SHORTCUT: Use 1 pound sweet roll dough, thawed, instead of making your own dough.
Larger photo of St. Martin's Day Croissants.
Freeze leftover egg whites and save for leftover egg white recipes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 16 St. Martin's Croissants
- 2 1/4 teaspoons instant yeast (not rapid rise)
- 1 cup lukewarm milk
- 1 tablespoon sugar
- 3 large egg yolks, beaten
- 1 cup confectioners' sugar
- 4 ounces (1 stick) melted lukewarm butter
- 4 cups all-purpose flour
- 1 (12-ounce) can poppyseed filling
- 1 (12-ounce) can almond filling
- 3 cups confectioners' sugar
- 2 tablespoons water, more or less
- 2 ounces toasted sliced almonds
- In the bowl of a stand mixer combine yeast, milk, and 1 tablespoon sugar until yeast has dissolved.
- Add egg yolks, confectioners' sugar and butter to bowl and mix. Add flour and knead thoroughly until dough is smooth and starts to blister, 8-10 minutes. Transfer to a greased bowl, cover and let rise until doubled.
- Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half at a time, roll each into a 1/4-inch thick circle. Using a pizza wheel or nonserrated pastry cutter, cut into 8 pie-shaped wedges.
Note: Instead of 16 individual crescents, you can make two large crescents.
- In a medium bowl, thoroughly combine poppyseed and almond filings. Place 1 tablespoon filling at the wide edge of the triangle and roll away from you. Place, point side down, on a parchment-lined baking sheet forming into a crescent shape. Repeat with the remaining triangles. Repeat wth remaining half of dough. Cover with plastic and let crescents rise until doubled.
- Heat oven to 375 degrees. Bake croissants about 20 minutes or until golden brown. Cool completely. Combine confectioners' sugar and enough water to make a runny glaze. Frost crescents and sprinkle with toasted sliced almonds. Great with hot tea or coffee.