Summary

Ingredients

• 250 g flour
• 110 g milk
• 20 g yeast, fresh
• 35 g suar
• 2 egg yolks
• 2 teaspoons lemon peel, untreated, grated
• 1 teaspoon rum
• 35 g butter
• Hail sugar for sprinkling

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Instructions

1. Warm up the milk. Crumble the yeast and dissolve in it. Mix the sugar, rum and 1 1/2 egg yolks together. Mix the flour with the lemon zest. Add the sugar-egg mixture as well as the yeast milk and butter and work with a dough hook into a smooth dough.
2. Let this rise for about 30 minutes, knead again and let rise for another hour. Then roll out the dough into a rectangle (approx. 20 x 60 cm) and cut this in turn into 5 rectangles.
3. Cut each of them once across to make 2 triangles. Cut the middle of each triangle on the wide side, fold in the corners and roll up the dough. Shape it into croissants and let rise again for 20 minutes.
4. Whisk the rest of the egg yolks with a little milk, brush the croissants with it and sprinkle with sugar. Bake the croissants at 200 ° C for 8-10 minutes.