Delicious Jellycat croissant recipe, a cute culinary adventure inspired by jellycat plushies. Prepare to indulge in the whimsical world of jellycat with our delightful Jellycat croissant recipe. This buttery brioche creation is not only super delicious but also features a creamy marble cheese filling and adorable feet made with cocoa.
Jump to Recipe
Inspired by the charming jellycat plushies we’re embarking on a series of food creations that capture the essence of these beloved toys. Jelly at is renowned for it’s soft and cuddly push creations and now we are brining that cuteness to life in our kitchen.
Everything you’ll find in this post
before cooking
Equipment
different flavors
more jellycat inspired food
tips
questions
process
more recipes
full recipe
video recipe
printable recipe
Before cooking
-Before diving into the baking process it’s important to be fully prepared, start by gathering all your ingredients and tools. Make sure you have a food scale or measuring cups.
-If you don’t have any of the needed ingredients, make a quick trip to the store to pick them up. Use a food scale to measure all the ingredients accurately.
-Make sure the yeast is fresh and readily available.
-Cut your cheese into cubes or a long piece to easily place inside of the croissant brioche.
-Leave the butter on the counter so it’s ready to use whenever you need it.
Click here to check everything we used for this recipe
Equipment
You’ll need to make the jellycat croissants recipe
- mixing bowls to combine all the ingredients ( you can also use the stand mixer bowl )
- stand mixer with dough hook to knead the dough
- measuring cups and spoons. To measure all the ingredients needed for this recipe
- food scale more accurate measuring equipment
- Rolling pin to roll out the Dough
- knife needed to cut the dough
- piping bag we are gonna use this to make the eyes and mouth of the brioche croissant
- cooling rack to allow the bread to cool down after baking
- food safe brush, for the egg wash before the oven
different flavors
what could you use instead of cheese?
– Chocolate spread
-strawberry jam
-Ham and cheese
-fresh fruits
more jelly cat inspired foods
here is a list of more jelly cat foods that we are gonna take inspiration to make more recipes.
savory
-taco
-slice of pizza
-baguette
-hot dog
-hamburger
-pretzel
-mince pie
-sandwich
sweet
-rolls
-strawberry cake
-doughnut
-tree cookie
Tips
-Make sure your yeast is alive and the water is not too hot to activate it, if you use an expired yeast the brioche will not be fluffy and will not rise when It’s supposed to be proofing.
-knead the dough until its smooth and elastic this helps develop gluten for better texture.
-allow the dough to rest adequately it should double in size for optimal fluffiness.
-When rolling out the dough ensure even thickness for uniform baking,
-Be careful not to overfill the jellycat brioche croissant so it doesn’t leak during baking.
-Don’t rush the baking time by changing the temperature, if it cooks at a really heigh temperature it will cook on the outside too fast and be completely raw on the middle, it will also crack the bread because of a temperature shock. I like to bake it at 345 F 170 C for the best results.
-To give it that beautiful color make sure you beat one egg, mix it with heavy cream and then, make sure to brush the bread with this mixture right before baking.
-for a shiny appearance, brush the bread with some butter.
-if you don’t think you can finish the brioches the same day, make sure to freeze them once they cool down a little and then just reheat them before eating. This will make the brioche taste like fresh every time.
Questions
can instant yeast or fresh yeast be used instead of active dry yeast?
Yes to both of them. You don’t need to activate them before using. When using fresh yeast i recommend you don’t add it at the begging of kneading if the environment temperature is too hot because it starts working too fast and you don’t want the dough to start proofing while its kneading.
-if you use instant yeast, you’ll need 3 grams
-if you use fresh yeast, you’ll need 8 grams.
what should i do if the dough doenst rise?
Ensure that the yeast is fresh and not expired and that the water was at the right temperature. If you are using active dry yeast, when the water its too cold it doesn’t start working and if the water is too hot it will kill the yeast from excess heat.
