Homemade Raspberry Marmalade Croissants

Discover the art of making classic croissants with a delightful twist. These homemade croissants are not only flaky and buttery but also come with a surprising filling of raspberry marmalade, offering a sweet contrast to the rich, layered pastry. The optional pink pattern, created with beet powder, adds a visually stunning element to these already tantalizing treats.

Why You’ll Love This: The process of crafting these croissants is deeply satisfying and produces a pastry that is far superior to store-bought versions. The contrast between the buttery layers and the sweet, tangy raspberry marmalade creates a symphony of flavors. Plus, the optional natural coloring from beet powder adds a unique and elegant touch, perfect for special occasions or a luxurious weekend breakfast.


  • Warm Water: 3/4 cup
  • Instant Dry Yeast: 2 tsp
  • Milk: 2/3 cup
  • Granulated Sugar: 4 tbsp
  • Salt: A pinch
  • Flour: 4 cups
  • Butter: 4 tbsp (room temperature)
  • European Butter: 2 1/2 sticks (282g)


  1. Dough Preparation:
    • Mix warm water (110°F), yeast, and a bit of sugar. Let sit for 5-8 minutes.
    • In a large bowl, create a well with the flour. Sprinkle sugar and salt around the edges. Pour in the yeast mixture, milk, and water. Mix for 3-4 minutes.
    • Add butter, knead for 8-10 minutes, rest for 10 minutes, knead for 5-8 minutes, rest for 5-7 minutes, and knead again for 5-10 minutes until smooth.
    • Chill the dough for 3-4 hours.
  2. Layering with Butter:
    • Divide the dough into 14-16 pieces. Roll each into a 5-6 inch circle.
    • Stack the circles with softened butter between each, as shown in the video.
    • Refrigerate for at least 7 hours or overnight.
  3. Rolling and Baking:
    • Roll the dough into a large circle (22-24 inches). Cut into triangles.
    • Roll each triangle into a croissant shape. Place on baking sheets.
    • Let them rise at room temperature for 1.5-2 hours until doubled.
    • Bake at 400°F for 20-25 minutes until golden brown.
  4. Filling and Serving:
    • Cool the croissants and pipe in raspberry marmalade.
    • Serve with coffee for a delightful breakfast or snack.

Optional Beet Coloring: Mix hot water with organic red beet powder, cool it down, and knead into 1/5 of the dough. Let this colored dough rest with the basic dough in the fridge.

Enjoy your homemade Raspberry Marmalade Croissants, a perfect blend of traditional baking and creative flair!

content team

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top