Breakfast Croissant with Seeds

Summary

Prep Time	40 mins
Cook Time	30 mins
Total Time	2 hrs 40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Warm the milk and melt the butter in it and let it cool down a little.
Put the yeast in a cup, sprinkle salt over it and let stand until the yeast has liquefied. Don`t worry, it won`t harm the yeast and will work just fine!
In the meantime, mix the flour with the seed mixture. Mix the butter-milk mixture, the room-temperature yoghurt and the egg loosely into the flour. Now add the liquid yeast. Knead with a hand mixer or a food processor until a smooth yeast dough is formed that loosens easily from the edge of the bowl. Cover the dough and let rise for approx. 45 minutes.
After the rising time, knead the dough again and divide it into 2 parts. Roll out each part on the work surface, which has been thinly dusted with flour, into a circle with a diameter of approx. 33 cm. Divide each circle into 8 pieces of cake and roll them up from the broad end to the tip. Put the croissant on the tip (otherwise it will stand away after baking!) And bend it slightly.
Place the croissants on a baking sheet lined with baking paper with enough space between them and cover them for another 30 minutes.
In the meantime, preheat the oven to 250 ° C fan oven.
After the second walking time, brush the croissants either with beaten egg, cream or milk and sprinkle with the seed mixture as desired or leave pure.
Switch the oven to 180 ° C top / bottom heat, push the tray into the oven and bake the croissants for about 25 - 30 minutes until they are golden.
Let the baked croissants cool on a wire rack and then enjoy.

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