Croissants with FAGE Total and Blueberry Jam
3 ¾ cups all-purpose flour
1 packet (¼ oz.) baker’s yeast
½ cup FAGE Total 5%, 2%, or 0%
¼ cup, 2 tbsp. sugar
1 ½ tsp. salt
2 sticks, 2 tbsp. butter, cubed and softened
1 egg, beaten
Nib sugar for garnish
1 cup blueberry jam
Preheat oven to 350°F.
- Combine the flour and baker’s yeast in the bowl of a mixer and add the eggs, FAGE Total, sugar and salt as the blade turns.
- When all the ingredients are combined, remove the blade, mount the dough hook and work the dough for at least 10 minutes or until it’s twisted around the hook.
- Then add the butter, a cube at a time, waiting until each cube is fully absorbed before adding the next.
- Once all the butter has been incorporated, turn the dough out onto a lightly oiled work surface.
- Form a ball by taking an edge at a time and folding inward, then turning it over to close.
- Transfer to a lightly oiled bowl, cover with plastic wrap and leave to rise for around 2 ½ hours.
- When it has doubled in volume, refrigerate the dough for at least 3 hours.
- Next, using a rolling pin on a lightly floured surface, roll out the dough until it’s ½ an inch thick, 1 foot long and 1 foot wide.
- Using a pastry wheel, cut in half lengthwise, and then cut each half into triangles with a 3-inch base and 6-inch sides (totaling 18 pieces).
- From the base of each triangle, make a 1-inch cut toward the center.
- Pull the opposite corners outward a bit and roll up the pastry from the base toward the tip to form the classic croissant shape.
- Now, place the croissants on a couple of baking sheets lined with parchment paper and leave to rise for half an hour.
Glaze with beaten egg, sprinkle with nib sugar and bake at 350°F for about 20 minutes (or until golden brown).
Let the croissants cool, then fill with blueberry jam using a pastry bag with a long, narrow tip (or a heavy freezer bag with a corner cut off). Sprinkle with sugar for garnish.