Brioche Croissant With Poppyseed Apple Filling

7. 10. 2025

These are the best brioche croissants.

They are really soft and fluffy, filled with a poppyseed-apple filling. But there is no limit. You can also fill them with a nut filling or Nutella.

Ingredients

• ½ cube of fresh yeast
• 8 ½ oz Milk
• 5 tablespoons sugar
• 10 ½ oz pastry flour
• 1 pinch salt
• 1 egg
• 3 oz butter

For filling

• 4 oz ground poppy seed
• 2 apples
• 1 cup powdered sugar
• 200 g of ground poppy seeds
• 1 teaspoon cinnamon powder
• a little grated lemon peel
• 3 oz butter

For smearing

• 1 egg yolk
• 1 tablespoon of milk

Method

• Dissolve the yeast in 1/2 cup lukewarm milk. 
• Mix flour with 1/3 cup sugar and 1 pinch of salt in a bowl.
• Make a well in the center. Add yeast mixture, egg, and 1/2 cup butter cut into small pieces to the well. 
• Knead with the dough hook of a mixer until smooth; add extra flour or lukewarm milk if necessary.
• Cover and let rise in a warm place for about 1 hour.
• Bring the poppy seeds and remaining milk to a simmer.
• Add remaining sugar and remaining butter, stir into a thick paste, and allow to cool.
• Squeeze juice from lemon. Peel apples, cut into quarters, core, dice, and immediately toss with lemon juice.
• Roll out dough on a floured surface to approximately 1/8 inch thick.
• Cut 6  (3 x 3 inch) squares and cut diagonally.
• Cut it into 8 equal triangles.
• Sprinkle the triangles with the poppy mixture and diced apple, leaving a small border. 
• Roll up from the long side and shape into crescents.
• Place on a parchment-lined baking sheet.
• Bake in an oven preheated to 350°F for 25-30 minutes. 
• Remove, let cool, and dust with powdered sugar to taste.

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