Have you ever baked with potatoes? I do not mean a casserole dish with potatoes and veggies, but delicious sweet pastries. I am pretty sure many of you know potato bread and bread rolls, but do you know you can bake delicious cake rolls with potatoes? I made a really nice one the other day with a blueberry mascarpone filling. So good! That’s probably something new for many. Well, it’s something that can be fixed easily… by making these Potato Croissants with Blueberry Filling and Streusel Topping ;)
I am a big fan of anything baked with potatoes, to be honest – savory or sweet. If you use potatoes in a bake – bread, bread rolls, or even cake – you get a really nice texture and the baked goods stay fresh for longer compared to bakes without potatoes. The mashed potatoes added to a dough often make it smoother and keep moisture within the baked goods when done – which results in longer shelf life.
If you want to bake something with potatoes – aside from these delicious croissants – you can also check out my Potato Spelt Wholemeal Bread Rolls. Those are my favorite bread rolls to bake for a Sunday breakfast or brunch. Nice and crispy on the outside and soft and fluffy on the inside. Well… and healthier than white bread rolls for sure because of the flour used. Perfect combination! ;)
Today’s recipe is adapted from a recipe my dear blogger friend Andrea from Zimtkeks & Apfeltarte created. She got a really nice recipe for potato croissants on her blog where she uses a certain technique to layer some butter for a fluffier result – I thought that was interesting, so I gave it a try. Worked really nice I have to say! Besides that, I might have changed the recipe here and there and also added a filling to the croissants and topped them with crunchy streusel. You can never go overboard with some streusel topping ;P
Anyway. The croissants are really easy to prepare. You need some time at hand, because of the resting time the dough asks for, but besides that, it’s actually not that much work you got to do. You don’t have to watch the dough rise for an hour. You can take care of other things in the meantime… like washing some clothes, take the dog for a walk and so much more ;) To give the croissants a nice filling, I cooked a quick blueberry compote. Super easy to do. If you want to save some time, you could use blueberry jam instead or maybe some chocolate or nut filling. Should all work fine here. Same for the streusel topping – if you want to save some time, you can leave it out and just sprinkle the croissants with some coarse sugar before baking… but to be honest – the streusel are made in less than 5 minutes ;P I often make more streusel than I actually need, freeze leftover streusel and use them on top of other bakes whenever I’m in the mood. Works really well ;P
Well… I think you should definitely try these potato croissants. They are really delicious! Best on baking day when still a bit warm, but also really nice treat the following days…
INGREDIENTS / ZUTATEN
For the blueberry filling:
1 tbsp. water
1 tbsp. sugar
1 tsp. cornstarch
3.5 oz. (100g) wild blueberries (frozen)
For the streusel topping:
3.5 oz. (100g) spelt flour (type 630)
2 tbsp. sugar
2.1 oz. (60g) butter, at room temperature
1/2 tsp. vanilla extract
For the dough:
0.7 oz (21g) fresh yeast
5.6 oz. (160g) milk (3,5% fat), lukewarm
1.8 oz. (50g) sugar
17.6 oz. (500g) spelt flour (type 630)
1 pinch of salt
1 large egg
5.3 oz. (150g) potatoes (floury), boiled & mashed
4.2 oz. (120g) soft butter, divided
1 large egg yolk
some milk
Für die Füllung:
1 EL Wasser
1 EL Zucker
1 TL Speisestärke
100g wilde Blaubeeren (TK-Ware)
Für die Streusel:
100g Dinkelmehl (Type 630)
2 EL Zucker
60g weiche Butter
1/2 TL Vanille Extrakt
Für den Teig:
21g Hefe
160g Milch 3,5% Fett, lauwarm
50g Zucker
500g Dinkelmehl (Type 630)
1 Prise Salz
1 Ei (L)
150g Kartoffeln (mehligkochend), gekocht & zerdrückt
120g weiche Butter, aufgeteilt
1 Eigelb (L)
etwas Milch
DIRECTIONS / ZUBEREITUNG
2. For the blueberry filling, mix water, sugar, and cornstarch in a small saucepan. Add the blueberries (they can still be frozen) and bring everything to a boil, then let simmer while stirring constantly, until the liquid in the pot has thickened. Set aside and let cool down completely.
