Breakfast Croissant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 100 ml milk, lukewarm
- 20 g yeast, (yeast)
- 400 g flour
- 40 g powdered suar
- 1 packet vanilla sugar
- Pinch salt
- 200 g yourt, vanilla flavor
- 30 g butter, soft
- 1 egg yolk, for brushing
- 2 tablespoon milk, for brushing
- some flour, to roll out
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm milk.
- Put the flour, powdered sugar, vanilla sugar, salt, yoghurt and the softened butter in a mixing bowl, add the yeast milk and knead everything together to form a smooth dough. If the dough is too soft, knead in a little more flour.
- Cover and let rise to double the volume. Takes about 1 hour.
- Roll out the dough on a floured work surface into a round disc (approx. 1/2 cm thick). Divide the slice into 12 pieces of cake (works very well with a pizza cutter) and roll up from the wider side. Bend into croissants (croissants). Place on a baking sheet lined with baking paper and let rise for another 15 minutes.
- Beat the egg yolks with the milk and brush the croissants with it.
- Bake in the oven at 180 degrees for about 25 minutes.
- Enjoy with butter and jam or honey for breakfast.
- The breakfast cone is very easy to freeze. Let something thaw before breakfast and briefly bake in the oven.
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