Breakfast croissants with fruit spread


For the dough
300 g flour (wheat flour type 405 or spelt flour type 630)
1 sachet of baking powder
70 ml milk
70 ml of flavourless oil (e.g., rapeseed oil)
60 ml agave or maple syrup
1 pinch salt
150 g cream cheese

For the topping
1 jar of Darbo reduced-sugar fruit spread, such as apricot
Powdered sugar for dusting (optional)


To make the dough, put the flour into a bowl and mix it with the baking powder. Pour in the milk and knead the mixture. Stir in the oil and agave syrup. Add the cream cheese and a little salt. Thoroughly knead the mixture. If the dough is too sticky, add a little more flour. Once the surface is no longer sticky, you can continue to process the dough right away. (If you like, you can prepare the dough the evening before, wrap it in cling film and keep it in the fridge.)

In the meantime, pre-heat the oven to 170°C (fan) or 190°C (conventional).

Use a rolling pin to spread the dough onto a flour-dusted surface. Make a dough circle with a diameter of about 50 cm. Spread the Darbo fruit spread on the dough evenly. Set a few tablespoons of the fruit spread aside for later.

Cut the dough into twelve evenly sized slices, like a cake or pizza, using a pizza roller or a sharp knife. Roll up each of the triangles from the tip to make a croissant shape. Do not worry if the fruit spread leaks from the sides.

Cover a baking tray with baking paper. Distribute the croissants on the paper, leaving a little space between them, and bake them for 12–15 minutes. If the surface darkens, cover the tray with aluminium foil.

Warm up the fruit spread in a saucepan just before your breakfast croissants are ready. Take them out of the oven and spread the warm fruit spread on them. This gives them a lovely sheen and a particularly fruity flavour.

Dust powdered sugar over the croissants and serve them warm.

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