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Kartoffel Hörnchen mit Blaubeeren & Streuseln | Bake to the roots

Potato Croissants with Blueberries & Streusel Topping

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  • Author: Bake to the roots
  • 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

Scale

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