Croissant, brioche, pain au raisin, pain au chocolat, chausson au pomme…are most popular pastry that we love to have everyday, and they are classified as viennoiserie. The viennoiserie is those pastry made from yeast leavened dough or puff pastry, different from bread, they have other ingredients as eggs, butter, milk, custard or some chocolate, raisin, fruits.
Today we are doing one of the most popular viennoiserie – blueberry roll, actually there is another roll, very similar, with custard and raisin, if you are a big lover of these pastries, you surely already tasted – “pain au raisin”, I hope I will do it sometime later.
Step 1 Preparation for croissant dough
- Bread flour 250 gr.
- Salt 5 gr.
- Dry yeast 4 gr. (dehydrated in 10-15 ml. of warm milk for 10 minutes)
- Sugar 30 gr.
- Butter 25 gr. (cold butter, cut in cubes, add at the end)
- Water 70 ml.
- Milk 50 l.
- Dusting flour 50 gr.
For the turns (tourage)
- Butter 125 gr. (ideally dry butter but I used Anchor, unsalted, it’s good!)
Knead all together except the tourage butter, at first speed for 5′ then 10′ at the second speed, until we get very smooth dough. Cover it with film and keep in the fridge overnight.
With baking paper or plastic, make 125 gr. of tourage butter into thin, square shape. Keep it in the fridge until next day use.
Next day, put the tourage butter on the croissant dough , cover it as an envelope, then do either 5 single turns or 3 double turns or 1 double, 1 single. We need to do it quick, do use dusting flour to avoid the melted butter which may cause trouble, the ideal temperature in the kitchen should be between 18-20°C. And between each turn, put the dough in the fridge. when we dust the surface with flour, we need to carefully clean all dusting flour still on the dough when we fold it.
Step 2 Roll the dough & baking
Roll out the croissant dough to 3,5 mm in thickness into a rectangle 40 cm x 25 cm, do egg brush at one edge (25 cm side), overspread a thin layer of blueberry jam on the dough, and roll from the top to the egg-brushed bottom, seal it carefully, cover in film and keep in the fridge for 1 or 2 hours, then cut into 2 cm-thick slices, place it in the buttery ring of Ø 10-12 cm, it depends on how big the roll. Do egg brush on top.
Now time for the fermentation, leave the dough to ferment at 25°C for at least 2 hours. Then bake at 170°C for 20-25 minutes
And here wo go our Blueberry rolls…very flavorful, with blueberry jam. Imagine how good is it, hot from the oven, lovely to have it with tea or coffee for breakfast.