3. For the streusel topping mix flour and sugar in a bowl. Add the soft butter and vanilla extract and rub everything between your fingers until you get different-sized streusel. Place in the fridge until needed.
4. For the dough, crumble the yeast into the lukewarm milk. Add a little of the sugar and mix until the yeast has dissolved. Let bubble up for about 10 minutes. Add flour, salt, egg, mashed potatoes, and 3.5 oz. (100g) of the butter to a large bowl. Add the yeast milk and knead everything with the dough hooks of a food processor for about 10 minutes until a smooth dough forms. Cover the bowl and let the dough rise in a warm place for about 1 hour.
5. Divide the risen dough into two pieces and roll out each on a floured surface to get two circles with a diameter of about 12 inches (30cm) each. Brush one of the dough circles with the remaining butter, place the other dough circle on top, and roll out both circles (together) to create an even larger dough circle with a diameter of about 15.75 inches (40cm). Cut into 12 slices (like a pizza) and add some blueberry filling on the wide end of each slice. Roll the croissants up from that wide side and enclose the filling by doing so. Place the rolled-up croissants on two baking sheets lined with baking parchment, cover each with a kitchen towel and let the croissants rise another 20 minutes or so.
6. Preheat the oven to 350°F (180°C). Mix the egg yolk with some milk and carefully brush the croissants with it, sprinkle the streusel on top, and bake for about 20-22 minutes. Switch the baking sheets halfway through so the croissants bake evenly. Take out of the oven and let cool down on a wire rack.
2. Für die Blaubeerenfüllung Wasser, Zucker und Stärke in einem kleinen Topf verrühren. Die Blaubeeren (können noch gefroren sein) dazugeben und alles einmal aufkochen lassen und dann so lange unter ständigem Rühren köcheln lassen, bis die Flüssigkeit im Topf angedickt ist. Zur Seite stellen und abkühlen lassen.
3. Für die Streusel das Dinkelmehl mit dem Zucker in einer Schüssel vermischen. Die weiche Butter und den Vanille Extrakt dazugeben und alles mit den Fingern zu Streuseln verarbeiten. Bis zur Verwendung in den Kühlschrank stellen.
4. Für den Teig die Hefe zerbröckeln und die lauwarme Milch geben. Etwas vom Zucker dazugeben und die Hefe verrühren, bis sie sich aufgelöst hat. Für etwa 10 Minuten gehen lassen. Dinkelmehl, Salz, das Ei, die zerdrückten Kartoffeln und 100g (3.5 oz.) der weichen Butter in eine große Schüssel geben. Die Hefemilch dazuschütten und dann alles für etwa 10 Minuten mit Küchenmaschine zu einem glatten Teig verkneten. Den Teig dann abdecken und für etwa 1 Stunde an einem warmen Ort gehen lassen.
5. Den gegangenen Teig halbieren und beide Teigportionen auf einer bemehlten Fläche zu einem Kreis mit etwa 30cm (12 inches) Durchmesser ausrollen. Einen der Teigkreise mit der verbliebenen Butter bestreichen und dann den zweiten Teigkreis auflegen. Beides zusammen noch etwas weiter ausrollen bis der Teigkreis einen Durchmesser von etwa 40cm (15.75 inches) hat. Den Teig wie eine Pizza in 12 Dreiecke schneiden. Auf die kurzen Seiten der Dreiecke jeweils etwas von der Blaubeerenfüllung geben und zur Teigspitze hin aufrollen. Die aufgerollten Hörnchen mit genügend Abstand auf zwei Bleche mit Backpapier setzen, abdecken und noch einmal etwa 20 Minuten gehen lassen.
6. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Das Eigelb mit Milch verrühren und die Hörnchen vorsichtig damit bestreichen, mit den Streuseln bestreuen und dann für etwa 20-22 Minuten backen. Nach der Hälfte der Backzeit die Bleche einmal wechseln, damit die Hörnchen gleichmäßig backen. Die fertigen Hörnchen auf einem Kuchengitter abkühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Potato Croissants with Blueberries & Streusel Topping
- Prep Time: 00:40
- Cook Time: 00:22
- Total Time: 03:00
- Yield: 12 1x
- Category: Pastry
- Cuisine: Germany
Description
These little potato croissants with blueberry filling and streusel topping are perfect for breakfast or brunch. So good!
Ingredients
For the blueberry filling:
1 tbsp. water
1 tbsp. sugar
1 tsp. cornstarch
3.5 oz. (100g) wild blueberries (frozen)
For the streusel topping:
3.5 oz. (100g) spelt flour (type 630)
2 tbsp. sugar
2.1 oz. (60g) butter, at room temperature
1/2 tsp. vanilla extract
For the dough:
0.7 oz (21g) fresh yeast
5.6 oz. (160g) milk (3,5% fat), lukewarm
1.8 oz. (50g) sugar
17.6 oz. (500g) spelt flour (type 630)
1 pinch of salt
1 large egg
5.3 oz. (150g) potatoes (floury), boiled & mashed
4.2 oz. (120g) soft butter, divided
1 large egg yolk
some milk
Instructions
1. Boil the potatoes for the dough in some salted water until done. Rinse with cold water, peel, and press through a potato ricer, or mash them with a fork. Set aside and let cool down completely.
2. For the blueberry filling, mix water, sugar, and cornstarch in a small saucepan. Add the blueberries (they can still be frozen) and bring everything to a boil, then let simmer while stirring constantly, until the liquid in the pot has thickened. Set aside and let cool down completely.
3. For the streusel topping mix flour and sugar in a bowl. Add the soft butter and vanilla extract and rub everything between your fingers until you get different-sized streusel. Place in the fridge until needed.
4. For the dough, crumble the yeast into the lukewarm milk. Add a little of the sugar and mix until the yeast has dissolved. Let bubble up for about 10 minutes. Add flour, salt, egg, mashed potatoes, and 3.5 oz. (100g) of the butter to a large bowl. Add the yeast milk and knead everything with the dough hooks of a food processor for about 10 minutes until a smooth dough forms. Cover the bowl and let the dough rise in a warm place for about 1 hour.
5. Divide the risen dough into two pieces and roll out each on a floured surface to get two circles with a diameter of about 12 inches (30cm) each. Brush one of the dough circles with the remaining butter, place the other dough circle on top, and roll out both circles (together) to create an even larger dough circle with a diameter of about 15.75 inches (40cm). Cut into 12 slices (like a pizza) and add some blueberry filling on the wide end of each slice. Roll the croissants up from that wide side and enclose the filling by doing so. Place the rolled-up croissants on two baking sheets lined with baking parchment, cover each with a kitchen towel and let the croissants rise another 20 minutes or so.
6. Preheat the oven to 350°F (180°C). Mix the egg yolk with some milk and carefully brush the croissants with it, sprinkle the streusel on top, and bake for about 20-22 minutes. Switch the baking sheets halfway through so the croissants bake evenly. Take out of the oven and let cool down on a wire rack.
Notes
Recipe adapted from Zimtkek & Apfeltarte.
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Hi Marc,
I would love to make the ‘oh sooo gorgeous’ above recipe – Potato Croissants with Blueberries and Streusel Topping, but I hope you don’t mind answering a question or maybe two for me please?!?!
Can you replace the fresh yeast with instant dried yeast? And if so, would the quantity of 21g remain the same?
Regards,
Patricia
Hi.
You can replace the fresh yeast. Here in Germany it would be 1 sachet of dry yeast (equals 7g).
That might be different to other dried yeast in other countries.
Cheers
Marc