Croissant ripieni di marmellata.

This recipe describes how to make croissants filled with jam, using 50 g milk, 15 g compressed yeast, 25 g sugar, 30 g honey, 150 g butter, 2 large eggs, 1.5 g salt, 320–350 g flour, 250–300 g jam, and sugar for decoration. Bake at 190 °C for 15 minutes.