Homemade St Martin's croissants

St Martin's croissants are made with yeast dough layered with butter and filled with white poppy seeds and walnuts. This homemade recipe involves several chilling stages, producing crisp layers and a moist centre. Allow time for the dough to rest and the filling to cool completely.

Ingredients for the dough and filling

For about 12 large croissants, you will need:

500 g wheat flour, 250 ml lukewarm milk, 25 g fresh yeast and 60 g sugar
1 egg, a pinch of salt, 40 g soft butter for the dough and 200 g cold butter for layering
250 g white poppy seeds, 100 g walnuts, 80 g icing sugar and 2 tablespoons honey
2 tablespoons breadcrumbs and a few tablespoons milk to adjust the filling
1 egg for brushing, plus icing sugar, lemon juice and chopped nuts to decorate

The milk for the dough should be lukewarm, not hot. Use flour sparingly when rolling so the croissants do not become dry. Buy dry white poppy seeds and check that they are fresh: rancid seeds will spoil the filling.

Making the butter-layered dough

Rub the yeast with a teaspoon of sugar, a few tablespoons of milk and a tablespoon of flour. Leave for about 15 minutes until foamy.
Combine the remaining flour, sugar and milk with the egg, salt and yeast mixture. Knead for a few minutes, then add the 40 g soft butter. Knead until elastic, cover and leave for about an hour.
Chill the risen dough for 30 minutes. Shape the cold butter into a flat rectangle between sheets of paper. It should be pliable but not soft.
Roll the dough into a rectangle, place the butter in the middle and fold the sides of the dough over it. Roll out and fold into thirds like a letter. Chill for 30 minutes.
Repeat the rolling and folding twice more, chilling the dough each time. If the butter begins to smear, stop and put the dough in the fridge.

The butter separates the layers of dough. Avoid pressing too hard with the rolling pin and aim for an even thickness. If you are new to yeast dough, the guide to soft and moist yeast cake may also help.

White poppy seed filling

Cover the poppy seeds with boiling water and simmer for about 20 minutes. Drain thoroughly in a fine sieve and cool. Grind twice with the walnuts, then add the icing sugar, honey and breadcrumbs. Add milk a tablespoon at a time until the filling is thick enough to spread without running.

Taste the filling before using and add a little honey if needed. Drain the wet poppy seeds particularly well: excess liquid makes rolling difficult and can soften the base. The same principle applies when making the filling for poppy seed cake.

Shaping, baking and icing

Roll the chilled dough into a rectangle about 5 mm thick and cut into long triangles. Spread the filling over them, leaving a small border. Roll each triangle from the base towards the tip and curve the ends slightly. Arrange on a baking tray lined with baking paper, leaving space between them.

Cover and leave for 30 to 45 minutes until puffy. Brush with beaten egg and bake at 180°C for about 25 to 30 minutes, until well browned. If they brown too quickly, cover loosely with baking paper. The time depends on the size of the croissants and the oven.

Once cool, drizzle with icing made from icing sugar and a little lemon juice or water. Sprinkle with chopped nuts. The icing should be thick enough to stay on the surface.

FAQ

Can I make the croissants in stages?

Yes. After the final fold, the dough can be left covered in the fridge overnight. Keep the filling refrigerated in a closed container too. Before shaping, check that the dough can be rolled without cracking.

How should I store the finished croissants?

Once completely cool, put them in an airtight container. They taste best fresh, but can be warmed briefly the next day. Uniced croissants can also be frozen; thaw at room temperature and decorate before serving.

Why does butter leak out during baking?

There may be too much in one place, or the dough may have been too warm during folding. Keep the dough chilled and roll it evenly. A little fat on the tray does not necessarily mean the bake has failed.