Can i make the dough the day before?
Yes, you can make the dough the day beforehand allow it to proof in the fridge, the next day, make sue to leave it in the counter for about 1h and then you can start shaping it.
How should i store leftover brioche?
Store them in a airtight container at room temperature for up to 2 days or in the fridge for 4 – 5 days.
what can i use to make the face?
To make the jellycat croissant recipe face we used dark chocolate but you could try using black olives ( olive spread ), food coloring… since its very little the face you wont even notice the flavor of the chocolate so its a really good idea.
Process
More recipes
find more delicious soft bread recipes here!
-Texas roadhouse rolls with homemade cinnamon butter
-buttery garlic pull apart bread
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
Dough
- 4 grams active dry yeast
- 40 grams warm water
- 1 tablespoon granulated sugar
- 220 grams all purpose flour
- 40 grams milk
- 20 grams butter (soft)
- 1 egg
- 1 teaspoon salt
- 1 teaspoon cocoa powder
filling
- 80 grams marble cheese
egg wash
- 1 egg
- 2 tablespoons heavy cream
decoration
- 10 grams dark chocolate
Step by step
dough
1)First step, sponge
In a small bowl, combine warm water, granulated sugar and active dry yeast. Cover and let it sit for about 5 to 10 minutes until frothy. That will indicate that the yeast is ready to use.
If your yeast doesn’t have any reaction after 10 to 15 minutes your yeast is probably dead and you should try this step again, maybe the water you used was too hot or maybe your yeast is expired, if expired make sure to buy a new one to make the Jellycat croissant recipe.
2)Second step, Rest of ingredients
In the bowl of your stand mixer or a mixing bowl, add all purpose flour, salt, milk, egg, soft butter, and the yeast mixture you prepared before.
Knead
3)Third step, knead
Knead the dough on medium speed using the dough hook attachment for about 10 – 15 minutes until the dough becomes elastic and smooth. Grab about 30 grams of dough and separate it to color it with coca powder or food coloring, knead this cocoa power dough mixture until its fully incorporated.
First rise
4)Forth step, dough
Lightly grease a clean and dry bowl with some oil or cooking spray to prevent the dough from sticking. Place both dough in the greased bowl leaving some separation between each other and cover it with plastic wrap or a damp kitchen towel. Let it rise for about 1h and 30 minutes or until it doubles in size in a warm place.
cut
5)Fifth step, roll out the dough and cut
Lightly flour your work surface to prevent sticking, roll out the (plain) dough into a large rectangle using a rolling pin. Using a sharp knife, cut the dough into rectangles, start from the base and cut upwards towards the top creating several triangles across the whole rectangle.
6)Sixth step, fill
Starting at the base of the triangle, place a small rectangle of marble cheese at the wide end of the triangle, be careful not to overfill or it could break your croissant bread and leak out during baking.
7)Seventh step, shape
Starting form the base with the filling, carefully roll each triangle towards the tip, ensuring that the cheese stays inside. Roll it up tightly but not too tightly that the dough tears.
8)Eight step, attach the feet
Divide the cocoa dough into small pieces about the size of a marble and shape them into small over feet and tiny legs. Using a tiny amount of water attach the little feet to the bottom of each croissant,. Place your shaped croissants on a baking tray lined with parchment paper.
Second rise
9)Ninth step, second rise
Cover the croissants bread with a damp towel or plastic wrap and let them rise again in a warm place for about 30 minutes until they puff up. Preheat the oven to 340 F ( 170 C ).
Crack one egg in a small bowl and add heavy cram and mix. Brush the top of the cute jellycat croissants with this mixture for a shiny golden finish.
10) Tenth step, bake
Place the tray in the preheated oven and bake for about 18 to 20 minutes or until the croissant breads are golden brown.
11) Eleventh step, decorate
Melt some chocolate and pour it on a piping bag, cut the tip very small and decorate the croissant adding some cute eyes and happy smile! Happy baking!
