Croissants with fruit marmalade

Me: I'm finally happy. Life: Lol, wait a sec.
After a week like that these croissants were my little treat to bring some balance and joy to the household. Cherished by their origin (home recipe of my friend's mom) and filled by the fruit marmalade (also a gift from her mom), they were the perfect remedy for the piles of worries. And here's how to make them.

Croissants with fruit marmalade

500 g flour type 450

300 g unsalted butter

2 eggs

2 egg yolks

50 g yeasts 

6 tbsp 18% sour cream

300 g unsalted butter

3 tbsp vanilla sugar

1/2 jar fruit marmalade in block (very solid one)

sugar for sprinkling

Before starting make sure that butter, eggs and sour cream are at the room temperature. Crumble yeasts into 6 tbsps of sour cream and stir the mixture until they completely dissolve. Mix the dry ingredients together, add eggs, butter and yeasts and knead the dough until they are well combined. Refrigerate the dough for at least one hour. In the meantime you can entertain yourself with:

Muse - Mercy

Remove the handful of dough form the fridge, roll it out and cut a circle out of it. Cut the circle into 8 equal pieces. Put half a teaspoon of marmalade at the outer part of each piece and roll it into a croissant. Croissants should not be bigger than your pinkie finger. Brush the croissants with the remaining egg whites and sprinkle them generously with sugar. Bake at 180 C for 25-30 minutes. Remove from the oven and cool at the wire rack. Store them at the room temperature preferably in an air-tight container.