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Poppy seed croissant served
Buttery croissant layers wrapping a sweet and rich poppy seed filling

Poppy seed croissant

Author: Flavelo
Recipes Cakes and Desserts
The soul of the croissant is lamination: the layering of butter and dough. During baking, the water in the butter turns to steam and forces the layers of dough apart – creating the flaky structure. The poppy seed filling adds a Hungarian twist to this classic, but care must be taken not to make it too heavy, lest it weigh down the pastry.
🕒 Prep Time 1 hr
🍳 Cook Time 20 mins
⌛ Total Time 5 hrs
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine French-Hungarian Fusion

Ingredients

Equipment Needed

  • Rolling pin
  • Ruler (for precise cutting)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the base dough: knead the flour, cold milk, yeast, sugar, salt, and 20g of soft butter. Do not over-knead! Wrap and refrigerate for 1 hour.

Tip: Cold dough is essential so that during layering the butter doesn't melt into it but forms a distinct layer.
2 ✓

Folding (Lamination): Wrap the butter slab inside the dough, roll out, and fold in three (like a letter). Refrigerate for 30 minutes. Repeat this two more times.

Tip: During resting, the gluten relaxes, so the dough can be rolled out again without springing back.
3 ✓

Filling: boil the milk with the sugar and honey, pour over the poppy seeds. Cool completely!

Tip: Only put cold filling on the dough; warm filling would melt the butter.
4 ✓

Roll out the dough, cut triangles. Place a small strip of poppy seed filling on the wider end and roll up. Brush with egg.

5 ✓

Prove at room temperature (max 26°C!) for 2 hours until wobbly. Bake at 200°C (then turn down to 180°C) for approx. 20 minutes.

Tip: The high starting temperature generates sudden steam which 'explodes' the layers.

Recipe FAQ

Why did the butter leak out during baking?
The proving place was too warm (over 27°C), and the butter melted inside the dough before the steam could lift the layers.

Ingredients

  • 500 g Plain flour
  • 250 ml Cold milk
  • 20 g Fresh yeast
  • 50 g Sugar
  • 10 g Salt
  • 250 g Butter (min. 82%, cold, formed into a slab)
  • 1 pc Egg (for brushing)
  • 150 g Ground poppy seeds
  • 100 ml Milk (for filling)
  • 50 g Sugar (for filling)
  • 1 tbsp Honey