size, about 1-2 hours. 5. Brush the croissants with a beaten egg for a glossy finish. 6. Preheat the oven to 200°C (390°F). Bake the croissants for 15-20 minutes, or until they are golden brown and puffed up.