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Croissants

Ingredients serve 20 croissants.

Yeast mixture:

1 package dry yeast (or ½ fresh yeast)

1 tsp sugar

7 tbsp milk (warm, about 25° C) Pour in a cup, stir and let it rest.

 

50 g butter

65 g sugar

2 tsp vanilla sugar

1 lemon peel

2 eggs

¼ teaspoon salt

200 g fat curd

½ tsp baking powder

300 g flour (100 g corn flour, potato flour and corn starch)

 

Mix butter until frothy. Add sugar gradually.

Add vanilla, lemon peel, salt, eggs and curd while stirring.

Add baking powder to the flour and add half of it to the quark mass.

Add yeast mixture and the rest of the flour and stir everything until smooth.

Fill the mixture into a piping bag with a large round nozzle.

Spray croissants on a baking tray with baking paper.

Let the croissants rise for ten minutes.

Bake croissants at 180° C for about 15-20 minutes until golden.

Spread with melted butter, vanilla sugar give and sugar.

Let the croissants cool off.