Fruit Stuffed Breakfast Croissants

A Touch Of Luxury This Weekend

stuffed breakfast croissantsBreakfast should be the meal of the day, though for most us  it isn’t going to be egg and smoked salmon stuffed breakfast croissants!

Nope, more like a cup of coffee and a quick slice of toast grabbed on the run, or if you get lucky a stuffed bagel snatched as you whizz past.

But at the weekends there’s time to do it properly, time to gather ingredients the night before, time for the fresh dough to be made and proved overnight in the bread machine, then take it out and shape the French style croissants, before popping into the oven – I use my halogen so we can watch them rise and turn crispy golden.

Believe me, having been on a bit of a muscle toning quest since Christmas which inadvertently ended up being a more careful diet as well. Now back into the jeans with room to spare and 12lb lighter overall (yeehaa), I was sooo ready for these!

To be honest, once you’ve warmed them through and stuffed them with your choice of filling, I’m not sure home baked dough is that much better – so buy them if you can’t make them.

Pictured are fresh and warm croissants stuffed with chunks of mango and some grapes, with a little fresh double cream as a treat. It looks utterly fattening but really isn’t, with the bulk of it being fresh fruit. In the height of summer, strawberries or raspberries freshly picked from the garden are unbeatable and full of summer flavor – what a lovely way to start the day.

Just to let you know, I’ve found another luxury breakfast recipe for a huckleberry breakfast cake, plus a recipe for home baked wholewheat croissants, the links are at the bottom of the page

Make The Dough In Advance

The recipe below is from the user manual of my first ever bread machine. Most bread machines come with some great recipes and although the old Breville was replaced years ago, this recipe was well worth keeping! You’ll need to make the dough the night before and refrigerate, because it needs to rest for 4-6 hours before baking. The longer you leave the dough to chill, the lighter and flakier your croissants will be.

To roll out and work with the dough, I use a non-stick silcone baking sheet – you can bake on them once the croissants are ready. Just be careful not to cut through the mat when cutting out the triangles in the final steps. with pastry if I want straight lines, I use an old (sterile) school ruler for the clean dead straight edges it gives.

Croissant Ingredients

  • 3 teaspoons bread machine yeast or 2 teaspoons of fast rise yeast
  • 3 cups strong white bread flour
  • 2 tablespoons of dry powdered milk
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 3 tablespoons butter
  • 1 cup lukewarm water

Don’t Add These To The Bread Machine

  • Additionally you’ll need 3/4 of a cup butter cut into small bits or thin slices
  • The white of one egg, lightly beaten

Method – Use The Dough Cycle

  • Put the above into the bread machine in the order your bread machine requires (they are all the same you know)

  • When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes

  • Now put the dough on a silicone pastry mat with a  little flour on it and roll into a 16″ x 12″ rectangle
  • With the long side facing you, cover 2/3 of the dough with the thin slices of reserved butter
  • Now fold a third of the dough over the center buttered third and then fold again covering the remaining buttered third
  • Seal the ends and long side of dough and leave on the baking sheet. Cover with a damp towel or plastic wrap and refrigerate for 30 minutes
  • Place dough on a lightly floured surface with the short side towards you. Roll back out into a 16″ x 12″ rectangle
  • Fold in thirds, folding from end to end and put in a bowl you can cover with plastic wrap
  • Refrigerate at least 4 hours or overnight. The longer you chill em’ the lighter and flakier the croissants will be

After Resting

  • Put your dough on lightly floured surface, with the shortest side towards you
  • This time roll out into a 15″ x 12″ rectangle to get an even numbers of croissants
  • Cut the rectangle into thirds, both lengthwise and crosswise
  • Now, cut each section in half diagonally to form 18 triangles
  • Roll each triangle up starting at wide end to form the crescent shape.
  • Place croissants on greased cookie sheet, curving ends so they almost touch.
  • Brush or lightly spray with water then cover with a damp cloth and allow to rise in a warm place for 30-50 min or until roughly double in size.
  • Brush your croissants with the slightly beaten egg white.
  • Preheated the oven to 375° oven and bake for 15-20 minutes or until gorgeous golden brown.

Allow to cool for 10-15 minutes then cut and stuff as shown above – you don’t have to have the fruit as chunky, but be aware small bits tend to fall out. Best served with a fork and spoon!


I’ve also clocked another recipe from Cowan Park Kitchen which looks divine – we’ll be trying this Huckleberry Maple Breakfast Cake on Sunday. The recipe calls for huckleberries but I reckon most tart berries or chopped fruit will do nicely and best of all, other than the syrup there’s no added sugar.

If you haven’t gotten into home baked bread yet and would like to, do go read this post on the best bread machine for home use – they are cheaper and better than you may have thought.

Still baking by hand? Try this awesome recipe for wholewheat croissants, I’m going to have a go with these next week.

Bon Appetite