Winter Star Anise Hungarian Croissants

What Makes This Special

Embrace winter’s cozy indulgence with this one-bowl Hungarian croissant recipe—featuring a festive star anise-spiced filling and a deep-hued holiday glaze. Effortless enough for beginners, these croissants are nut-free, beautiful, and brimming with authentic Eastern European flavor, perfect for your winter table!

Ingredients

We’re using traditional Hungarian basics, but infusing a seasonal twist with star anise and a jewel-toned glaze. All ingredients are nut-free—double-check labels if baking for allergies.

For the Dough & Filling

• Flour: Provides structure. All-purpose works best for tenderness.
• Butter: Gives richness and flaky layers.
• Milk & Egg: Tenderize and enrich the dough.
• Sugar, Yeast, Salt: For flavor, rise, and balance.
• Vanilla & Ground Star Anise: Star anise brings a warm, spicy aroma perfect for winter.
• Chocolate & Jam: Classic Hungarian fillings, now nut-free and lusciously seasonal.

For the Glaze

• Confectioners’ Sugar & Milk: Classic, glossy finish.
• Food Coloring: Optional, for a deep, wintry look.
• Sprinkles/Glitter: Optional for festive, holiday flair.

Instructions

Step 1: Make the One-Bowl Dough

In a large bowl, combine flour, sugar, yeast, salt, and ground star anise. Stir well. Add the softened butter, lukewarm milk, egg, and vanilla extract. Mix with a spoon or spatula until a slightly sticky dough forms. Knead in the same bowl for 3–5 minutes until smooth and elastic (it will be soft, but should pull away from the sides).

Step 2: First Rise

Cover the bowl with a clean towel or plastic wrap. Place in a warm, draft-free spot and let the dough rise for 1 hour, or until doubled in size.

Step 3: Shape the Croissants

Line a baking tray with parchment. Tip the dough onto a floured surface. Roll into a 30 cm circle (about 0.5 cm thick). Spread jam evenly over the surface, sprinkle with chopped chocolate. Using a knife or pizza cutter, slice the circle into 16 wedges (like a pizza). Working from the wide edge, roll each wedge up tightly into a crescent. Place, tip side down, on the prepared tray, spacing apart.

Step 4: Second Rise

Cover croissants loosely. Let rise 30–40 minutes, until slightly puffed.

Step 5: Bake

Preheat oven to 175°C (350°F). Brush croissants with a little melted butter (optional). Bake for 15–18 minutes, until golden and fragrant. Cool on a rack.

Step 6: Glaze & Decorate

Mix confectioners’ sugar with 15 ml milk until smooth. Add food coloring if using. Drizzle or brush over cooled croissants. Decorate with sprinkles or glitter for a festive finish. Let set for 10 minutes.

Pro Tips

• For extra flaky texture, chill the dough for 20 minutes before rolling.
• Don’t overfill—too much jam can leak during baking.
• Warm the jam slightly for easy spreading.

Troubleshooting

Croissants didn’t rise well? Ensure your yeast is fresh and the milk isn’t too hot (which can kill yeast).

Filling leaked out? Roll dough tightly, and leave a small border around the edges when spreading jam.

Variations

• Cinnamon Orange: Swap star anise for ground cinnamon and add 1 tsp orange zest.
• Chocolate Only: Omit the jam for a pure chocolate version.
• Festive Drizzle: Use white chocolate for the glaze and top with dried fruit (nut-free).

Storage

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze (unglazed) for up to 1 month; thaw and glaze before serving for best texture and freshness.

Bake, share, and savor—these croissants are the star of any winter gathering!