Breakfast Croissants Made from Hermitage Dough

Summary

Ingredients

• 1 cube fresh yeast
• some honey
• 700 g flour
• 300 g douh (Hermann)
• 200 g suar
• 160 g butter, warm
• 240 ml water
• 1 pinch (s) salt
• 1 jar jam

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Instructions

1. Dissolve the yeast and honey in a bowl. Add the flour, the Hermetic dough, the sugar, the butter, the warm water and the salt and work with the dough hook of a hand mixer to a smooth dough. Let the dough rest in a warm place for an hour.
2. Roll out the dough and cut into small triangles (one long side and two shorter ones). Put some jam on the triangles and roll up from the long side towards the tip (the first one will certainly not look perfect, but practice makes perfect!). Let rise again for half an hour.
3. Bake the croissants at 180 ° C top / bottom heat for about 20 minutes.