To be be a jelly cat croissant 🥐

I've always been absolutely smitten with the Jellycat Amuseables Croissant plush. Seriously, who can resist that sweet, sleepy face on a perfectly golden pastry? It’s pure joy! For a long time, I've wondered if I could capture some of that adorable magic in my own baking. There's something so satisfying about creating something cute and delicious from scratch, especially when it's inspired by a beloved toy. That's how I embarked on my journey to bake a 'Jellycat Croissant Salt Bread.' Yes, you heard that right! Combining the charm of the Jellycat plush with the deliciousness of a salted croissant seemed like the perfect challenge. It's not just about baking a regular croissant; it's about infusing it with that special, lovable character. If you're ready to bring a little Jellycat-inspired whimsy to your kitchen, here's a simplified take on how I made my own version. Remember, baking is an art, so don't be afraid to experiment! Ingredients You'll Need: 300g strong bread flour 40g granulated sugar 5g instant dry yeast 5g fine sea salt (for dough) 150ml lukewarm milk 50ml lukewarm water 30g unsalted butter, softened (for dough) 150g cold unsalted butter (for lamination) 1 egg yolk + 1 tbsp milk (for egg wash) Flaky sea salt (for topping) My Baking Adventure – Step-by-Step: Dough Creation: I started by mixing the flour, sugar, yeast, and fine sea salt in a large bowl. Then, I gradually added the lukewarm milk and water, mixing until a shaggy dough formed. I turned it out onto my counter and kneaded it for about 10 minutes until it was smooth and elastic. At the very end, I kneaded in the softened 30g butter until fully incorporated. It should feel pliable and soft, just like a plush toy! First Rise: I placed the dough in a lightly oiled bowl, covered it, and let it rise in a warm spot for about 1-1.5 hours, or until it doubled in size. This initial rise is crucial for flavor development. Butter Block Prep: While the dough was rising, I took my cold 150g butter and placed it between two sheets of parchment paper. I then rolled it out into a neat 15x15 cm square. Pop it back in the fridge to keep it firm. Lamination (The Fun Part!): This is what gives croissants their incredible layers. After the first rise, I gently deflated the dough and rolled it into a larger square, about 30x30 cm. I placed the chilled butter block diagonally in the center, folded the dough corners over to enclose the butter completely, pinching the seams shut. Turn 1: I rolled the dough rectangle out to about 20x60 cm. Then I folded it into thirds, like a letter. Chilled for 30 minutes. Turn 2 & 3: I repeated the rolling and folding process two more times, chilling for 30 minutes between each turn. This creates all those beautiful, flaky layers. It’s a bit of work, but so worth it! Shaping the 'Jellycat' Croissants: After the final chill, I rolled the dough out to about 3mm thick. To get that adorable Jellycat Croissant shape, I cut the dough into long triangles. For a classic look, the base should be about 8-10 cm wide. To make them extra plump and rounded like the plush, I made my triangles a bit shorter and wider than usual. I then gently stretched the base of each triangle and rolled it up tightly from the wide end towards the point, curving the ends slightly inward to create that iconic crescent shape. If you want a 'medium croissant' or even a 'giant croissant,' simply adjust the size of your triangles accordingly! Second Rise: I arranged my shaped croissants on a baking sheet lined with parchment paper, leaving plenty of space between them. I covered them loosely with plastic wrap and let them proof in a warm, humid spot for about 1.5-2 hours, or until they looked puffy and jiggly. This is where they really take on their volume. The 'Salt Bread' Finish & Bake: Preheat your oven to 200°C (390°F). Just before baking, I brushed the croissants with the egg wash (egg yolk + milk). This gives them that gorgeous golden sheen. This is also where the 'salt bread' magic happens! I gently sprinkled flaky sea salt over the tops of the croissants, focusing a bit more on the plumpest part. Bake for 15-20 minutes, or until deeply golden brown and beautifully flaky. Adding the 'Amuseables' Touch (Optional): Once cooled, if you're feeling extra creative, you can use a food-safe marker or a tiny bit of melted dark chocolate to draw on little sleepy eyes. Suddenly, your delicious baked goods have personalities, just like the actual Jellycat plush! Seeing these golden, flaky, and slightly salty croissants emerge from the oven, looking so much like their plush inspiration, was incredibly rewarding. They’re a perfect treat for breakfast, brunch, or an adorable snack. You can even try making a 'jellycat croissant keychain' size for fun mini versions! Enjoy your homemade, delightful Jellycat-inspired creation!