Jellycat croissant recipe
Equipment
- mixing bowls to combine all the ingredients ( you can also use the stand mixer bowl )
- Stand mixer with dough hook, to knead the dough
- measuring cups and spoons. To measure all the ingredients needed for this recipe
- food scale more accurate measuring equipment
- Rolling pin to roll out the Dough
- knife needed to cut the dough
- piping bag we are gonna use this to make the eyes and mouth of the brioche croissant
- cooling rack to allow the bread to cool down after baking
- food safe brush, for the egg wash before the oven
Ingredients
Dough
- 4 grams active dry yeast
- 40 grams warm water
- 1 tablespoon granulated sugar
- 220 grams all purpose flour
- 40 grams milk
- 20 grams butter soft
- 1 egg
- 1 teaspoon salt
- 1 teaspoon cocoa powder
filling
- 80 grams marble cheese
egg wash
- 1 egg
- 2 tablespoons heavy cream
decoration
- 10 grams dark chocolate
Instructions
dough
1)First step, sponge
- In a small bowl, combine warm water, granulated sugar and active dry yeast. Cover and let it sit for about 5 to 10 minutes until frothy. That will indicate that the yeast is ready to use.
- If your yeast doesn’t have any reaction after 10 to 15 minutes your yeast is probably dead and you should try this step again, maybe the water you used was too hot or maybe your yeast is expired, if expired make sure to buy a new one to make the Jellycat croissant recipe.
2)Second step, Rest of ingredients
- In the bowl of your stand mixer or a mixing bowl, add all purpose flour, salt, milk, egg, soft butter, and the yeast mixture you prepared before.
Knead
3)Third step, knead
- Knead the dough on medium speed using the dough hook attachment for about 10 – 15 minutes until the dough becomes elastic and smooth. Grab about 30 grams of dough and separate it to color it with coca powder or food coloring, knead this cocoa power dough mixture until its fully incorporated.
First rise
4)Forth step, dough
- Lightly grease a clean and dry bowl with some oil or cooking spray to prevent the dough from sticking. Place both dough in the greased bowl leaving some separation between each other and cover it with plastic wrap or a damp kitchen towel. Let it rise for about 1h and 30 minutes or until it doubles in size in a warm place.
cut
5)Fifth step, roll out the dough and cut
- Lightly flour your work surface to prevent sticking, roll out the (plain) dough into a large rectangle using a rolling pin. Using a sharp knife, cut the dough into rectangles, start from the base and cut upwards towards the top creating several triangles across the whole rectangle.
6)Sixth step, fill
- Starting at the base of the triangle, place a small rectangle of marble cheese at the wide end of the triangle, be careful not to overfill or it could break your croissant bread and leak out during baking.
7)Seventh step, shape
- Starting form the base with the filling, carefully roll each triangle towards the tip, ensuring that the cheese stays inside. Roll it up tightly but not too tightly that the dough tears.
8)Eight step, attach the feet
- Divide the cocoa dough into small pieces about the size of a marble and shape them into small over feet and tiny legs. Using a tiny amount of water attach the little feet to the bottom of each croissant,. Place your shaped croissants on a baking tray lined with parchment paper.
Second rise
9)Ninth step, second rise
- Cover the croissants bread with a damp towel or plastic wrap and let them rise again in a warm place for about 30 minutes until they puff up. Preheat the oven to 340 F ( 170 C ).
- Crack one egg in a small bowl and add heavy cram and mix. Brush the top of the cute jellycat croissants with this mixture for a shiny golden finish.
Tenth step, bake
- Place the tray in the preheated oven and bake for about 18 to 20 minutes or until the croissant breads are golden brown.
Eleventh step, decorate
- Melt some chocolate and pour it on a piping bag, cut the tip very small and decorate the croissant adding some cute eyes and happy smile! Happy baking!
Nutrition
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