Berry croissants with Sesame flour

Berry croissants are a beloved homemade dessert and one of the best companions to tea, coffee, or fruit compote. Both kids and adults enjoy these soft, flaky treats. Thanks to the endless variety of sweet and savory fillings, croissants never get boring.

This pastry can be made using milk, whey, kefir, or even beer. However, the fluffiest and most tender croissants are made with yeast dough. For a nuttier flavor and richer aroma, try replacing a portion of wheat flour with sesame flour. The result is a uniquely fragrant and nutritious pastry.

Sesame flour isn’t just about taste. It significantly boosts the nutritional value of your baked goods. Made from finely ground sesame seeds, this flour is packed with minerals, vitamins, and both micro- and macronutrients. Sesame powder is particularly high in calcium and potassium, which are vital for strong bones, healthy teeth and nails, shiny hair, and thick eyelashes.

The Ukrainian brand CraftOil, a trusted producer of flavorful and wholesome plant-based oils, offers a wide and growing selection of natural products. Their catalog includes not only oils but also premium seeds, grains, and nuts. You’ll also find 100% organic sesame flour, made at certified stainless steel mills from raw, eco-friendly black and white sesame seeds.

CraftOil also offers cold-pressed sesame oil with a delicate aroma and a rich blend of nutrients. Visit our website and discover healthy staples you’ll want in your kitchen.

Ingredients for berry croissants with Sesame flour

To make these soft, melt-in-your-mouth berry-filled croissants, you’ll need:

• 4 g dry yeast (1 sachet);
• 350 g wheat flour;
• 50 g sesame flour;
• 200 g whole milk (preferably homemade);
• ½ tsp salt;
• 30 g sugar;
• 50 g butter;
• 200 g strawberries or raspberries (or any seasonal berries);

Step-by-Step Instructions

In a bowl, mix dry yeast with wheat flour, salt, and sugar. Slowly pour in lukewarm milk (about 40–45°C / 104–113°F), stirring continuously. Knead the dough and let it rest in a warm place for 20 minutes.

While the dough rises, rinse the berries. If using strawberries, slice them after draining in a colander.

Melt the butter in a water bath or soften it in the microwave (use defrost mode). Add the butter to the dough, knead briefly, and let rest for another 10 minutes.

Add sesame flour, knead the dough by hand, and roll it out to a sheet about 1 cm thick.

Cut the dough into small triangles. Place about 1 teaspoon of berry filling in the center of each, fold into a crescent or envelope shape, and seal the edges.

Arrange the raw croissants on a parchment-lined or oiled baking tray. Let them proof for 1 hour.

Bake at 220°C (428°F) for 7–8 minutes, then reduce the temperature to 160°C (320°F) and bake for another 10 minutes.

Let the croissants cool slightly before serving.

Tips&Notes

Before baking, you can sprinkle the croissants with sesame seeds, or dust with powdered sugar after baking.

Feel free to experiment with other seasonal berries like gooseberries, black or red currants, cherries, or pitted sweet cherries.

For the best quality sesame flour, seeds, and oils, explore the CraftOil store – your go-to source for organic, certified superfoods.