Jam filled pastry

This was an experiment. When I saw the amount of butter in the recipe for croissants in The Art and Soul of Baking (Sur La Table, great cookbook, by the way) I was totally horrified. I love eating them when I am on a holiday since then in addition to my regular exercise I am a lot more active. On regular days with 10-12 hours in the office, my only option is to try to adapt the recipe, lower the fat and increase the protein content. Well, texture is not like croissants, but they are soft and tasty. Another modification is that I added lemon zest in the dough, I tried croissants with lemon zest in Venice and they were fantastic.

Ingredients (for 12 pastries)

Dough:

175 ml milk
1 teaspoon sugar
instant yeast
lemon zest
salt
200 g bread flour
50 g whole grain spelt flour
35 g oat flour
3 Tbs Greek style yogurt

Butter block:
100 g butter
1 Tbs flour
1 large egg
100 g Greek style yogurt

Egg wash:
1 egg yolk
1Tbs milk

Filling: sour cherry jam (any other tart jam would work, raspberry for example)

Add sugar to warm milk and then add the yeast. Wait until it bubbles, and then mix all ingredients for the dough using a mixer with dough hook. Mix at low speed until just combined. Turn over onto a board sprinkled with flour, knead a bit and then put the dough into the fridge for a while (~ 30 min). Mix the butter, Greek style yogurt, egg and flour. Roll out the dough into a rectangle, spread the butter mix into another rectangle placed in such a way that the corners are facing the flat sides of the dough rectangle. Fold the corners to completely cover the butter mix and press them together. Put it into the freezer until it is firm. Then roll out into a rectangle, fold one third over the middle, then the opposite end. Return to freezer and repeat one more time. After you take out the dough from the freezer, roll it out and cut it into the triangles and make a small cut in the base of a triangle. Place the jam on wide side of the triangle and roll it up like a croissant. Apply egg wash with a pastry brush and let pastries rise. After they have risen, put them in the freezer for ~20 min and then into heated oven at 180C and bake until done. Serve warm. Reheating in microwave is OK, but they are best freshly baked :)

If you decide not to substitute Greek style yogurt, prepare butter blovck with 200 g butter and then there is no need to place the dough in the freezer, putting it in the fridge will be sufficient.