Rose Marmolade Crossants Recipes

Steps:

• step 1. in a 1 cup of lukewarm milk dessolve the yeast with 1 teaspoon of sugar and 1 tablspon flour. let it rase for a approx. 20 minutes
• step 2. add the solution to remaing flour and 2 whole eggs plus one whites and olive oil. Make a smooth dough and let it raise for up tp 30 minutes.Divide the doughinto two. Roll out each into 1/2 inch round, Cut out triangles on each put 1 teaspoon of rose marmolade, roll up. Let it raisen for a coiple minutes, Brush with remaing yolk. Spread onto baking sheet.
• step 3. Bake in 350 for about 15- 20 minutes until golden brown....eat while warn....Smacznego! Enjoy!

Steps:

• In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops., In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.

Steps:

• Tear the croissants into smalll chuncks and place in a baking dish.
• Over medium heat, warm the milk and cream together. When at about room temperature, start to stir in the sugar. when it is dissolved, take the pan off the heat.
• Whisk the eggs in a separate bowl. Slowly pour into the milk mixture, stirring constantly.
• Pour the egg/milk mixture over the croissants. Sprinkle the optional extras over, if using, and set aside to soak for 10 minutes.
• Bake at 170 degrees in a water bath for 50 minutes or until the custard is set and the top is golden. Warm the marmalade in the microwave for 20 seconds or until it is liquid enough to spread. Spread over top of pudding to glaze. Serve with scoops of vanilla icecream.

Steps:

• Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish., Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. boiling water., Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.