Mini crossaints for the perfect weekend.

In the dictionary, under 'perfect weekend', there should be a home-made dessert included. Sun, for example, is an optional factor, since the weekend can still be good without it, but home-made dessert is a must!
Baked goods come always with their smell that first fills the kitchen, then wafts slowly into the dining and living rooms. Even just sitting far away from the oven with a book and smelling it is a feast.

I've been planning to have a perfect weekend since Monday morning, had a few dessert ideas and was changing my mind every time I opened another blog or cooking magazine. So what kind of weekend would that be...?

There was this one dessert that was on my mind for a while, or at least ever since I discover a few jars of jam in the cupboards and saw 'perfect for baked good, tarts and mini-croissants' written on one of the labels. Mini croissants...? That sounded very tempting..... So now it was a mini-croissants kind of weekend - covered in a crazy amount of flour, I was mastering my sculpting talents.

The rewards came with a cup of coffee a few hours later....

Mini croissants with fruit jam filling.
prep time: 20min, baking time 25min

3 cups flour
200g butter (room temperature)
60g yeast
200g sour cream (here 36%)
1 spoon of brown sugar
1 egg
pinch of salt
thick fruit jam (about one jar)
powder sugar for decoration

1. In a large bowl, dissolve the yeast and brown sugar in the sour cream, and let sit for 5 minutes.
2. Combine flour, butter, egg, and salt, then add the yeast and knead for 5 mins until smooth.
3. On a floured surface, roll out the dough into large circles (about 25cm across and 4mm thick,) using a rolling pin, then, using a knife, cut into 6-8 triangles. Put a spoonful of your favorite jam on the base of each triangle, then roll up forming a mini croissant (photo guide below).
4.  Heat oven to 180C, then bake for 25min. Sprinkle with powder sugar and serve.

The recipe comes from my little cousin Asia who served it a while back and I still remember the taste of it. The secret to the sculpting / giving it a perfect shape is using a thick jam that stays in place once placed on the dough. I used a few different kinds for variety. The dough should be rolled thin, so that there is a nice ratio of jam to dough in each bite. The croissants are best warm and straight out of the oven - at least that's my excuse for eating so many of them :)